Street Corn Chicken Rice

Why You’ll Love This Recipe

This dish brings together the best parts of elote (Mexican street corn) and hearty chicken and rice in one easy skillet. It’s creamy, cheesy, smoky, and perfectly spiced. With everything cooked in a single pan, cleanup is a breeze. It’s also versatile—great for meal prep, customizable for spice levels, and easy to adapt with pantry staples.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breast or thighs, diced
• Cooked rice (white, brown, or jasmine)
• Corn kernels (fresh, canned, or frozen)
• Olive oil or butter
• Garlic, minced
• Chili powder
• Smoked paprika
• Cumin
• Salt and pepper
• Mayonnaise or sour cream
• Lime juice
• Crumbled cotija or feta cheese
• Fresh cilantro, chopped
• Optional: diced jalapeño, green onions, or hot sauce

Directions

1. Heat olive oil or butter in a large skillet over medium-high heat.
2. Add the diced chicken, season with salt, pepper, chili powder, cumin, and paprika. Cook for 6–8 minutes until golden and cooked through. Remove and set aside.
3. In the same skillet, add a bit more oil if needed and sauté garlic until fragrant.
4. Add corn and cook for 3–4 minutes until slightly charred.
5. Stir in cooked rice and return the chicken to the skillet. Mix well to combine.
6. Add mayonnaise or sour cream and lime juice. Stir until everything is creamy and coated.
7. Sprinkle in cotija or feta cheese and stir gently.
8. Top with chopped cilantro and optional garnishes like jalapeño or green onions.
9. Serve hot with lime wedges on the side.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

• Swap chicken for shrimp, ground turkey, or black beans for a different protein.
• Use Greek yogurt instead of mayo or sour cream for a lighter version.
• Add sautéed bell peppers or zucchini for extra veggies.
• Stir in hot sauce or chipotle powder for extra heat.
• Serve it burrito-style in a tortilla or bowl with avocado slices.
• Make it vegetarian by omitting the chicken and doubling the corn and beans.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave in 1-minute intervals or warm in a skillet over medium heat until heated through.
You can freeze this dish for up to 2 months, though the texture of the corn and rice may change slightly.

FAQs

Can I use leftover rice?

Yes, this recipe works perfectly with leftover rice—just break it up before adding it to the skillet.

What type of corn should I use?

Fresh, canned, or frozen corn all work well. If using frozen, thaw it before cooking.

Is cotija cheese necessary?

Cotija adds authentic flavor, but you can substitute with feta or even parmesan.

Can I make it spicier?

Yes, add jalapeño, chili flakes, chipotle powder, or hot sauce to your desired heat level.

What’s a good substitute for mayo or sour cream?

Greek yogurt is a great healthier alternative that still provides creaminess.

Can I make this dish ahead of time?

Absolutely—it reheats well and is great for meal prep.

How do I char the corn if I don’t have a grill?

Sauté the corn in a dry skillet over high heat until it starts to blacken slightly.

What protein alternatives work best?

Shrimp, steak, tofu, or even rotisserie chicken work well.

Can I serve this cold?

Yes, it works as a cold rice salad—just skip reheating and serve chilled with lime.

Is this recipe gluten-free?

Yes, as long as your ingredients (especially sauces and seasonings) are certified gluten-free.

Conclusion

Street Corn Chicken Rice is a delicious fusion of comfort and bold flavor that’s easy enough for a weeknight and exciting enough to serve guests. With its creamy, smoky, tangy profile and hearty texture, it’s a guaranteed hit. Whether you’re craving something fun, flavorful, or filling—this dish delivers it all in one skillet.

Street Corn Chicken Rice

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Street Corn Chicken Rice is a creamy, smoky one-pan meal that combines the vibrant flavors of Mexican street corn with tender chicken and fluffy rice. It’s easy, bold, and perfect for weeknights or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Skillet
• Cuisine: Mexican-Inspired
• Diet: Gluten Free

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, diced
• 2 cups cooked rice (white, brown, or jasmine)
• 1 1/2 cups corn kernels (fresh, canned, or frozen)
• 1 tbsp olive oil or butter
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• Salt and black pepper, to taste
• 2 tbsp mayonnaise or sour cream
• 1 tbsp lime juice
• 1/3 cup crumbled cotija or feta cheese
• 2 tbsp fresh cilantro, chopped
• Optional: 1 diced jalapeño, sliced green onions, or hot sauce for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil or butter in a large skillet over medium-high heat.
2. Add diced chicken and season with salt, pepper, chili powder, paprika, and cumin. Cook for 6–8 minutes until golden and cooked through. Remove and set aside.
3. In the same skillet, add a bit more oil if needed and sauté garlic until fragrant, about 30 seconds.
4. Add corn and cook for 3–4 minutes until slightly charred.
5. Stir in the cooked rice and return the chicken to the skillet. Mix everything together well.
6. Add mayonnaise or sour cream and lime juice, stirring until creamy and well-coated.
7. Sprinkle in cotija or feta cheese and stir gently to combine.
8. Top with chopped cilantro and optional garnishes like jalapeño, green onions, or hot sauce.
9. Serve hot with lime wedges on the side.

Notes

• Swap chicken with shrimp, ground turkey, tofu, or black beans for variety.
• Greek yogurt can replace mayo or sour cream for a lighter option.
• Add bell peppers or zucchini for more vegetables.
• Serve in tortillas or as a burrito bowl with avocado slices.
• This dish also works well served cold as a rice salad.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 420
• Sugar: 4g
• Sodium: 520mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 85mg