Street Corn Chicken and Rice

Featured in: Everyday Bowl Meals

This vibrant bowl brings together the bold flavors of Mexican street corn with tender citrus-marinated chicken. The chicken thighs soak in a bright mixture of lime, orange juice, and warm spices before hitting the grill. Meanwhile, fresh corn gets charred until smoky and sweet, then tossed with chili powder and lime. Everything gets layered over fluffy rice and drizzled with a creamy, tangy sauce that ties it all together. Crumbled cotija cheese adds the perfect salty finish, while fresh cilantro and extra lime wedges let everyone customize their bowl to taste.

Updated on Sun, 01 Feb 2026 08:11:00 GMT
Bright citrus-marinated chicken thighs, fluffy rice, and smoky charred corn topped with creamy cotija and zesty crema for Street Corn Chicken and Rice Bowls. Pin It
Bright citrus-marinated chicken thighs, fluffy rice, and smoky charred corn topped with creamy cotija and zesty crema for Street Corn Chicken and Rice Bowls. | bowlbuffer.com

The smell of charred corn hitting a hot skillet never fails to pull me back to summer. I was testing this bowl on a Tuesday night when my neighbor knocked, drawn by the smoke curling out my kitchen window. She stayed for dinner, and we ended up eating on the porch, lime juice dripping down our wrists. That spontaneous meal taught me that the best recipes are the ones that make people linger.

I made these bowls for a small backyard gathering last spring, and they disappeared faster than I expected. Watching friends pile on extra crema and cotija, then go quiet for a few bites, reminded me why I love cooking food that feels both comforting and exciting. One guest, who usually skips seconds, came back with an empty bowl and a sheepish grin.

Ingredients

  • Boneless, skinless chicken thighs: They stay juicy and flavorful even after marinating and grilling, far more forgiving than chicken breasts and worth the extra few minutes of trimming.
  • Fresh lime juice and orange juice: This citrus duo brightens the marinade and crema, cutting through richness while adding a subtle sweetness that ties everything together.
  • Chili powder, cumin, and smoked paprika: These three spices form the smoky, earthy backbone of both the chicken and the corn, so use fresh jars if yours have been sitting for months.
  • Long grain white rice: Rinsing it thoroughly removes excess starch and prevents clumping, giving you fluffy, separate grains that soak up all the bowl juices.
  • Fresh or frozen corn kernels: Fresh is ideal when in season, but frozen works beautifully and chars just as well once the moisture cooks off in a hot skillet.
  • Sour cream and mayonnaise: Together they create a tangy, creamy drizzle that mimics traditional Mexican street corn toppings and clings perfectly to every bite.
  • Cotija cheese: This crumbly, salty cheese is the finishing touch that adds texture and a punch of flavor, though feta can step in if cotija is hard to find.
  • Fresh cilantro: Its bright, herbal notes lift the whole dish, but if youre in the cilantro tastes like soap camp, try fresh parsley or a squeeze of extra lime instead.

Instructions

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Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.
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Marinate the Chicken:
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 until well combined. Add the chicken thighs, toss to coat every piece, cover, and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor.
Cook the Rice:
Rinse the rice under cold water until it runs clear, then melt butter in a medium saucepan over medium heat and stir in the rice for about a minute until lightly toasted. Pour in the chicken broth, bring to a boil, reduce heat to low, cover tightly, and simmer for 18 minutes without lifting the lid, then remove from heat and let rest covered for 5 minutes before fluffing with a fork.
Char the Corn:
Heat a cast iron skillet or grill pan over medium high heat until very hot, add the corn kernels, and cook without stirring for the first 2 minutes to develop char, then stir occasionally for another 6 minutes until golden and smoky. Season with chili powder and salt, drizzle with lime juice, toss in cilantro, and keep warm on low heat.
Grill the Chicken:
Preheat your grill or a heavy skillet to medium high, remove the chicken from the marinade and let excess drip off, then grill for 5 to 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit. Transfer to a cutting board, rest for 5 minutes to let the juices redistribute, then slice into thick strips.
Make the Street Corn Crema:
Whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper in a small bowl until smooth and creamy. Taste and adjust seasoning, adding more lime for brightness or a pinch of salt if needed.
Assemble the Bowls:
Divide the fluffy rice among four bowls, top each with sliced chicken and a generous scoop of charred corn, then drizzle the crema over everything. Sprinkle with crumbled cotija cheese and chopped cilantro, and serve with lime wedges and optional sliced jalapenos or avocado on the side.
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Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.
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Street Corn Chicken and Rice Bowls served in white bowls with fresh cilantro, lime wedges, and a drizzle of spicy crema, ready for dinner. Pin It
Street Corn Chicken and Rice Bowls served in white bowls with fresh cilantro, lime wedges, and a drizzle of spicy crema, ready for dinner. | bowlbuffer.com

The first time I served these bowls to my family, my nephew who usually picks at vegetables asked for more corn. Watching him pile it on, cotija clinging to every kernel, I realized this dish had cracked the code on making simple ingredients feel like a celebration. It became our go to whenever we wanted something that felt special without the fuss.

Storing and Reheating

I learned the hard way that assembling these bowls ahead turns the rice soggy and the crema watery, so now I store each component separately in airtight containers in the fridge for up to three days. When Im ready to eat, I reheat the rice and chicken gently in the microwave or in a 350 degree oven for about 10 minutes, then build fresh bowls with cold or room temperature corn and crema. The cotija and cilantro always go on last, right before serving, to keep their texture and brightness intact.

