Description
Street Corn Chicken Rice is a vibrant and satisfying dish that combines the savory flavors of grilled chicken, the creamy sweetness of street-style corn, and the heartiness of rice. Inspired by the popular Mexican street food, elote, this dish brings a fusion of smoky, cheesy, and tangy flavors to your plate. The tender chicken pairs perfectly with the rich, flavorful corn, while the rice adds a comforting base to tie everything together. It’s a delicious, colorful meal that’s perfect for any casual gathering or a weeknight dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth (or water)
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon fresh lime juice (about 1 lime)
- ½ cup mayonnaise
- ½ cup cotija cheese, crumbled (or parmesan if unavailable)
- 1 tablespoon cilantro, chopped (for garnish)
- Lime wedges (for serving)
Ingredient Highlights
- Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish, as they cook quickly and absorb the flavors well.
- Street Corn: The corn is the star of this dish, bringing the familiar creamy, cheesy, and tangy flavors from elote to the rice.
- Cotija Cheese: This Mexican cheese adds a savory, crumbly texture that complements the sweetness of the corn and the smokiness of the chili powder.
- Rice: The rice acts as a base, soaking up all the delicious flavors from the chicken, corn, and seasonings.
- Lime Juice: The lime adds a zesty, fresh kick to balance out the richness of the dish.
Instructions
Prepare the Chicken:
- Season the Chicken: Season the chicken breasts with chili powder, paprika, garlic powder, onion powder, salt, and pepper on both sides.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from the skillet and set aside to rest.
Prepare the Rice and Street Corn:
- Cook the Rice: In the same skillet, add the chicken broth (or water) and bring to a simmer. Stir in the rice and cook according to package instructions, about 15-20 minutes, until the rice is tender and the liquid is absorbed.
- Cook the Corn: While the rice is cooking, melt butter in a separate skillet over medium heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is slightly charred and caramelized. Season with salt, pepper, and a pinch of chili powder for extra flavor.
- Mix the Street Corn: Once the corn is cooked, remove from the heat and stir in the mayonnaise, lime juice, and cotija cheese. Set aside.
Assemble the Dish:
- Slice the Chicken: Slice the cooked chicken breasts into thin strips or bite-sized pieces.
- Combine the Rice and Street Corn: Once the rice is done, stir in the cooked street corn mixture, combining it evenly with the rice.
- Top with Chicken: Place the sliced chicken on top of the rice and corn mixture.
- Garnish and Serve: Garnish with fresh cilantro and lime wedges for added flavor. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 18g
- Carbohydrates: 45g
- Protein: 30g