Description
Street Corn Chicken Rice is a vibrant, flavorful dish that combines the smoky, savory goodness of grilled street corn with tender chicken and a fluffy bed of seasoned rice. This dish brings together all the elements of Mexican street corn (elote), from the tangy lime to the creamy cheese, in a comforting, hearty meal. Perfect for a weeknight dinner or a crowd-pleasing option at your next gathering, Street Corn Chicken Rice delivers all the bright, bold flavors that make street corn a favorite, with the added satisfaction of a complete meal.
Ingredients
Scale
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1 cup long-grain white rice
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 1 teaspoon lime zest
- 1 tablespoon fresh lime juice
- 2 tablespoons mayonnaise
- 1/3 cup cotija cheese, crumbled (or Parmesan if cotija is unavailable)
- ¼ cup cilantro, chopped (optional)
- Salt and pepper, to taste
Ingredient Highlights
- Chicken: Tender chicken adds a lean protein to this dish, making it both filling and satisfying.
- Corn: The corn brings a natural sweetness and a slight smokiness, reminiscent of traditional Mexican street corn.
- Cotija Cheese: This crumbly, salty cheese is a key component in recreating the authentic street corn flavor. It pairs beautifully with the creamy mayonnaise.
- Rice: The fluffy rice acts as a base to soak up all the wonderful flavors, creating a comforting foundation for the dish.
Instructions
Cook the Chicken:
- Season the Chicken: In a bowl, season the chicken pieces with chili powder, smoked paprika, cumin, salt, and pepper. Toss to coat the chicken evenly.
- Cook the Chicken: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 6-8 minutes, or until fully cooked through and golden brown. Remove the chicken from the skillet and set aside.
Prepare the Rice and Corn:
- Sauté the Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
- Cook the Corn: Add the corn to the skillet and cook for 3-5 minutes, stirring occasionally, until the corn is heated through and slightly caramelized. Season with salt and pepper to taste.
Combine and Finish the Dish:
- Add the Rice: Add the rice to the skillet with the corn and garlic. Stir to combine and allow the rice to toast slightly in the pan, about 2 minutes.
- Cook the Rice: Pour in 2 cups of water (or chicken broth for extra flavor), bring to a boil, then reduce the heat to low. Cover and cook for 15-18 minutes, until the rice is tender and the liquid has been absorbed. Fluff the rice with a fork.
- Make the Street Corn Sauce: In a small bowl, combine the mayonnaise, lime zest, lime juice, and crumbled cotija cheese. Stir until smooth and creamy.
- Combine Everything: Add the cooked chicken back to the skillet with the rice and corn. Drizzle the street corn sauce over the mixture and stir to combine, making sure everything is coated evenly.
Serve the Dish:
- Garnish: Garnish with fresh cilantro (if using) and an additional sprinkle of cotija cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 500-600 kcal
- Fat: 20g
- Carbohydrates: 55
- Protein: 30g