Save The first time I made street corn at a summer block party, my neighbor Maria taught me the secret of getting that perfect char on the kernels without burning them to a crisp. She stood over my grill, laughing as I frantically tried to flip corn everywhere, and showed me how to let the flames kiss just the edges. That same smoky, sweet corn now lives in these bowls, paired with chicken I marinated until it practically glowed with citrus and spice.
Last Tuesday my roommate walked in while I was marinating the chicken and immediately asked what smelled so incredible. The whole kitchen had this bright, spicy citrus scent that made your mouth water before you even saw the food. We ended up eating these bowls standing up at the counter, too hungry to bother with plates, taking bites between oh my gosh comments.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay juicy and tender even after high heat grilling, plus they hold onto marinade like a dream
- Fresh lime juice: Do not even think about using bottled stuff, you need that bright acidic punch to cut through the rich crema
- Smoked paprika: This is what gives the chicken that gorgeous red color and subtle campfire flavor without actually touching a smoker
- Cotija cheese: Salty and crumbly, it melts just enough into warm ingredients while still keeping its texture
- Fresh corn kernels: Frozen works in a pinch but fresh corn sliced off the cob charred in a hot skillet will change your life
- Sour cream and mayonnaise: The classic street corn crema base, creating this impossibly creamy tangy sauce that ties everything together
- Long-grain white rice: Fluffy and separate grains are crucial here because each piece needs to hold its own under all those toppings
Instructions
- Marinate the chicken:
- Whisk together the olive oil, lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper until completely combined. Add the chicken thighs and toss them around until every piece is coated in that reddish orange marinade, then cover and let them hang out in the fridge for at least 30 minutes but honestly closer to 2 hours if you have time.
- Cook the rice:
- Rinse your rice under cold water until the water runs clear, which sounds tedious but trust me on this one. Melt the butter in a saucepan over medium heat, add the rice and stir it around for about a minute so each grain gets coated in butter. Pour in the chicken broth, bring it to a boil, then turn the heat down to low, cover it tight, and let it simmer for 18 minutes. Walk away and do not touch it. After 18 minutes, turn off the heat and let it sit for 5 more minutes before fluffing with a fork.
- Char the corn:
- Heat up a cast iron skillet until it is screaming hot, then dump in your corn kernels. Let them sit and get dark and charred in spots, stirring only occasionally, for about 6 to 8 minutes. Season with chili powder and salt, squeeze that half lime over everything, and stir in the cilantro while the corn is still hot so the herbs wilt just slightly.
- Grill the chicken:
- Get your grill or skillet hot over medium-high heat. Shake off the excess marinade from the chicken and place the pieces on the heat. Let them cook undisturbed for 5 to 6 minutes on the first side to get nice grill marks, then flip and cook another 5 to 6 minutes until the internal temperature hits 165 degrees. Let the chicken rest on a cutting board for 5 minutes, then slice it into strips against the grain.
- Make the crema:
- In a small bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper until smooth and creamy. Taste it and adjust the seasoning, then set it aside until you are ready to assemble.
- Build your bowls:
- Divide that fluffy rice between four bowls, then arrange the sliced chicken and charred corn on top. Drizzle the crema all over everything, then go heavy with the crumbled cotija cheese and fresh cilantro. Serve with lime wedges on the side so everyone can add an extra squeeze if they want.
Save My sister claimed she hated street corn until she tried these bowls, and now she requests them every time she visits. There is something about the combination of warm charred corn, cool tangy crema, and juicy spiced chicken that just works on every level. It has become one of those recipes I can make without even looking at the instructions anymore.
Getting The Perfect Char
I have found that cast iron works better than stainless steel for charring corn because it holds heat so evenly and gets those gorgeous dark spots without burning everything. If you have a gas stove, you can even char the corn directly over a flame using tongs to turn the ears, which gives you that authentic street corn flavor that is hard to replicate any other way.
Make It Your Own
These bowls are incredibly forgiving, which is probably why I make them at least twice a month. Sometimes I throw in pickled red onions for extra acidity, or I will mash half an avocado into the crema for a creamier version. My husband likes his with sliced jalapeños on top, while my sister prefers extra cotija and a drizzle of hot sauce.
Meal Prep Secrets
The key to meal prepping these bowls is storing each component separately in airtight containers. The rice, chicken, corn, and crema all keep beautifully for 3 to 4 days, and the assembly takes literally two minutes when you get home. I usually warm up the rice and chicken together, then add cold corn and room temperature crema on top so you get this incredible mix of temperatures in every bite.
- Chop all your cilantro and onions at the start of the week so assembly is even faster
- Double the crema recipe because you will want to put it on everything
- Leftover chicken and corn make incredible tacos the next day
Save These bowls have become my go-to for feeding a crowd because everyone can customize them exactly how they like. There is something so satisfying about building your own perfect bite, and the flavors are bold enough that even the pickiest eaters find something to love.
Recipe FAQs
- → What kind of chicken is best for this dish?
Boneless, skinless chicken thighs are recommended for their tenderness and flavor retention, especially after marinating. Chicken breast can be used, but may be less juicy.
- → Can I use frozen corn?
Yes, frozen corn kernels work perfectly. Just ensure they are thawed before charring for best results and even cooking.
- → How can I make the corn extra smoky?
For a deeper smoky flavor, char the corn directly over an open flame on a gas stove or an outdoor grill until kernels are nicely blackened in spots.
- → What can I substitute for cotija cheese?
If cotija cheese is unavailable, crumbled feta cheese or queso fresco can be used as a close substitute for a similar salty, crumbly texture.
- → Is this dish gluten-free?
This dish can be made gluten-free by ensuring you use gluten-free chicken broth and checking the labels on your mayonnaise, as some brands may contain gluten.
- → How should I store leftovers?
Store each component (chicken, rice, corn, crema) separately in airtight containers in the refrigerator. Assemble just before serving to maintain freshness and texture. Reheat chicken and rice gently.