Description
A delicious mashup of Mexican street corn flavors with seared chicken and fluffy rice, perfect for weeknight dinners.
Ingredients
- 1 lb chicken breasts or thighs, thinly sliced
- 2 cups cooked fluffy white rice (jasmine or long-grain)
- 2 cups sweet corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/3 cup crumbled cotija cheese (or feta/queso fresco)
- 1 lime, juiced (plus wedges to serve)
- 1 tsp chili powder
- 1 clove garlic, minced
- 2 tbsp chopped cilantro, plus extra for garnish
- 1 tbsp olive oil or vegetable oil for cooking chicken
- Salt and freshly ground black pepper, to taste
- Optional: a pinch of cayenne, sliced jalapeños, hot sauce
Instructions
- Pat chicken slices dry and season with salt, pepper, and chili powder.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden, about 4–6 minutes per side. Remove and let rest for 5 minutes before slicing.
- While the chicken rests, whisk together mayonnaise, cotija, lime juice, minced garlic, and a pinch of extra chili powder.
- In the same skillet, add corn and cook for 4–5 minutes until charred, seasoning with salt and lime if desired.
- Divide rice between bowls, top with sliced chicken, charred corn, and drizzle with sauce. Garnish with cilantro, cotija, and lime wedges. Serve warm.
Notes
Use Greek yogurt instead of mayo for a tangier sauce. Ensure corn is dry before charring for better browning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican