Street Corn Chicken and Rice Bowls (Printable)

Citrus-marinated chicken, charred corn, and zesty crema over fluffy rice for a vibrant Mexican-inspired bowl.

# 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 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 - Lime wedges for serving
30 - Sliced jalapeños or avocado, optional

# Directions:

01 - In a medium bowl, whisk together olive oil, lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and 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, about 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 degrees Fahrenheit. Transfer to cutting board, 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 rice among four 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 bowls immediately for optimal flavor and texture.

# Expert Tips:

01 -
  • Every bite delivers bold, layered flavor without requiring fancy equipment or hard-to-find ingredients.
  • You can prep the components ahead and assemble bowls in minutes when hunger strikes.
  • It turns weeknight dinner into something that feels celebratory and just a little indulgent.
02 -
  • Don't skip rinsing the rice or it will turn out gummy instead of fluffy and light.
  • Let the chicken rest after grilling or all the juices will run out the second you slice it.
  • Char the corn over high heat without stirring constantly so it actually caramelizes instead of steaming.
03 -
  • Marinate the chicken for the full 2 hours if you have time, the flavor difference is noticeable.
  • Use a cast-iron skillet for the corn, it holds heat better and gives you those perfect char marks.
  • Make a double batch of crema and keep it in the fridge, it's incredible on tacos, grilled vegetables, and even baked potatoes.
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