Save to Pinterest The first time I had street corn in Mexico City, I was standing on a dusty corner watching the vendor char ears of corn over an open flame while salsa dripped down my wrist. That smoky, tangy, creamy combination haunted me for months afterward. Now I bring those same bold flavors into my kitchen with these bowls, and they've become the dinner my family actually cheers for when they walk through the door.
Last summer, my neighbor texted me at 6pm asking what that amazing smell was. I had chicken marinating in citrus and spices on the counter while rice simmered with butter. She ended up staying for dinner, and now we make these bowls together every Friday, taking turns handling the corn charring while catching up about our weeks.
Ingredients
- Chicken thighs: Boneless thighs stay juicy and tender even after high heat cooking, plus they absorb the citrus marinade beautifully
- Fresh lime juice: This cuts through the rich elements and brightens every single bite
- Smoked paprika: The secret ingredient that adds that authentic street corn smokiness without needing a grill
- Cotija cheese: Salty and crumbly, it's the perfect finish that ties everything together
- Sour cream and mayonnaise: This combination creates the most silky, tangy crema base
- Fresh corn: While frozen works in a pinch, fresh corn gives you those satisfying pops of sweetness
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 in a medium bowl. Add the chicken thighs and toss until every piece is coated. Cover and refrigerate for at least 30 minutes, but honestly, letting it sit for a couple of hours makes all the difference.
- Cook the rice:
- Rinse the rice under cold water until it runs clear. Melt the butter in a medium saucepan over medium heat, add the rice, and stir for 1 minute until it smells nutty. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let it rest for 5 minutes before fluffing with a fork.
- Char the corn:
- Heat a cast-iron skillet over medium-high heat until it's practically smoking. Add the corn and cook, stirring only occasionally, until you see nice charred spots appear, about 6 to 8 minutes. Season with chili powder and salt, drizzle with lime juice, and stir in the cilantro.
- Grill the chicken:
- Preheat your grill or skillet to medium-high. Remove the chicken from the marinade and cook for 5 to 6 minutes per side until it reaches 165°F internally. Transfer to a cutting board, rest for 5 minutes, then slice into strips against the grain.
- Make the crema:
- Whisk together the sour cream, mayonnaise, lime juice, chili powder, and garlic powder in a small bowl. Season with salt and pepper to taste, and don't be afraid to add more lime if you like it tangy.
- Assemble the bowls:
- Divide the rice among four bowls. Arrange the sliced chicken and charred corn on top. Drizzle generously with crema, sprinkle with cotija cheese and fresh cilantro, and serve with lime wedges on the side.
Save to Pinterest These bowls have become my go-to for feeding a crowd because everyone can customize their own. I've watched picky eaters suddenly become adventurous when faced with all those colorful components in front of them.
Make It Your Own
I've swapped shrimp for the chicken during summer, and it was just as delicious. The marinade works wonders on pretty much any protein, and I've even used it on roasted cauliflower when my vegetarian sister visits.
Meal Prep Magic
The components actually taste better after a day in the fridge because the flavors meld together. I portion everything into separate containers and assembly takes literally two minutes when I'm rushing between work and evening activities.
Perfect Pairings
A crisp lager or chilled rosé cuts through the richness beautifully. On weeknights, I'll serve these with a simple green salad dressed with lime vinaigrette, but for weekend gatherings, I'll add warm tortillas and let everyone make street tacos with the leftovers.
- Char extra corn and freeze it for quick weeknight additions
- Double the crema and use it as a dip for vegetables or chips
- Keep fresh limes on hand because they make everything pop
Save to Pinterest These bowls bring all the joy of street food into your kitchen, minus the standing in line. Hope they become a regular in your dinner rotation too.
Ask About This Recipe
- → Can I make this dish ahead of time?
Yes, several components can be prepared in advance. Marinate the chicken for up to 2 hours. The rice and corn can be cooked and stored separately. The crema can also be made and refrigerated. Assemble just before serving for the best experience and freshest texture.
- → How can I adjust the spice level?
To increase the heat, add a pinch more cayenne pepper to the chicken marinade or a dash of your favorite hot sauce to the crema or assembled bowls. For less spice, you can reduce or omit the cayenne in the marinade entirely.
- → What are some good substitutions for cotija cheese?
If cotija isn't available, crumbled feta cheese makes a good substitute due to its salty and slightly tangy profile. Parmesan or queso fresco could also work, offering a milder, yet still complementary, flavor.
- → Can I use a different protein instead of chicken?
Absolutely! This dish is versatile. Shrimp or firm tofu can be excellent substitutes for chicken. Adjust cooking times accordingly; shrimp will cook much faster, and tofu should be pressed and marinated similarly to the chicken for best results.
- → How do I get extra smoky flavor on the corn?
For maximum smoky flavor, char the corn directly over an open flame on a gas stove burner or an outdoor grill until kernels are slightly blackened in spots. Alternatively, a very hot cast-iron skillet works wonderfully to achieve a good char and smoky taste.
- → What can I serve alongside these bowls?
These bowls are quite complete on their own. However, a simple green salad with a light vinaigrette or some fresh sliced avocado would be excellent, refreshing additions to complement the vibrant flavors.