Street Corn Chicken and Rice (Printable View)

Citrus-marinated chicken, fluffy rice, charred corn, zesty crema, and cotija cheese create vibrant Mexican-inspired bowls packed with smoky, fresh flavors.

# Needed Ingredients:

→ 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 freshly 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

# Directions:

01 - In a medium bowl, whisk together olive oil, lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Add chicken thighs, toss to coat evenly, cover with plastic wrap, and refrigerate for 30 minutes to 2 hours.
02 - Rinse rice under cold running water until water runs clear. In a medium saucepan over medium heat, melt butter and add rice, stirring constantly for 1 minute. Pour in chicken broth, bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat, allow to rest 5 minutes uncovered, 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 fold in fresh cilantro. Transfer to a plate and keep warm.
04 - Preheat a grill or skillet to medium-high heat. Remove chicken from marinade, discarding excess liquid. Grill chicken 5 to 6 minutes per side until internal temperature reaches 165°F (74°C). 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 black pepper until smooth. Adjust seasoning to taste.
06 - Divide cooked rice evenly among four serving bowls. Top each bowl with chicken slices and charred corn. Drizzle generously with street corn crema, sprinkle with crumbled cotija cheese and fresh cilantro. Serve immediately with lime wedges and optional jalapeños or avocado slices.

# Expert Hints:

01 -
  • Everything can be prepped ahead and assembled in minutes when youre ready to eat.
  • The bright citrus marinade keeps the chicken juicy and flavorful without much effort.
  • Charring the corn adds a smoky sweetness that makes the whole bowl come alive.
  • Its endlessly customizable with toppings you already have on hand.
02 -
  • Dont skip rinsing the rice or it will turn out gummy instead of fluffy.
  • Let the chicken rest after grilling or all the juices will run out when you slice it.
  • Char the corn in a very hot, dry pan for the best smoky flavor.
  • Store leftover components separately so the rice doesnt get soggy from the crema.
03 -
  • Use a cast-iron skillet for the corn to get the best char without any oil.
  • Grill extra chicken and use it in tacos, salads, or quesadillas throughout the week.
  • If you cant find cotija, crumbled feta is a surprisingly good substitute.
  • A final squeeze of fresh lime right before eating makes all the flavors pop.
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