Street Corn Chicken Rice Bowls (Printer-friendly)

Citrus-marinated chicken with charred corn, fluffy rice, and zesty crema topped with cotija cheese.

# 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 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 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 pepper, salt, and black 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 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 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 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. Slice into strips.
05 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper until well combined. Adjust seasoning to taste.
06 - Divide cooked rice evenly among four serving bowls. Top each with grilled chicken slices and charred corn. Drizzle generously with crema sauce, sprinkle with crumbled cotija cheese and fresh cilantro. Serve with lime wedges and optional jalapeños or avocado.
07 - Serve immediately for optimal flavor and texture.

# Expert Advice:

01 -
  • Every bite has texture contrast: creamy crema, charred sweet corn, fluffy rice, and juicy marinated chicken all in one forkful.
  • The marinade does most of the work while you prep everything else, so it never feels frantic.
  • You can make each component ahead and assemble bowls in under five minutes when hunger strikes.
  • It tastes like summer street food but you control the spice, the toppings, and the portions.
02 -
  • If you skip rinsing the rice, youll end up with gummy, sticky grains instead of light and fluffy ones.
  • Let the corn char without stirring too much, those dark spots are where all the smoky sweetness lives.
  • Resting the chicken after grilling isnt optional, cutting it too soon turns juicy thighs into dry, disappointing strips.
  • Assemble bowls right before serving, the crema can make the rice soggy if it sits too long.
03 -
  • Use a cast iron skillet for the corn, it holds heat better than nonstick and gives you those deep, caramelized char marks that make all the difference.
  • If your corn is frozen, dont thaw it first, toss it straight into the hot pan so it chars before it gets watery.
  • Marinate the chicken for the full 2 hours if you can, the citrus tenderizes the meat and the spices really sink in.
  • Taste your crema before serving and adjust the lime, salt, or chili powder, every batch of sour cream and mayo is a little different.
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