Description
This flavorful Street Corn Chicken and Rice recipe combines juicy, spiced chicken with smoky, charred corn in a creamy, tangy sauce served over fluffy white rice. Packed with zesty lime juice, aromatic spices, and fresh cilantro, this dish brings the vibrant taste of Mexican street corn to your dinner table, making for a quick and satisfying meal perfect for any weeknight.
Ingredients
Chicken Marinade
- 4 boneless skinless chicken breasts, diced
- 1/4 cup lime juice
- 2 tablespoons chopped cilantro
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1/4 cup vegetable oil
Rice
- 1 1/2 cups white rice
Corn Mix
- 12 ounces frozen corn (1 bag)
- 1 tablespoon butter
Street Corn Sauce
- 1/4 cup crumbled queso fresco
- 1/3 cup mayonnaise
- 1 tablespoon chopped cilantro
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- 2 cups browned corn (from cooking)
Garnishes
- 1 red onion, diced
- 2 tablespoons chopped cilantro
- 1/4 cup crumbled queso fresco
- Remaining browned corn (about 1 cup)
Instructions
- Marinate the Chicken: In a large mixing bowl, combine the diced chicken, lime juice, chopped cilantro, paprika, garlic salt, cumin, chili powder, onion powder, and vegetable oil. Mix well to fully coat the chicken pieces with the marinade.
- Cook the Rice: Prepare the white rice according to package instructions until fluffy and tender.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 10 minutes, stirring occasionally, until the chicken develops a nice char and is cooked through. Remove the chicken from the skillet and set aside on a plate.
- Brown the Corn: In the same skillet, add the butter and the bag of frozen corn. Sauté over medium-high heat, stirring frequently, until the corn gets slightly browned and develops a light char, about 5-7 minutes.
- Make the Street Corn Sauce: In a medium bowl, combine the crumbled queso fresco, mayonnaise, chopped cilantro, paprika, chili powder, lime juice, and 2 cups of the browned corn. Stir well until thoroughly mixed.
- Assemble the Dish: Spoon the cooked rice into serving bowls, top with the charred chicken, then spread the street corn sauce on top. Garnish with diced red onion, additional crumbled queso fresco, leftover browned corn, and chopped cilantro as desired.
Notes
- You can substitute white rice with brown rice or cauliflower rice for a healthier twist.
- If fresh queso fresco is unavailable, feta cheese can serve as a good alternative.
- Adjust chili powder amounts to control spiciness.
- For extra flavor, squeeze some additional fresh lime juice over the finished dish.
- This recipe works well with grilled chicken if preferred.
