Flavor-Packed Street Corn Chicken Rice

 

If you're craving a meal that bursts with bold flavors, this Street Corn Chicken Rice is the perfect dish to try! Inspired by Mexican street corn (Elote), this recipe takes tender, spiced chicken and combines it with creamy, zesty, and slightly smoky corn-infused rice. The result? A dish that's rich, satisfying, and packed with layers of texture and taste.

Whether you're looking for a quick weeknight dinner or a crowd-pleasing meal, this recipe delivers big on flavor with minimal effort. Topped with crumbled cotija cheese, fresh cilantro, and a squeeze of lime, every bite is an irresistible mix of creamy, spicy, and tangy goodness. Plus, it's easy to customize—add extra jalapeños for heat or swap out the protein for a vegetarian twist.

Get ready to bring the vibrant flavors of street food to your dinner table with this delicious one-pan meal!

Ingredients

For the Chicken:

2 boneless, skinless chicken breasts (cubed)

1 tsp chili powder

½ tsp cumin

½ tsp smoked paprika

½ tsp garlic powder

Salt & pepper to taste

1 tbsp olive oil

For the Rice:

1 cup cooked jasmine rice (or any preferred rice)

1 tbsp butter

1 cup corn kernels (grilled or canned)

¼ cup mayonnaise

¼ cup sour cream

½ tsp chili powder

Juice of 1 lime

¼ cup crumbled cotija or feta cheese

2 tbsp chopped cilantro

1 small jalapeño (diced, optional for spice)

Instructions

Cook the Chicken:

Heat olive oil in a pan over medium heat.

Toss chicken with chili powder, cumin, paprika, garlic powder, salt, and pepper.

Sauté for 6-7 minutes until golden and cooked through. Set aside.

Prepare the Corn Mixture:

In a bowl, mix corn, mayonnaise, sour cream, lime juice, chili powder, and half the cotija cheese.

Assemble the Dish:

In the same pan, melt butter and toss in the cooked rice. Mix well.

Stir in the seasoned corn mixture until combined.

Top with cooked chicken, remaining cheese, cilantro, and jalapeños.

Serve & Enjoy:

Garnish with extra lime wedges and a sprinkle of chili powder.

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