Street Corn Chicken and Rice Bowls

The smell of charred corn kernels popping in a hot cast-iron skillet always brings me right back to a crowded Los Angeles street corner on a humid July night. My friend swore the secret to great street corn was the char, not the toppings. I tested that theory at home with a bag of frozen kernels and realized she was absolutely right. Now, every time I make these bowls, I crank the heat high and let those kernels blister until they smell like summer.

I brought these bowls to a potluck once, components packed separately in glass containers, and assembled them on my friend's counter while everyone hovered around asking what smelled so good. By the time I drizzled the crema and crumbled the cotija, there was a small crowd with forks ready. Two people asked for the recipe before they even tasted it.

Ingredients

• Boneless, skinless chicken thighs: They stay juicier than breasts and soak up the citrus marinade beautifully, plus they forgive a few extra minutes on the grill.
• Fresh lime juice: Bottled juice will not give you the same bright, zesty punch, so squeeze it fresh every time.
• Chili powder and smoked paprika: These two create the warm, smoky backbone of the marinade without overwhelming heat.
• Long-grain white rice: Rinse it well to remove excess starch so each grain stays separate and fluffy.
• Corn kernels: Fresh is fantastic, but frozen works perfectly and chars just as well in a screaming hot skillet.
• Cotija cheese: This crumbly, salty Mexican cheese is not quite like feta, it is drier and more assertive, and it makes the whole bowl sing.
• Sour cream and mayonnaise: Together they create a tangy, creamy drizzle that cools down the smoky char and ties everything together.

Instructions

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Marinate the Chicken:

Whisk together olive oil, lime juice, orange juice, and all the spices until smooth. Toss the chicken thighs in the marinade, cover, and let them sit in the fridge for at least half an hour so the citrus and spices can work their magic.

Cook the Rice:

Rinse your rice until the water runs clear, then toast it in melted butter for a minute before adding the broth. Bring it to a boil, cover tightly, and simmer on low for 18 minutes without peeking.

Char the Corn:

Heat a cast-iron skillet until it is almost smoking, then add the corn and let it sit undisturbed for a couple minutes before stirring. You want dark, caramelized spots that smell nutty and sweet.

Grill the Chicken:

Pull the thighs from the marinade and grill them over medium-high heat, about 5 to 6 minutes per side, until they hit 165 degrees inside. Let them rest before slicing so the juices redistribute.

Make the Crema:

Whisk sour cream, mayo, lime juice, chili powder, and garlic powder in a small bowl until smooth. Taste it and adjust the salt and pepper until it is tangy and balanced.

Assemble the Bowls:

Spoon rice into each bowl, top with sliced chicken and charred corn, then drizzle generously with crema. Finish with crumbled cotija, fresh cilantro, and a squeeze of lime.

Save

One evening I made these bowls for my sister, who claimed she did not like Mexican food. She ate two servings, scraped every bit of crema from her bowl, and texted me the next day asking if I had leftovers. That is when I knew this recipe was a keeper.

Storing and Reheating

Keep the rice, chicken, corn, and crema in separate airtight containers in the fridge for up to three days. When you are ready to eat, warm the rice and chicken gently in the microwave or oven, then assemble fresh with cold crema and toppings. The textures stay much better this way than if you store them already mixed.

Swaps and Variations

Swap the chicken for peeled shrimp and grill them for just two minutes per side, or use firm tofu pressed and marinated the same way. If you want more heat, add diced jalapeños to the corn or stir a spoonful of hot sauce into the crema. Pickled red onions add a tangy crunch that cuts through the richness beautifully.

Serving Suggestions

These bowls are a full meal on their own, but I love putting out extra lime wedges, sliced avocado, and a bottle of your favorite hot sauce so everyone can customize. A cold Mexican lager or a pitcher of lime agua fresca makes it feel like a backyard party.

• Serve with tortilla chips and salsa on the side for scooping.
• Add a simple cabbage slaw dressed with lime and cilantro for extra crunch.
• Offer warm corn tortillas so guests can turn leftovers into tacos the next day.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

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Save

This is the kind of dinner that makes weeknights feel special without requiring much fuss. Once you have the rhythm down, you will find yourself craving these bowls on repeat.

Recipe Questions

→ Can I make the chicken ahead of time?

Yes, you can marinate the chicken up to 2 hours before cooking. For even better flavor, marinate overnight. Cooked chicken can be stored in the refrigerator for up to 3 days and reheated before assembling the bowls.

→ What can I substitute for cotija cheese?

Feta cheese makes an excellent substitute with similar crumbly texture and salty flavor. Queso fresco is another authentic Mexican option that works beautifully in these bowls.

→ How do I char the corn without a cast-iron skillet?

You can char corn directly on a gas grill, under the broiler, or even in a regular skillet. The key is high heat and letting the kernels develop dark spots without burning.

→ Can I use brown rice instead of white?

Absolutely. Brown rice will add nutty flavor and extra fiber, though it requires longer cooking time—about 45 minutes—and more liquid. Adjust seasoning accordingly.

→ Is the crema sauce spicy?

The crema has mild heat from the chili powder and garlic, but it's not overly spicy. Adjust the spice level by adding more or less chili powder to suit your preference.