Street Corn Chicken Rice Bowls (Printable)

Citrus-marinated chicken, charred corn, fluffy rice, zesty crema, and cotija cheese in one vibrant bowl.

# Ingredient list:

→ 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 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 - 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 evenly. 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, add rice, and stir 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, 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 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 bowls. Top with chicken slices and charred corn. Drizzle each bowl with crema, sprinkle generously with cotija cheese and cilantro. Serve with lime wedges and, if desired, sliced jalapeños or avocado.
07 - Present bowls immediately for optimal flavor and texture integrity.

# Expert Suggestions:

01 -
  • Every component can be prepped ahead and assembled in minutes when hunger hits.
  • The citrus marinade keeps the chicken unbelievably tender and juicy even if you overcook it slightly.
  • Charred corn brings a smoky sweetness that makes every forkful feel like summer, no matter the season.
  • The crema ties everything together with creamy, tangy richness that feels indulgent without being heavy.
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 in the hot pan without stirring at first so it actually chars instead of just steaming.
  • Resting the chicken after grilling is non-negotiable if you want juicy, tender meat instead of dry, sad strips.
  • Assemble the bowls right before serving because the crema can make the rice soggy if it sits too long.
03 -
  • Marinate the chicken the night before so all you have to do is grill it when dinnertime rolls around.
  • Use a cast-iron skillet for the corn because it holds heat better and gives you those deep, caramelized char marks.
  • Make a double batch of the crema and keep it in the fridge for drizzling on tacos, grain bowls, or roasted vegetables all week long.
Go Back