Oh, you guys, let me tell you about this Street Corn Chicken Rice! My absolute obsession lately. You know how much I adore those vibrant, tangy, creamy flavors of Mexican street corn? Well, I somehow managed to bottle that magic into this incredibly easy, one-pan chicken and rice dish. Seriously, it’s like a party in your mouth but also the ultimate comfort food. I’ve been making it non-stop for weeknight dinners because, wow, minimal cleanup and maximum flavor? Yes, please! I first whipped this up after a trip to a local festival, and honestly, it might be even better than the original Elote I had!
Why You’ll Love This Street Corn Chicken Rice
Seriously, what’s not to adore about this dish? Here’s the lowdown:
- Super Easy Prep: It’s pretty much a dump-and-cook situation in one single skillet. Less mess, more yum!
- Flavor Explosion: That combo of savory chicken and rice with the zesty, creamy corn topping? Unbeatable!
- Quick Weeknight Winner: Dinner on the table in under an hour, perfect for those crazy evenings.
- So Versatile: Great as is, but you can totally switch up the toppings or even add extra veggies.
Ingredients for Street Corn Chicken Rice
Alright, let’s get down to the good stuff! Here’s what you’ll need to whip up this amazing dish. Don’t worry, nothing too fancy, just simple things that come together like magic.
For the Chicken and Rice
- 1 tablespoon Olive oil: Just a little base to get things going.
- 1 pound Boneless, skinless chicken thighs, cut into 1-inch pieces: Thighs are my go-to here because they stay so juicy, but chicken breast works too!
- 1 medium Onion, chopped: Yellow or white onion is perfect.
- 2 cloves Garlic, minced: Because, well, garlic!
- 1.5 cups Uncooked White rice: Long-grain white rice is best for this.
- 2.5 cups Chicken broth: Gives the rice that savory base.
- 1 teaspoon Chili powder: Adds a gentle kick.
- 1/2 teaspoon Cumin: For that earthy, smoky vibe.
- 1/4 teaspoon Smoked paprika: A little secret weapon for depth.
- Salt, to taste: Essential to bring out all those flavors.
- Black pepper, to taste: Freshly ground, if you have it!
For the Street Corn Topping
- 1.5 cups Corn, frozen or fresh: I usually grab a bag of frozen corn – so easy!
- 1/4 cup Mayonnaise: This is what makes it wonderfully creamy.
- 2 tablespoons Cotija cheese, crumbled: If you can’t find cotija, feta is a decent substitute, but cotija is the real deal!
- Juice of 1 lime: That bright, zesty finish is key!
- 2 tablespoons Cilantro, chopped, for garnish: Adds a burst of freshness right at the end.
How to Make Street Corn Chicken Rice: Step-by-Step
Okay, let’s get this yummy dinner on the table! It’s honestly so straightforward, you’ll be amazed. We’re basically doing all the magic in one big skillet, which saves so much cleanup, trust me!
Searing the Chicken and Aromatics
First things first! Grab your favorite big skillet – you know, the one you love for all your one-pan wonders. Pop in that tablespoon of olive oil and let it heat up over medium-high heat until it’s shimmering a bit. Now, toss in your cut-up chicken thighs. Don’t overcrowd the pan; work in batches if you need to! You want them to get a nice golden-brown sear on all sides. This step is key for flavor! Once the chicken looks good, scoop it out onto a plate for a sec. Drop in your chopped onion and let it get all soft and sweet, about 5 minutes. Then, add your minced garlic and cook for just another minute until it smells amazing. Careful not to burn that garlicky goodness!
Cooking the Rice and Spices
Now, back in with the browned chicken! Add your uncooked rice right into the skillet with the chicken, onions, and garlic. Give it all a good stir for a minute or two. You want to toast those little rice grains a bit – it makes them taste so much better and helps them stay fluffy. It’s like giving them a little wake-up call! Next, sprinkle in your chili powder, cumin, and smoked paprika. Stir it all around so those beautiful spices coat everything. This is where that amazing street corn flavor really starts building!
Simmering to Perfection
Pour in your chicken broth and give everything one final good stir to make sure nothing’s stuck to the bottom. Bring this whole glorious mix up to a boil. Once it’s bubbling away, turn the heat all the way down to low, put that lid on tight, and just let it do its thing. You’ll want to let it simmer for about 15-20 minutes. The goal is for all that rice to soak up the liquid and get perfectly tender. Resist the urge to peek too often – just let the steam work its magic!
Preparing the Street Corn Topping
While your chicken and rice are busy simmering away, let’s whip up that irresistible street corn topping. It’s ridiculously easy! Just grab a small bowl and toss in your corn (frozen is totally fine here!), that creamy mayonnaise, crumbled cotija cheese, and the juice from your lime. Give it all a good mix until it’s well combined. It’ll be bright, creamy, and tangy – the perfect contrast to the savory rice.
