Ingredients
For the Chicken Marinade:
- 1 pound chicken breast, cut into 1-inch cubes
- 1 ½ tablespoons olive oil or avocado oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Juice of ½ lime or lemon
Street Corn Mixture:
- 2 cups corn kernels, fresh or frozen and thawed
- 2 tablespoons mayonnaise, light
- 2 tablespoons sour cream, light or fat-free
- 1 clove garlic, minced
- ¼ teaspoon chili powder
- Juice of ½ lime
- Kosher salt to taste
- ½ cup crumbled cotija cheese or crumbled feta cheese
- Chopped fresh cilantro or green onion, optional
Rice Base:
- 1 ½ cups long-grain white rice, jasmine rice or brown rice works
- 3 cups water or chicken broth
- ½ teaspoon salt
Instructions
- Marinate the Chicken: In a bowl, combine the chicken cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, kosher salt, and lime juice. Mix well to coat the chicken evenly. Let the chicken marinate while you prepare the rice and other ingredients for about 10–15 minutes.
- Cook the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. In a pot, bring the rice, water (or chicken broth), and salt to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for an additional 5 minutes. Fluff the rice with a fork.
- Cook Chicken & Corn Mixture: Heat a large skillet over medium-high heat and add a drizzle of oil if needed. Add the marinated chicken to the skillet and cook for 5 to 7 minutes, turning occasionally until the chicken is lightly browned and mostly cooked through. Add the corn kernels to the pan and stir frequently, allowing the corn to char slightly while the chicken finishes cooking for about 4 more minutes.
- Mix in Street Corn Flavors: Reduce heat to medium, then stir in the mayonnaise, sour cream, minced garlic, and chili powder directly into the skillet. Toss to coat the chicken and corn evenly. Add a splash of broth or filtered water if the mixture seems dry. Simmer for a couple of minutes to meld the flavors together. Squeeze in the lime juice and season with kosher salt to taste. Remove from heat and stir in the crumbled cotija cheese and chopped fresh cilantro or green onion if using.
- Assemble the Bowls: Divide the cooked rice evenly among 4 bowls. Top each bowl with a generous scoop of the creamy street corn chicken mixture. Garnish with lime wedges and additional fresh cilantro if desired. Serve immediately.
Notes
- For extra flavor, you can marinate the chicken longer, up to 1 hour in the refrigerator.
- If using frozen corn, ensure it is fully thawed and patted dry to avoid excess moisture.
- Chicken thighs can be substituted for chicken breasts if preferred; adjust cooking time accordingly.
- Add a pinch of cayenne pepper in the marinade for more heat.
- Use brown rice for a whole grain option; increase cooking time to about 40 minutes with 3 ½ cups of liquid.
- Cotija cheese can be replaced with feta for a similar salty tang.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a dairy-free version, substitute the sour cream and mayo with dairy-free alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
