Description
This creamy Street Corn Chicken Rice combines the bold flavors of Mexican street corn with seasoned chicken and fluffy rice. Packed with smoky chili-lime flavor, cotija cheese, and a hint of heat, this one-skillet meal is perfect for busy weeknights or meal prep.
Ingredients
- 2 boneless, skinless chicken breasts, diced
- 1½ cups cooked white rice (or brown rice)
- 1½ cups corn (fresh, frozen, or canned)
- ½ cup mayonnaise or sour cream
- ½ cup cotija cheese (or feta)
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp garlic powder
- 2 tbsp chopped cilantro
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: sliced jalapeños, hot sauce, or extra lime wedges for garnish
Instructions
- Cook the Chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season diced chicken with salt, pepper, and half the chili powder. Cook for 6–8 minutes until browned and cooked through. Remove and set aside.
- Char the Corn: Add 1 tbsp oil to the same skillet. Add corn and cook undisturbed for 3–4 minutes until slightly charred.
- Create the Sauce: Reduce heat to medium. Stir in mayonnaise (or sour cream), lime juice, garlic powder, and the remaining chili powder.
- Mix in Chicken and Rice: Add cooked chicken and rice to the skillet. Stir to fully combine and heat through.
- Finish with Cheese & Herbs: Stir in cotija cheese and chopped cilantro. Taste and adjust seasoning.
- Serve: Plate warm with jalapeños, lime wedges, or hot sauce if desired.
Notes
You can use rotisserie chicken for a faster version. For a spicier kick, add chipotle powder or a drizzle of sriracha. To make it lighter, swap mayo for Greek yogurt. This recipe works great for meal prep and can be stored in the fridge up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican-American Fusion