Street Corn Chicken Rice Bowls (Printable)

Citrus chicken, charred corn, fluffy rice, zesty crema, and cotija cheese in one 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 fresh lime juice
24 - 0.5 teaspoon chili powder
25 - 0.25 teaspoon garlic powder
26 - Salt and ground black 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, optional
31 - Sliced 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 a minimum of 30 minutes or up to 2 hours.
02 - Rinse rice under cold running 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 kernels 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 fresh 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 a 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 bowl with grilled chicken slices and charred corn. Drizzle generously with crema, sprinkle with crumbled cotija cheese and fresh cilantro. Serve with lime wedges and optional jalapeños or avocado slices.
07 - Serve immediately to maintain optimal flavor and texture.

# Expert Suggestions:

01 -
  • Every component plays a role, the creamy crema cools down the smoky char, and the cotija adds bursts of salty richness in every bite.
  • You can prep the chicken and crema ahead, then throw everything together in under twenty minutes when dinnertime hits.
  • It feels restaurant-special but uses simple ingredients you probably already have or can grab without a specialty store run.
02 -
  • Don't skip rinsing the rice, it removes excess starch and keeps the grains from clumping into a sticky mess.
  • Let the corn sit undisturbed in the hot skillet for a minute or two at a time so it develops those dark, caramelized spots that bring the smoky flavor.
  • Resting the chicken after grilling is non-negotiable, cutting it too soon lets all the juices run out and you'll end up with dry meat.
03 -
  • If you have a gas stove, char the corn directly over the flame using tongs for an even smokier flavor that tastes like it came off a grill.
  • Marinate the chicken the night before and let it sit in the fridge overnight, the flavors get deeper and the meat becomes incredibly tender.
  • Crumble the cotija with your hands instead of a knife, it creates irregular pieces that melt slightly when they hit the warm rice and chicken.
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