Street Corn Chicken and Rice Bowls (Printable)

Citrus-marinated chicken, charred corn, and creamy cotija over fluffy rice for a vibrant Mexican-inspired meal.

# Ingredient List:

→ 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 freshly ground black pepper to taste

→ Assembly and Garnish

27 - 4 ounces crumbled cotija cheese
28 - 0.25 cup fresh cilantro, chopped
29 - Lime wedges for serving
30 - Sliced jalapeños or avocado, optional

# How-To Steps:

01 - Whisk together olive oil, lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a medium bowl. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
02 - Rinse rice under cold running water until water runs clear. Melt butter in a medium saucepan over medium heat, add rice, and stir for 1 minute. Pour in chicken broth and 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 while stirring occasionally until lightly charred, approximately 6 to 8 minutes. Season with chili powder and salt, drizzle with lime juice, and stir in fresh cilantro. Set aside and 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 a cutting board and rest for 5 minutes before slicing into strips.
05 - Whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and black pepper in a small bowl. Adjust seasoning to taste.
06 - Divide cooked rice among four serving bowls. Top with grilled chicken slices and charred corn. Drizzle each bowl with street corn crema, then sprinkle generously with crumbled cotija cheese and fresh cilantro. Serve with lime wedges and optional sliced jalapeños or avocado.
07 - Serve bowls immediately for optimal flavor and texture.

# Expert Advice:

01 -
  • Every component can be prepped ahead, making weeknight assembly feel like a small, satisfying victory.
  • The charred corn adds a smoky sweetness that makes every bite feel a little like summer, even in February.
  • It feeds a crowd without making you feel like you've been cooking all day, which is exactly the kind of magic we all need.
02 -
  • Don't skip rinsing the rice, the first time I didn't, I ended up with a gummy mess that stuck to the bottom of the pan.
  • Let the chicken rest after grilling, cutting into it too soon lets all the juices run out onto the board instead of staying in the meat.
  • Char the corn until you see real color, pale corn won't have that smoky depth that makes this bowl sing.
03 -
  • Use a cast-iron skillet for the corn, it holds heat like nothing else and gives you those deep, dark char marks that add so much flavor.
  • Marinate the chicken for the full 2 hours if you can, the difference in flavor and tenderness is noticeable and worth the wait.
  • Taste the crema before you drizzle it, everyone's sour cream and mayo are slightly different, and adjusting the lime and salt makes it truly yours.
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