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Street Corn Chicken Rice

Street Corn Chicken Rice

Street Corn Chicken Rice is a vibrant and flavorful dish that brings the essence of Mexican street corn right to your dinner table, easily made at home for a quick and satisfying meal. This recipe transforms simple ingredients into a fiesta of taste, perfect for a weeknight dinner or a crowd-pleasing lunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Stand Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 0.5 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon garlic powder
  • salt and freshly ground black pepper to taste
  • 1 cup long-grain white rice, uncooked
  • 2 cups chicken broth
  • 1 (15 ounce) can corn, drained, or 2 cups frozen corn
  • 0.25 cup mayonnaise
  • 2 tablespoons lime juice (from about 1 lime)
  • 2 tablespoons chopped fresh cilantro divided
  • 2 tablespoons crumbled cotija cheese (or feta cheese as a substitute)
  • Optional toppings: sliced jalapeños, extra cilantro, lime wedges, a sprinkle of cayenne pepper

Equipment

  • Medium Bowl
  • Medium Saucepan or Pot with Lid
  • Large skillet
  • Small Bowl

Method
 

  1. In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Set aside.
    1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces, 2 tablespoons olive oil, 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.5 teaspoon smoked paprika, 0.25 teaspoon garlic powder, salt and freshly ground black pepper to taste
  2. In a medium saucepan or pot with a tight-fitting lid, combine the uncooked rice and chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
    1 cup long-grain white rice, uncooked, 2 cups chicken broth
  3. While the rice is cooking, heat a large skillet over medium-high heat. Add the seasoned chicken pieces in a single layer (cook in batches if necessary to avoid overcrowding the pan). Cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
    1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  4. Add the drained corn (fresh or frozen) to the skillet with the cooked chicken. If using fresh corn, cook for 3-4 minutes until tender. If using frozen corn, cook until heated through.
    1 (15 ounce) can corn, drained, or 2 cups frozen corn, 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  5. In a small bowl, whisk together the mayonnaise, lime juice, and about half of the chopped cilantro. Season with a pinch of salt and pepper if desired.
    0.25 cup mayonnaise, 2 tablespoons lime juice (from about 1 lime), 2 tablespoons chopped fresh cilantro
  6. Add the cooked rice to the skillet with the chicken and corn. Pour the street corn sauce over the mixture. Gently toss everything together until well combined and the chicken and rice are coated in the creamy sauce.
    1 cup long-grain white rice, uncooked, 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces, 1 (15 ounce) can corn, drained, or 2 cups frozen corn, 0.25 cup mayonnaise, 2 tablespoons lime juice (from about 1 lime), 2 tablespoons chopped fresh cilantro
  7. Serve the Street Corn Chicken Rice immediately. Top generously with the crumbled cotija cheese, remaining fresh cilantro, and any of your favorite optional toppings like sliced jalapeños, a squeeze of fresh lime, or a dash of cayenne pepper.
    2 tablespoons crumbled cotija cheese (or feta cheese as a substitute), 2 tablespoons chopped fresh cilantro, Optional toppings: sliced jalapeños, extra cilantro, lime wedges, a sprinkle of cayenne pepper

Notes

Ensure chicken is cooked through. If reheating, add a splash of broth or water if dry.