Description
A vibrant and flavorful fusion dish combining creamy textures with bold Mexican street corn flavors, perfect for any occasion.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, trimmed and cut into 1-inch pieces
- 2 tbsp olive oil (for chicken marinade)
- 1 lime, juiced (for chicken marinade)
- 1 tsp chili powder (for chicken marinade)
- 1 tsp ground cumin (for chicken marinade)
- 1/2 tsp smoked paprika (for chicken marinade)
- 1/2 tsp garlic powder (for chicken marinade)
- 1/4 tsp cayenne pepper (optional, for chicken marinade)
- 1/2 tsp salt (for chicken marinade)
- 1/4 tsp black pepper (for chicken marinade)
- 1.5 cups long-grain white rice
- 2.5 cups water or low-sodium chicken broth
- 1/2 tsp salt (for rice)
- 1 tbsp unsalted butter (optional, for rice)
- 1/4 cup fresh cilantro, chopped (for rice)
- 1 lime, cut into wedges (for serving)
- 4 cups fresh or frozen corn kernels
- 1 tbsp olive oil (for street corn)
- 1/4 cup red onion, finely diced
- 1 clove garlic, minced (for street corn)
- 1/2 jalapeño, deseeded and minced (optional)
- 1/2 tsp chili powder (for street corn)
- 1/4 tsp ground cumin (for street corn)
- 1/4 cup fresh cilantro, chopped (for street corn)
- 1/4 cup Cotija cheese, crumbled (or feta/Parmesan as substitute)
- 1 lime, juiced (for street corn)
- Salt and black pepper to taste (for street corn)
- 1/2 cup sour cream or plain Greek yogurt
- 2 tbsp mayonnaise (or vegan mayo for dairy-free)
- 1 lime, juiced (for crema)
- 1 tbsp milk or water (for thinning, if needed)
- 1/4 tsp garlic powder (for crema)
- Pinch of salt (for crema)
- Pinch of black pepper (for crema)
- Optional: 1/4 tsp hot sauce (for crema)
- Extra fresh cilantro, chopped (for garnish)
- Extra Cotija cheese, crumbled (or feta/Parmesan, for garnish)
- Avocado, sliced or diced (optional, highly recommended!)
- Radishes, thinly sliced (optional, for crunch)
- Hot sauce, for drizzling (optional)
Instructions
- Cut chicken into 1-inch pieces. In a bowl, whisk together 2 tbsp olive oil, 1 lime juiced, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper (optional), 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken, coat thoroughly. Marinate in the refrigerator for at least 30 mins (up to 2 hrs for max flavor, 8-12 hours maximum).
- Heat a large skillet over medium-high heat. Add marinated chicken in batches (do not overcrowd) and cook for 3-4 minutes per side until golden brown and cooked through (165°F/74°C). Remove chicken and set aside, allowing it to rest to keep juices locked in.
- Rinse 1.5 cups long-grain white rice under cold water until clear. In a medium saucepan with a tight-fitting lid, combine rinsed rice, 2.5 cups water or chicken broth, and 1/2 tsp salt. Bring to a boil. Reduce heat to low, add optional 1 tbsp butter. Cover tightly and simmer undisturbed for 15-18 minutes. Remove from heat and let rest, still covered, for 10 minutes. Lift lid, add 1/4 cup chopped cilantro, and fluff gently with a fork.
- Using the same skillet from the chicken, heat 1 tbsp olive oil over medium-high. Add 4 cups corn kernels (fresh or frozen) and cook, stirring occasionally, for 5-7 minutes until charred and golden-brown. Reduce heat to medium. Add 1/4 cup diced red onion, 1 minced garlic clove, and optional 1/2 minced jalapeño. Sauté for 2-3 minutes. Stir in 1/2 tsp chili powder and 1/4 tsp ground cumin; cook for 1 minute. Remove from heat. Stir in 1/4 cup fresh chopped cilantro, 1/4 cup crumbled Cotija cheese (or feta/Parmesan), and 1 lime juiced. Season with salt and pepper to taste.
- In a small bowl, combine 1/2 cup sour cream (or Greek yogurt), 2 tbsp mayonnaise (or vegan mayo), 1 lime juiced, 1/4 tsp garlic powder, pinch of salt, pinch of black pepper, and optional 1/4 tsp hot sauce. Whisk until smooth. If too thick, add milk or water 1 tbsp at a time until desired drizzling consistency. Taste and adjust seasonings.
- Ladle fluffy cilantro-lime rice into serving bowls. Arrange generous servings of zesty chicken and street corn over the rice. Drizzle generously with tangy lime crema. Garnish with extra chopped cilantro, crumbled Cotija cheese (or feta/Parmesan), lime wedges, and optional sliced avocado, radishes, or hot sauce. Serve immediately.
Notes
This dish is customizable; feel free to tweak the ingredients based on your preferences by adding more veggies or adjusting the spice level.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg