Pin Recipe The first time I had street corn in Mexico City, I stood on a crowded corner watching the vendor work with this practiced, almost hypnotic rhythm. My Spanish was barely functional but the aroma of charred corn and lime needed no translation. When I got home, I spent weeks trying to capture that same electric combination of smoky, creamy, tangy flavors in my tiny kitchen. This bowl is what finally worked and it has become the dinner my friends actually request when they come over.
Last summer my neighbor Sarah smelled the grilling chicken through our shared wall and showed up with a six pack of beer. We ended up eating on her back porch while the sun went down, adding extra jalapeños until our mouths were pleasantly burning. Now every time I make this recipe I think about how the best meals always seem to happen when you are willing to share them.
Ingredients
- Chicken thighs: Boneless and skinless cook faster and absorb the marinade more thoroughly than breasts
- Fresh lime juice: Do not use bottled juice because the brightness really makes the whole dish come alive
- Smoked paprika: This is what gives the chicken that almost grilled flavor even if you cook it inside
- Long grain white rice: Fluffy and separate grains work better than sticky rice for this kind of bowl
- Fresh corn: Frozen works but in season sweet corn straight from the cob changes everything
- Cotija cheese: Salty and crumbly like feta but with this distinct milky flavor that is perfect here
- Sour cream and mayonnaise: The combination creates that authentic crema texture you find on actual street corn
Instructions
- Marinate the chicken:
- Whisk together the olive oil, lime juice, orange juice, and all the spices until well combined. Add the chicken thighs and toss until every piece is coated, then cover and let it sit in the refrigerator for at least 30 minutes but no more than 2 hours.
- Cook the rice:
- Rinse the rice under cold water until the water runs clear, then melt the butter in a medium saucepan over medium heat and stir the rice for 1 minute. Add the chicken broth, bring to a boil, then reduce heat to low and simmer covered for 18 minutes before letting it rest for 5 minutes and fluffing with a fork.
- Char the corn:
- Heat a cast iron skillet over medium high heat and add the corn, stirring occasionally until it gets these beautiful charred spots all over, 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 and cook the chicken for 5 to 6 minutes per side until it reaches 165 degrees inside. Let it rest on a cutting board for 5 minutes before slicing into strips.
- Make the crema:
- Whisk together the sour cream, mayonnaise, lime juice, chili powder, garlic powder, and salt until smooth and taste it to adjust the seasoning. It should be tangy and slightly smoky.
- Assemble the bowls:
- Divide the rice among four bowls and top with sliced chicken and charred corn. Drizzle generously with crema, sprinkle with cotija and fresh cilantro, and serve with lime wedges on the side.
Pin Recipe My daughter used to pick around the corn until I let her help me make the crema one afternoon. Something about mixing the ingredients herself made her willing to try everything together, and now she asks for extra cotija on hers. Watching food become a bridge instead of a battle is probably my favorite part of cooking.
Making It Ahead
The chicken actually gets better after marinating overnight, so I often prep it the night before and just grill it when I get home. The rice and corn reheat beautifully in the microwave for about 2 minutes, but keep the crema separate until the very last minute or it will get watery.
Grill Versus Stove
When the weather is nice I cook everything on the grill including the corn in a cast iron skillet right next to the chicken. In winter I use my grill pan on the stove and the results are almost identical, though I miss the extra smokiness that comes from cooking outside.
Building Your Perfect Bowl
The key is getting a little bit of everything in each spoonful, so I put the rice down first as a base, then arrange the chicken and corn in sections on top. This way everyone can customize their ratios and pick their favorite bites.
- Warm your bowls in the oven for 5 minutes before serving because everything stays hot longer
- Extra lime wedges on the side are essential because some people love that extra acid hit
- Pickled red onions add this perfect bright crunch that cuts through all the rich elements
Pin Recipe This is the kind of dinner that makes people linger at the table longer than they planned, talking and picking at the last bits of cheese and corn. Those are always my favorite nights.
Recipe FAQs
- → Can I use a different protein for these bowls?
Yes, you can easily substitute the chicken with shrimp or tofu. For a vegetarian option, ensure you use vegetable broth instead of chicken broth for the rice and consider skipping the crema or using a plant-based alternative.
- → How can I achieve extra smoky flavor for the corn?
To enhance the smoky notes, char the corn directly over an open flame on your gas stove or on an outdoor grill. This imparts a deeper, more intense char than using a cast-iron skillet.
- → Are there any components I can prepare in advance?
Absolutely. The chicken can marinate for up to 2 hours. You can also cook the rice and char the corn ahead of time. Store each component separately in airtight containers and assemble just before serving for best freshness.
- → What can I use if I don't have cotija cheese?
If cotija cheese is unavailable, a good substitute would be crumbled feta cheese, as it offers a similar salty and slightly tangy profile. A mild, crumbly goat cheese could also work, or even Parmesan for a different twist.
- → How should I store and reheat leftover bowls?
Store leftover bowls in an airtight container in the refrigerator for up to 3 days. To reheat, warm in an oven at 350°F (175°C) for 10-12 minutes, or gently in the microwave until heated through, ensuring the chicken is hot.
- → Is this dish naturally gluten-free?
This dish can be gluten-free if you ensure that your chicken broth and mayonnaise are certified gluten-free. Always check ingredient labels for any hidden gluten-containing ingredients if you have sensitivities.