Description
A delicious blend of smoky chicken, charred corn, and creamy sauce over fluffy rice, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 3 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup crumbled Cotija cheese (or feta)
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced (optional)
- Salt and pepper, to taste
- 1/2 cup mayonnaise (for creamy sauce)
- 1/4 cup sour cream (for creamy sauce)
- 2 tablespoons lime juice (for creamy sauce)
- 1 teaspoon Tajín seasoning (or chili powder, for creamy sauce)
- 1 teaspoon garlic powder (for creamy sauce)
- Salt, to taste (for creamy sauce)
- 3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
- Sliced avocado (optional)
- Fresh cilantro
- Lime wedges
- Additional Cotija cheese
- Tortilla chips (optional)
Instructions
- Cook the rice according to package directions. For cilantro-lime rice, stir in 2–3 tablespoons chopped cilantro and 1 tablespoon lime juice after cooking. Keep warm.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín (or chili powder), garlic powder, and a pinch of salt. Refrigerate until ready to serve.
- Pat the chicken dry. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Rub seasoning evenly over both sides of the chicken.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the chicken. Cook 6–8 minutes per side until the internal temperature reaches 165°F (74°C). Remove to a plate and rest for 5 minutes, then slice or dice.
- In the same skillet, heat 1 tablespoon olive oil over high heat. Add corn kernels and cook 5–8 minutes, stirring occasionally, until bits are charred and golden. Remove from heat and let cool slightly.
- In a bowl, combine the charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, cilantro, red onion, and jalapeño (if using). Mix gently and season with salt and pepper to taste.
- Divide rice among 4 bowls. Top each with sliced chicken and a scoop of the street corn mixture. Add sliced avocado, extra cilantro, and Cotija cheese. Drizzle with the creamy sauce and serve with lime wedges.
Notes
Use Greek yogurt for lighter options; substitute chicken with tofu for a vegan version.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Searing and Charring
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 980
- Sugar: 10g
- Sodium: 850mg
- Fat: 55g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 5g
- Protein: 61g
- Cholesterol: 93mg