Street Corn Chicken and Rice Bowls (Print Version)

Citrus-marinated chicken with charred corn, fluffy rice, and zesty crema inspired by Mexican street food flavors.

# What You'll Need:

→ Chicken Marinade

01 - 1.5 pounds boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 3 tablespoons fresh lime juice
04 - 1 tablespoon fresh orange juice
05 - 1 teaspoon chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon onion powder
10 - 0.25 teaspoon cayenne pepper
11 - 1 teaspoon kosher salt
12 - 0.5 teaspoon freshly ground black pepper

→ Rice

13 - 1.5 cups long-grain white rice
14 - 3 cups low-sodium chicken broth
15 - 1 tablespoon unsalted butter

→ Charred Corn

16 - 3 cups fresh or frozen corn kernels
17 - 1 teaspoon chili powder
18 - 0.5 teaspoon kosher salt
19 - 0.5 lime, juiced
20 - 0.25 cup fresh cilantro, chopped

→ Street Corn Crema

21 - 0.5 cup sour cream
22 - 0.25 cup mayonnaise
23 - 1 tablespoon fresh lime juice
24 - 0.5 teaspoon chili powder
25 - 0.25 teaspoon garlic powder
26 - Salt and pepper to taste

→ Assembly and Garnish

27 - 4 ounces cotija cheese, crumbled
28 - 0.25 cup fresh cilantro, chopped
29 - 2 limes, cut into wedges
30 - Sliced jalapeños or avocado, optional

# How-To Steps:

01 - In a medium bowl, whisk together olive oil, lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Add chicken thighs, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes or up to 2 hours.
02 - Rinse rice under cold water until water runs clear. In a medium saucepan over medium heat, melt butter, add rice, and stir for 1 minute. Pour in chicken broth, bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat, let rest for 5 minutes, then fluff with a fork.
03 - Heat a cast-iron skillet or grill pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, approximately 6 to 8 minutes. Season with chili powder and salt, drizzle with lime juice, and stir in cilantro. Keep warm.
04 - Preheat a grill or skillet to medium-high heat. Remove chicken from marinade and grill 5 to 6 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes, then slice into strips.
05 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper. Adjust seasoning to taste.
06 - Divide cooked rice among four serving bowls. Top each with chicken slices and charred corn. Drizzle generously with crema, sprinkle with cotija cheese and cilantro. Serve with lime wedges and optional jalapeños or avocado.
07 - Serve immediately for optimal flavor and texture.

# Expert Advice:

01 -
  • Everything can be prepped ahead and assembled in minutes when hunger hits.
  • The citrus marinade keeps the chicken ridiculously tender and flavorful without any fancy ingredients.
  • Charred corn adds a smoky sweetness that makes every bite feel like summer.
  • The crema ties it all together with a creamy, tangy kick that balances the heat.
02 -
  • Dont skip resting the chicken after grilling, those 5 minutes let the juices redistribute so every slice stays moist.
  • If your corn isnt charring, your pan isnt hot enough, let it sit undisturbed for a minute or two before stirring.
  • Taste the crema before you assemble, it should be tangy and bold enough to stand up to all the other flavors.
03 -
  • Char the corn in a dry skillet, no oil needed, so it gets those deep caramelized spots.
  • Use chicken thighs instead of breasts, they stay juicy and flavorful even if you leave them on the grill a minute too long.
  • Make extra crema and keep it in the fridge, it turns leftover rice and beans into something special all week.
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