Street Corn Chicken and Rice Bowls (Printable Version)

Bright citrus-marinated chicken with smoky charred corn, fluffy rice, and zesty crema inspired by Mexican street food.

# 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 - 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 and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
02 - Rinse rice under cold water until water runs clear. In a medium saucepan over medium heat, melt butter and add rice, stirring for 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes. Remove from heat, 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. 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 - 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 serving bowls. Top with chicken slices and charred corn. Drizzle each bowl with crema sauce and sprinkle generously with cotija cheese and cilantro. Serve with lime wedges and, if desired, sliced jalapeños or avocado.
07 - Serve immediately for optimal flavor and texture.

# Expert Advice:

01 -
  • It comes together faster than you'd expect: most components can be prepped while the chicken marinates, so you're eating in under 90 minutes start to finish.
  • Every element delivers a different texture and temperature: warm rice, smoky corn, juicy chicken, and cool creamy sauce make each bite interesting.
  • Customization is built in: add jalapeños, avocado, pickled onions, or hot sauce without changing the soul of the dish.
02 -
  • Don't skip the rice-rinsing step: I learned this the hard way with gummy rice that couldn't support the wet toppings—clear water running off means success.
  • Char your corn with confidence: those blackened bits aren't burnt, they're flavor; they're what make this taste like street food instead of a salad.
  • Rest that chicken: five minutes off the heat might feel pointless, but it's the difference between slices that stay juicy and chicken that shreds apart dryly on your fork.
03 -
  • If you're cooking for a crowd, prep the marinade, rice, and corn ahead: grill the chicken just before serving so it's hot when assembled, and everyone gets warm, fresh bowls without you being stuck in the kitchen.
  • Toast your spices lightly in a dry pan before whisking the marinade: it deepens their flavor and makes the whole bowl taste more complex and intentional.
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