Street Corn Chicken and Rice Bowls (Printable)

Citrus-marinated chicken with charred corn, fluffy rice, zesty crema, and cotija cheese in vibrant Mexican-inspired bowls.

# 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 - Juice of 0.5 lime
20 - 0.25 cup chopped fresh cilantro

→ 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 pepper to taste

→ Assembly and Garnish

27 - 4 ounces crumbled cotija cheese
28 - 0.25 cup chopped fresh cilantro
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, salt, and 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, about 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°F. 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 rice among four 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 best flavor and texture.

# Expert Tips:

01 -
  • Every component can be prepped ahead and assembled in minutes when hunger strikes
  • The citrus marinade makes even budget-friendly chicken thighs taste like something from a proper taqueria
  • Charring the corn at home gives you that street vendor magic without leaving your stove
  • Leftovers actually improve overnight as the flavors meld together in the fridge
02 -
  • Don't skip rinsing the rice or you'll end up with sticky, clumpy grains that won't hold up under the toppings
  • Let the chicken rest after grilling, cutting into it too soon releases all the juices and leaves you with dry meat
  • Char the corn over high heat without stirring constantly, you need those dark spots for real smoky flavor
  • Store components separately in the fridge, assembled bowls turn soggy and lose their textural contrast overnight
03 -
  • Use a cast-iron skillet for the corn, it holds heat better and gives you those deep charred spots that a nonstick pan can't deliver
  • Taste the crema before you serve it and adjust the lime juice or chili powder, every brand of sour cream and mayo has a different tang
  • Let the rice rest covered after cooking, this final steam makes the grains separate and fluffy instead of sticky
  • Crumble the cotija over the bowls just before serving so it doesn't dissolve into the warm components and lose its salty bite
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