Why make this recipe
Street Corn Chicken Rice is a delicious dish that brings together flavors of grilled chicken, savory rice, and sweet corn in a vibrant and filling meal. This recipe is perfect for those who want a comforting yet exciting dish that is easy to prepare. It also works well for meal prep, ensuring you have satisfying leftovers for busy days.
How to make Street Corn Chicken Rice
Making Street Corn Chicken Rice is simple and straightforward. Follow these steps to create this tasty meal that everyone will enjoy.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (optional)
- 1 tsp chili powder
- Salt & black pepper, to taste
- Juice of 2 limes
- 4 cups jasmine or basmati rice
- 8 cups chicken or vegetable broth
- 1 tbsp butter or olive oil
- 1 tsp salt
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 tbsp butter
- 1 tsp chili powder (for corn)
- 1 tsp cumin
- Juice of 1 lime (for corn)
- ½ cup crumbled feta or cotija cheese
- ¼ cup fresh cilantro, chopped
- ½ cup mayonnaise or Greek yogurt
- Juice of 1 lime (for sauce)
- ½ tsp chili powder (for sauce)
- 1 cup diced avocado
- ½ cup diced red onion
- 1 cup cherry tomatoes, halved
- Lime wedges, for serving
Directions
- Start by marinating the chicken. Combine olive oil, smoked paprika, garlic powder, onion powder, cayenne, chili powder, salt, and lime juice in a bowl. Add chicken and let it marinate for at least 30 minutes.
- Cook the chicken on a grill or skillet over medium-high heat for 6-7 minutes per side until it reaches an internal temperature of 165°F. Let it rest for a few minutes and then slice it.
- In a saucepan, bring chicken or vegetable broth to a boil. Add rice, butter, and salt. Cover and reduce heat to low. Let the rice simmer for 15-18 minutes or until all the liquid is absorbed.
- In a skillet, sauté corn with butter, chili powder, cumin, and lime juice for 3-4 minutes. Stir in feta and cilantro.
- For the creamy sauce, mix mayonnaise (or yogurt), lime juice, and chili powder in a bowl until you have a smooth consistency.
- To assemble, layer the cooked rice, sliced chicken, street corn, diced avocado, red onion, and cherry tomatoes in bowls. Drizzle with the creamy sauce and serve with lime wedges.
How to serve Street Corn Chicken Rice
This dish is best served warm. You can arrange everything in a large serving bowl for family-style dining or serve individual portions. A lime wedge is a great addition for an extra tangy flavor. Feel free to customize the toppings, such as adding extra herbs or spices to suit your taste.
How to store Street Corn Chicken Rice
If you have leftovers, store them in an airtight container in the refrigerator. The dish will stay fresh for up to 4 days. To reheat, simply use the microwave or stovetop until heated through. If the rice seems dry after refrigeration, adding a little broth or water during reheating can help restore moisture.
Tips to make Street Corn Chicken Rice
- Make sure to marinate the chicken for at least 30 minutes to enhance the flavor.
- You can use leftover grilled chicken to speed up the cooking process.
- Try adding some chopped bell peppers or jalapeños for an extra kick.
- For a vegetarian version, substitute chicken with grilled or roasted vegetables and use vegetable broth.
Variation
For a unique twist, consider using different grains like quinoa or brown rice. You can also make a spicy version by adding more cayenne pepper or sriracha to the creamy sauce. Switching out the cheese for a vegan alternative also creates a delicious plant-based option.
FAQs
Can I use frozen corn for this recipe?
Yes, frozen corn works perfectly in this dish and is convenient since it’s already cooked.What can I substitute for feta cheese?
Cotija cheese is an excellent substitute, but you can also use shredded cheese for a different flavor.Is this dish gluten-free?
Yes, as long as you use gluten-free broth and check the ingredients on your mayonnaise or yogurt, this dish can be gluten-free.
Conclusion
Street Corn Chicken Rice is a flavorful and colorful dish that makes for a fantastic meal. With its easy preparation and delicious ingredients, you can enjoy a taste of street food at home. For more great ideas, check out these recipes: Street Corn Chicken Rice Bowls – The Skinnyish Dish and Mexican Street Corn Chicken Rice Bowl Recipe – Jar Of Lemons. Enjoy your cooking!
Print
Street Corn Chicken Rice
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious dish that brings together flavors of grilled chicken, savory rice, and sweet corn in a vibrant and filling meal.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (optional)
- 1 tsp chili powder
- Salt & black pepper, to taste
- Juice of 2 limes
- 4 cups jasmine or basmati rice
- 8 cups chicken or vegetable broth
- 1 tbsp butter or olive oil
- 1 tsp salt
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 tbsp butter
- 1 tsp chili powder (for corn)
- 1 tsp cumin
- Juice of 1 lime (for corn)
- ½ cup crumbled feta or cotija cheese
- ¼ cup fresh cilantro, chopped
- ½ cup mayonnaise or Greek yogurt
- Juice of 1 lime (for sauce)
- ½ tsp chili powder (for sauce)
- 1 cup diced avocado
- ½ cup diced red onion
- 1 cup cherry tomatoes, halved
- Lime wedges, for serving
Instructions
- Start by marinating the chicken. Combine olive oil, smoked paprika, garlic powder, onion powder, cayenne, chili powder, salt, and lime juice in a bowl. Add chicken and let it marinate for at least 30 minutes.
- Cook the chicken on a grill or skillet over medium-high heat for 6-7 minutes per side until it reaches an internal temperature of 165°F. Let it rest for a few minutes and then slice it.
- In a saucepan, bring chicken or vegetable broth to a boil. Add rice, butter, and salt. Cover and reduce heat to low. Let the rice simmer for 15-18 minutes or until all the liquid is absorbed.
- In a skillet, sauté corn with butter, chili powder, cumin, and lime juice for 3-4 minutes. Stir in feta and cilantro.
- For the creamy sauce, mix mayonnaise (or yogurt), lime juice, and chili powder in a bowl until you have a smooth consistency.
- To assemble, layer the cooked rice, sliced chicken, street corn, diced avocado, red onion, and cherry tomatoes in bowls. Drizzle with the creamy sauce and serve with lime wedges.
Notes
Make sure to marinate the chicken for at least 30 minutes to enhance the flavor. You can use leftover grilled chicken to speed up the cooking process.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 39g
- Cholesterol: 90mg
Written by Anna
Anna is a professional recipe developer and food writer at Al3abFun. With over 8 years of experience in recipe development and food styling, she specializes in creating approachable, tested recipes that bring families together around the dinner table. Anna holds a culinary arts certification and has been featured in various food publications. Every recipe on Al3abFun is triple-tested in her home kitchen to ensure perfect results every time.
