Description
A vibrant fusion of Mexican street corn flavors with tender chicken and hearty rice, perfect for quick weeknight dinners.
Ingredients
Scale
- 1 lb chicken breast or thighs
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- 1 tbsp olive oil
- 1½ cups corn (fresh, frozen, or canned)
- 2 tbsp mayonnaise
- 2 tbsp sour cream or Greek yogurt
- ¼ cup cotija cheese or feta
- ½ tsp chili powder
- Juice of ½ lime
- 1 tbsp chopped cilantro
- 2 cups cooked rice
- Optional toppings: avocado, jalapeños, green onions, hot sauce
Instructions
- Rub the chicken with chili powder, paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Add the chicken and cook until it reaches an internal temperature of 165°F (about 6-7 minutes per side).
- While the chicken cooks, heat the corn in another pan for a few minutes.
- In a bowl, combine corn with mayonnaise, sour cream, cotija cheese, lime juice, cilantro, and additional chili powder. Mix well.
- In serving bowls, layer the cooked rice, top with sliced chicken, and spoon over the corn mixture.
- If desired, finish with avocado, jalapeños, green onions, or hot sauce.
Notes
For freezing, ensure the chicken and corn mixture cool before transferring to freezer-safe bags or containers. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 70mg
Keywords: chicken, rice bowls, street corn, Mexican, quick dinner