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Street Corn Chicken Rice

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Street Corn Chicken Rice is a bold and satisfying one-pan meal inspired by Mexican street corn, featuring juicy seasoned chicken, creamy elote-style corn, and fluffy rice—all loaded with smoky, tangy, and cheesy flavor.

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 2 cups frozen, canned, or grilled corn
  • 3 cups cooked white or brown rice
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream or Greek yogurt
  • 1 tablespoon lime juice
  • 1/3 cup cotija or feta cheese
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped green onions (optional)
  • Lime wedges (for serving)

Instructions

  1. Season chicken with salt, pepper, garlic powder, chili powder, and smoked paprika.
  2. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–7 minutes per side until golden and fully cooked. Remove and let rest before slicing.
  3. In the same skillet, sauté corn for 3–4 minutes until slightly charred and heated through.
  4. In a small bowl, mix mayonnaise, sour cream, lime juice, and a pinch of chili powder to make the sauce.
  5. Stir the sauce into the corn, then mix in cotija cheese.
  6. To assemble, layer warm rice in bowls, top with sliced chicken and creamy street corn mixture.
  7. Garnish with chopped cilantro, green onions, extra cheese, and lime wedges. Serve warm.

Notes

  • Use leftover or rotisserie chicken for a faster version.
  • Feta or Parmesan can substitute for cotija cheese.
  • Swap rice for cauliflower rice for a low-carb option.
  • Make the corn sauce ahead of time and refrigerate for up to 3 days.
  • Add black beans or extra veggies like bell peppers for more bulk and nutrition.

Nutrition

Find it online: https://thefamilycooking.com/street-corn-chicken-rice-3/