Street Corn Chicken and Rice Bowls (Printable)

Citrus-marinated chicken thighs served over fluffy rice with smoky charred corn, zesty lime crema, and salty cotija cheese.

# Components:

→ 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

# Steps:

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 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. In a medium saucepan over medium heat, melt butter, add rice, and stir for 1 minute. Pour in chicken broth, 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 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 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 chicken slices and charred corn. Drizzle each bowl with crema, sprinkle generously with cotija cheese and cilantro. Serve with lime wedges and optional sliced 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 strikes.
  • The charred corn adds a smoky sweetness that makes every bite feel like summer.
  • Each component is delicious on its own, so leftovers never go to waste.
  • The crema ties everything together with a tangy, creamy richness that feels indulgent but comes together in seconds.
02 -
  • Don't skip rinsing the rice or you'll end up with a gummy, sticky mess instead of fluffy grains.
  • Let the chicken rest after grilling, cutting it too soon releases all the juices and leaves the meat dry.
  • Char the corn over high heat without stirring too much, patience gives you those sweet, smoky spots.
03 -
  • Use a meat thermometer to check the chicken, guessing leads to dry, overcooked meat or undercooked centers.
  • Toast the rice in butter before adding the broth, it adds a nutty depth that plain boiled rice just doesn't have.
  • Make extra crema and keep it in the fridge, it's amazing on tacos, grilled vegetables, and even baked potatoes.
Go Back