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Street Corn Chicken Rice

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Street Corn Chicken Rice is a flavorful and satisfying dish inspired by the popular Mexican street corn (elote). Tender chicken is combined with sweet corn, creamy cheese, and zesty spices served over fluffy rice for a delicious and vibrant meal.

Ingredients

  1. 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
    2 cups cooked white or brown rice
    2 cups corn kernels (fresh, canned, or frozen)
    1/2 cup crumbled Cotija cheese or feta
    1/4 cup mayonnaise or Greek yogurt
    1 tablespoon lime juice
    1 teaspoon chili powder
    1/2 teaspoon smoked paprika
    2 cloves garlic, minced
    2 tablespoons olive oil
    1/4 cup chopped fresh cilantro
    Salt and pepper to taste

Instructions

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.

  1. In the same skillet, add corn kernels and garlic; sauté for 3-4 minutes until corn is slightly charred and fragrant.
  2. In a small bowl, mix mayonnaise or Greek yogurt with lime juice, chili powder, smoked paprika, salt, and pepper.
  3. Return chicken to the skillet and toss with the corn mixture. Stir in the mayo-lime sauce until everything is coated evenly.
  4. Serve chicken and corn mixture over cooked rice.
  5. Top with crumbled Cotija cheese and fresh cilantro before serving.

Notes

  1. Use sour cream instead of mayonnaise or Greek yogurt.
  2. Add diced jalapeños or hot sauce for extra spice.
  3. Serve with avocado slices or guacamole for creaminess.
  4. Substitute chicken with shrimp or tofu for different proteins.
  5. Use quinoa or cauliflower rice as a low-carb alternative.
  6. Store leftovers in an airtight container in the refrigerator for up to 3 days.
  7. Reheat gently in a skillet or microwave.

Nutrition

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