Street Corn Chicken Rice: 5 Reasons to Love This Dish

This recipe features tender chicken with creamy Mexican-style street corn and cilantro lime rice, perfect for quick dinners or meal prep.

Scale

1.5 lbs boneless skinless chicken breast, thighs, or tenderloins (cut into bite size pieces)
1 tsp smoked paprika
2 tsp garlic powder
1 tsp chili powder
1 tsp kosher salt
1 tsp oregano
1 tbsp olive oil
Juice of one lime
3 cups sweet corn (frozen or fresh)
2 tbsp light sour cream
1/4 cup light mayo
3 tbsp cotija cheese (or finely grated parmesan or queso fresco)
1 tsp chili powder (or tajin)
Juice of half of a lime
Salt and pepper to taste
Hot sauce to taste
1 cup jasmine rice (uncooked)
1/2 tsp kosher salt
1 1/4 cup water
1/4 cup minced cilantro (optional)
Juice of one lime
Lettuce
Pico de gallo
Onions
Jalapeno
Diced avocado
Tortilla chips

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In a bowl, combine chicken with smoked paprika, garlic powder, chili powder, kosher salt, and oregano. Add olive oil and lime juice, then toss until chicken is well coated.
Heat a skillet over medium-high heat and cook chicken for 6-8 minutes per side until fully cooked and browned. Remove from heat and set aside.
Rinse jasmine rice under cold water until clear. In a pot, combine rice, water, and kosher salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Fluff with a fork and stir in cilantro and lime juice.
In the same skillet or a separate pan, cook sweet corn over medium heat until tender and slightly charred, about 5-7 minutes. Remove from heat and stir in light sour cream, light mayo, cotija cheese, chili powder (or tajin), lime juice, salt, pepper, and hot sauce to taste.
Divide cilantro lime rice among bowls, top with chicken and creamy street corn. Add desired toppings like lettuce, pico de gallo, onions, jalapeno, diced avocado, and tortilla chips.