Street Corn Chicken and Rice Bowls (Printable version)

Citrus-marinated chicken with charred corn, fluffy rice, and zesty crema inspired by Mexican street corn flavors.

# 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 - 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

# Step-by-step guide:

01 - Whisk together olive oil, lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper in a medium bowl. Add chicken thighs, toss to coat thoroughly, cover with plastic wrap, and refrigerate for 30 minutes 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 constantly for 1 minute. Pour in chicken broth, bring to a boil, reduce heat to low, cover with a lid, and simmer for 18 minutes. Remove from heat, let rest covered 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 on the stovetop.
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, then slice into strips.
05 - Whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper in a small bowl. Adjust seasoning to taste.
06 - Divide fluffy rice evenly among four serving bowls. Layer with grilled chicken slices and charred corn. Drizzle each bowl generously with crema sauce, sprinkle with crumbled cotija cheese and fresh cilantro. Serve with lime wedges and optional jalapeños or avocado slices.
07 - Serve immediately while rice is hot and components are at optimal temperature for best flavor and texture.

# Expert Advice:

01 -
  • The marinade keeps chicken incredibly tender while the citrus cuts through richness in a way that feels elegant but totally casual.
  • Each component can be prepped ahead, so you're actually relaxed when people arrive instead of frantically grilling.
  • That moment when the crema hits the warm rice is pure comfort—it's street food that somehow feels like you put in more effort than you actually did.
02 -
  • Chicken thighs are more forgiving than breasts, but if you do use breasts, don't skip the marinade and watch them closely on the grill—they dry out faster.
  • The crema needs lime juice to taste alive; if it tastes flat, it's because you skipped it or used it too sparingly.
03 -
  • Let the chicken rest for those five minutes after grilling—it makes a real difference in how tender each slice tastes.
  • Make the crema taste exactly how you want it before assembling; a pinch more salt or an extra squeeze of lime can transform the whole bowl.
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