Description
A vibrant and flavorful Mexican-inspired dish combining tender chicken, fluffy rice, and the distinct taste of street corn, perfect for a quick and satisfying meal.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 pound boneless, skinless chicken breast, cubed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Zest and juice of 1 lime
- 1/4 cup crumbled feta cheese or cotija cheese
- 1/4 cup mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon chopped cilantro (for garnish)
- Lime wedges (for serving)
- Optional toppings: diced avocado, sliced jalapeños, and diced red onion
Instructions
- Cook the rice according to package instructions if not already cooked. Set aside.
- Heat olive oil in a large skillet over medium heat. Add cubed chicken seasoned with chili powder, cumin, garlic powder, salt, and pepper. Cook until browned and cooked through, about 6-8 minutes.
- Add corn kernels to the skillet with the chicken and cook for 2-3 minutes until heated through.
- Stir in lime juice and zest into the chicken and corn mixture. Remove from heat.
- In a small bowl, whisk together mayonnaise, sour cream, and a pinch of salt for the sauce.
- Assemble bowls by layering cooked rice, then the chicken and corn mixture.
- Drizzle the sauce over the top and sprinkle with crumbled cheese and chopped cilantro.
- Serve with lime wedges on the side.
Notes
- For best flavor, use fresh corn and high-quality chicken.
- Adjust spice levels with chili powder or hot sauce.
- Double the sauce recipe if you prefer more sauce.
- Leftover rotisserie chicken can be used.
- This dish is suitable for meal prep.
- Substitute corn with peas, diced bell peppers, or mixed frozen vegetables if needed.
- The sauce can be prepared up to a week in advance.
- Substitute feta or cotija cheese with shredded cheddar or pepper jack if unavailable.
- Variations include grilled chicken, vegetarian options with black beans or grilled vegetables, spicy elote style with chipotle peppers, or using quinoa instead of rice.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- The chicken and corn mixture can be frozen separately for up to 3 months.
- Prep Time: 15-20 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 600 kcal
- Sugar: Not specified
- Sodium: Not specified
- Fat: 20g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: 35g
- Cholesterol: Not specified