Street Corn Chicken Rice Bowls (Printable)

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

# What You 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

# How To Make It:

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 and 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 and bring to boil. Reduce heat to low, cover, and simmer for 18 minutes. Remove from heat, let rest for 5 minutes, then fluff with fork.
03 - Heat 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 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 cooked rice among four serving bowls. Top each with grilled chicken slices and charred corn. Drizzle generously with street corn crema and sprinkle with crumbled cotija cheese and fresh cilantro. Serve with lime wedges and optional sliced jalapeños or avocado.
07 - Serve immediately for optimal flavor and texture.

# Expert Tips:

01 -
  • Every bite hits different: creamy, tangy, smoky, and bright all at once, so you never get bored halfway through the bowl.
  • It looks like restaurant food but uses straightforward techniques you already know, which means you get to feel smug without the stress.
02 -
  • If you skip rinsing the rice, youll end up with a gluey clump instead of fluffy grains, and no amount of fluffing will fix it once its cooked.
  • Resting the chicken after grilling isnt optional because cutting into it right away makes all the juices run out onto the cutting board instead of staying in the meat.
03 -
  • If your grill or skillet isnt hot enough, the chicken will steam instead of sear, so wait until you see a faint shimmer of heat before adding the meat.
  • Make a double batch of the crema because it keeps for a week and turns any boring leftover grain bowl or taco into something people actually get excited about.
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