Customizing Your Bowls

One of my favorite things about this recipe is how easily it bends to whatever I have on hand or whoever Im feeding. Ive swapped the chicken for grilled shrimp when my seafood loving friend came over, and Ive made it vegetarian by using roasted tofu and vegetable broth without losing any of the smoky, tangy magic. Black beans, pickled red onions, diced avocado, and even a handful of shredded cabbage have all made appearances in my bowls, and each addition brought something new to the table. If you like heat, a drizzle of your favorite hot sauce or a few extra slices of fresh jalapeno will wake everything up without overwhelming the balance.

Getting the Best Char

The secret to deeply flavored corn is high heat and patience, something I only figured out after a few pale, disappointing batches. If youre working with frozen kernels, spread them on a towel first to absorb excess moisture, then crank your skillet to medium high and resist the urge to stir constantly. For an even smokier result, toss the corn on a hot grill or hold it over an open flame using a grill basket, turning occasionally until charred in spots and sweet smelling.

  • Use a cast iron skillet for the best heat retention and even charring.
  • Let the corn kernels sit still for the first couple of minutes to develop color and flavor.
  • Finish with a squeeze of lime and fresh cilantro while the corn is still hot so the flavors meld together beautifully.
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Juicy grilled chicken, golden rice, and charred corn star in Street Corn Chicken and Rice Bowls garnished with cotija, cilantro, and jalapeños. Pin It
Juicy grilled chicken, golden rice, and charred corn star in Street Corn Chicken and Rice Bowls garnished with cotija, cilantro, and jalapeños. | bowlbuffer.com

These bowls have become my answer to the question of what to cook when I want something vibrant, satisfying, and just a little bit fun. I hope they bring as much color and conversation to your table as theyve brought to mine.

Recipe FAQ

Can I make the components ahead of time?

Yes, you can marinate the chicken up to 2 hours in advance and cook the rice earlier in the day. Store each component separately in airtight containers and assemble just before serving to maintain the best texture and flavor.

What's the best way to char the corn?

For the most authentic smoky flavor, char the corn directly over an open flame on a gas stove or on a grill. Alternatively, use a cast-iron skillet over medium-high heat, stirring occasionally until lightly charred and fragrant.

Can I use chicken breasts instead of thighs?

Chicken breasts work well but may cook faster. Grill for about 4-5 minutes per side until they reach 165°F internally. Consider pounding them to even thickness for more consistent cooking.

Is there a vegetarian option?

Absolutely. Substitute the chicken with firm tofu or portobello mushrooms, use vegetable broth instead of chicken broth, and skip the cotija or replace with a vegan alternative.

How spicy are these bowls?

They have a mild to medium heat level. The spice comes from chili powder and a touch of cayenne in the marinade and crema. You can adjust the heat by adding more jalapeños or hot sauce when serving.

Street Corn Chicken and Rice

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

Prep Time
30 min
Cook Time
40 min
Overall Time
70 min
Created by Anthony Perry


Skill Level Medium

Cuisine Type Mexican-Inspired

Makes 4 Portions

Dietary Information No Gluten

What You'll 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

01 1.5 cups long-grain white rice
02 3 cups low-sodium chicken broth
03 1 tablespoon unsalted butter

Charred Corn

01 3 cups fresh or frozen corn kernels
02 1 teaspoon chili powder
03 0.5 teaspoon kosher salt
04 0.5 lime, juiced
05 0.25 cup fresh cilantro, chopped

Street Corn Crema

01 0.5 cup sour cream
02 0.25 cup mayonnaise
03 1 tablespoon fresh lime juice
04 0.5 teaspoon chili powder
05 0.25 teaspoon garlic powder
06 Salt and pepper to taste

Assembly and Garnish

01 4 ounces cotija cheese, crumbled
02 0.25 cup fresh cilantro, chopped
03 1 lime, cut into wedges
04 Sliced jalapeños or avocado, optional

Directions

Step 01

Prepare Chicken Marinade: 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 30 minutes to 2 hours.

Step 02

Cook Rice: 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.

Step 03

Char Corn: Heat a cast-iron skillet or grill pan over medium-high heat. Add corn 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 cilantro. Keep warm.

Step 04

Grill Chicken: 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.

Step 05

Make Street Corn Crema: In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper. Adjust seasoning to taste.

Step 06

Assemble Bowls: Divide cooked rice among four serving bowls. Top each with chicken slices and charred corn. Drizzle generously with crema, sprinkle with cotija cheese and cilantro. Serve with lime wedges and optional jalapeños or avocado.

Step 07

Serve: Serve immediately for optimal flavor and texture.

Equipment Needed

  • Mixing bowls
  • Whisk
  • Medium saucepan with lid
  • Cast-iron skillet or grill pan
  • Grill or skillet for cooking chicken
  • Cutting board and knife
  • Small bowl for crema
  • Serving bowls

Allergy Info

Inspect every ingredient for potential allergens and see a health expert if uncertain.
  • Contains dairy: sour cream, mayonnaise, cotija cheese, butter
  • May contain eggs in mayonnaise
  • Gluten-free if using gluten-free chicken broth and mayonnaise—verify labels

Nutrition Details (for each serve)

These nutrition details are for reference and not intended as a substitute for professional advice.
  • Kcal: 880
  • Fats: 35 g
  • Carbohydrates: 86 g
  • Proteins: 52 g