Street Corn Chicken Rice Bowls (Printable)

Citrus chicken, charred corn, fluffy rice, and zesty crema create a vibrant Mexican-inspired bowl bursting with flavor.

# 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 chopped fresh cilantro

→ 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 chopped fresh cilantro
29 - 2 limes, cut into wedges
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, salt, and pepper. Add chicken thighs, toss to coat evenly, cover, and refrigerate for 30 minutes to 2 hours.
02 - Rinse rice under cold 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, 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, for 6 to 8 minutes until lightly charred. 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, 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 generously with crema sauce, sprinkle 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 -
  • Every bite delivers smoky, tangy, creamy, and savory all at once without feeling heavy.
  • You can prep the chicken and crema ahead, then throw dinner together in minutes on a busy weeknight.
  • It tastes like summer even in the middle of February, and everyone at the table gets to build their bowl exactly how they want it.
02 -
  • Don't skip rinsing the rice or it will turn gummy and clump together instead of staying light and fluffy.
  • Let the corn sit still in the hot pan for at least a minute before stirring so it gets those deep caramelized spots that taste like summer.
  • Resting the chicken after grilling is non-negotiable—cutting it too soon means all those flavorful juices end up on your cutting board instead of in your bowl.
03 -
  • Toast the rice in butter for a minute before adding the broth—it adds a nutty depth that makes even plain rice taste special.
  • Use a kitchen torch to char the corn right in the bowl if you want to impress guests with tableside drama and an extra hit of smokiness.
  • Squeeze lime over everything just before eating, not while assembling, so the acid stays bright and doesn't cook the cilantro or dull the flavors.
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