Street Corn Chicken and Rice (Printable)

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

# 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

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 pepper to taste

→ Assembly and Garnish

27 - 4 ounces cotija cheese, crumbled
28 - 0.25 cup fresh cilantro, chopped
29 - 1 lime, 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 and toss to coat thoroughly. 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 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, approximately 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 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.
07 - Serve immediately for optimal flavor and texture.

# Expert Tips:

01 -
  • Every component can be prepped ahead, so dinnertime feels effortless even on your busiest evenings.
  • The creamy, smoky, tangy flavors hit all the right notes without ever feeling heavy or one dimensional.
  • It scales beautifully for meal prep or a crowd, and everyone gets to build their bowl exactly how they like it.
02 -
  • Dont skip rinsing the rice or youll end up with a gummy, sticky mess instead of light, fluffy grains that hold their shape.
  • Let the corn sit undisturbed in the hot skillet for the first couple of minutes so it develops real char, not just pale steamed kernels.
  • Resting the chicken after grilling is non negotiable, cutting it too soon releases all the juices onto the board instead of keeping them inside the meat.
03 -
  • Marinate the chicken for the full 2 hours if you have time, the citrus and spices penetrate deeper and the flavor payoff is noticeable.
  • Toast the rice in butter before adding the broth, it adds a subtle nutty depth that makes even plain white rice taste special.
  • Make a double batch of the street corn crema and keep it in the fridge, it transforms everything from tacos to roasted vegetables into something crave worthy.
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