Street Corn Chicken Rice
This recipe combines the vibrant flavors of street corn with tender chicken and fluffy rice for a satisfying and easy-to-make meal. It's a perfect weeknight dinner that the whole family will love.
Equipment
- large skillet
- saucepan (for rice)
- mixing bowls
- whisk
Ingredients
Main Ingredients
- 2 lbs chicken breast boneless, skinless, cut into 1-inch pieces
- 2 cups rice uncooked
- 2 cups corn frozen or fresh
- 0.5 medium red onion diced
- 1 jalapeño minced (optional)
- 0.25 cup cilantro fresh, chopped
- 0.5 cup cotija cheese crumbled
- 1 lime juiced
For the Sauce
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Instructions
- Cook the rice according to package directions, then set it aside. While the rice cooks, prepare the sauce by whisking together mayonnaise, sour cream, chili powder, cumin, garlic powder, salt, and pepper in a small bowl.
- Heat a large skillet over medium-high heat with a drizzle of olive oil, then add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes.
- Stir in the corn, diced red onion, and minced jalapeño (if using) with the cooked chicken. Cook for another 3-5 minutes, allowing the vegetables to slightly soften.
- Add the cooked rice to the skillet with the chicken and vegetable mixture, tossing to combine everything thoroughly.
- Remove the skillet from the heat, then pour the prepared sauce over the rice and chicken. Gently stir until everything is evenly coated.
- Finally, fold in the fresh cilantro and crumbled cotija cheese. Squeeze fresh lime juice over the top for a bright finish, then serve immediately.
Notes
For extra heat, you can add a pinch of cayenne pepper to the sauce. Feel free to customize with other toppings like avocado or hot sauce.