Serving Your Street Corn Chicken Rice
Once the rice is cooked and all the liquid is absorbed (give it a little taste test to be sure!), fluff it up with a fork. Then, it’s time for the grand finale! Serve up generous portions of your Street Corn Chicken Rice. Top it all off with spoonfuls of that zesty street corn mixture we just made. Sprinkle on some fresh, chopped cilantro for a pop of green and even more freshness. Doesn’t that look incredible? Dig in!
Tips for the Best Street Corn Chicken Rice
Okay, so you’ve got the recipe, but here are a few little secrets to make your Street Corn Chicken Rice absolutely sing. Trust me, these little tweaks make a HUGE difference!
- Quality Ingredients Matter: Seriously, use good chicken broth! It makes such a difference in the rice. And if you can get fresh corn, go for it, but frozen works like a charm too. For the cotija, if you can find the real deal, it’s worth it for that salty, crumbly goodness.
- Don’t Skip the Sear: That golden-brown on the chicken? That’s pure flavor! Make sure your pan is hot enough before adding the chicken, and don’t move it around too much. Let it develop that crust!
- Rice Rinsing Debate: Some people swear by rinsing their rice, others don’t. For this dish, I usually skip the rinse for white rice because a little starch helps give it that nice texture when it absorbs the broth. But if you prefer rinsed rice, go for it!
- Taste and Adjust: Toward the end of cooking, give that rice a taste. Is it tender enough? Does it need a pinch more salt or pepper? You’re the chef! Same with the corn topping – want more lime? More mayo? Go for it!
- Spice Level Control: If you like it spicier, don’t be afraid to add a pinch more chili powder or even a tiny dash of cayenne pepper to the rice mixture.
Ingredient Notes and Substitutions
Let’s chat about some of these ingredients for our Street Corn Chicken Rice! Some things are pretty straightforward, but a couple might need a little clarification or a friendly swap option.
Chicken Choice
I just adore using chicken thighs here because they’re so forgiving and stay super moist, even with all the cooking. But hey, if chicken breast is more your jam, go for it! Just keep an eye on it, as breast meat can dry out a bit faster. You might want to cut it into slightly smaller pieces if you do use breast meat to ensure it cooks through perfectly with the rice.
Cotija Cheese Alternatives
Cotija cheese is truly special with its salty, crumbly texture that just melts into the corn topping. But if you’re scratching your head at the grocery store trying to find it, don’t stress! A good quality feta cheese is a really close second. It’s going to give you that salty kick and crumbly goodness. Just crumble it up the same way!
Corn Varieties
For the street corn topping, you’ve got options! Frozen corn is fantastic because it’s already out of the cob and cooks up beautifully. Fresh corn, cut right off the cob, is also amazing if it’s in season. You could even char fresh kernels on a grill pan or under the broiler for an extra smoky flavor before mixing them in!
Frequently Asked Questions about Street Corn Chicken Rice
Got questions about this amazing Street Corn Chicken Rice? I’ve got answers!
Can I use chicken breast instead of thighs?
You absolutely can! Chicken breast cooks a little faster and is leaner. Just keep an eye on it so it doesn’t dry out. You might want to cut it into slightly smaller pieces than the thighs.
How spicy is this Street Corn Chicken Rice?
It’s got a nice, mild warmth from the chili powder which is totally manageable! If you like it spicier, just add a bit more chili powder or even a pinch of cayenne to the rice mixture. Easy peasy!
Can I make this recipe ahead of time?
You can totally prep the corn topping ahead and store it in the fridge. The chicken and rice itself is best made fresh, but leftovers reheat pretty well! Just add a splash of water or broth when you warm it up.
What other toppings can I add?
Oh, get creative! Sliced avocado or a dollop of sour cream is amazing. Pickled red onions add a lovely tang, or even a sprinkle of your favorite hot sauce if you’re feeling daring!
Nutritional Information
While every dish is a bit different depending on exactly what you use, this Street Corn Chicken Rice recipe is pretty balanced. You can expect roughly around 450-550 calories per serving, with a good amount of protein from the chicken, healthy fats, and satisfying carbs from the rice. Remember, these are just estimates, folks!
Share Your Street Corn Chicken Rice Creation!
Loved making this easy Street Corn Chicken Rice? I’d absolutely love to see yours! Snap a pic and share it with me on social media, or drop a comment below and tell me how you liked it. Don’t forget to give it a star rating – it really helps out!
Street Corn Chicken Rice
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides.
- Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
- Add the uncooked rice to the skillet and stir to coat with the chicken and onion mixture. Cook for 1-2 minutes, stirring constantly.
- Pour in the chicken broth. Add chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and liquid is absorbed.
- While the rice is cooking, prepare the street corn topping. In a small bowl, combine corn, mayonnaise, cotija cheese, and lime juice. Stir to combine.
- Once the rice is cooked, fluff it with a fork. Serve the chicken and rice topped with the street corn mixture and fresh cilantro.