There’s something magical about the combination of sweet corn, succulent chicken, and fluffy rice that can transport you to your favorite food truck or summer fair. The first bite of street corn chicken rice is a symphony of flavors, from the charred edges of grilled corn to the tender juiciness of perfectly cooked chicken. grilled zucchini salad zucchini corn chowder It’s like a fiesta in your mouth, where every forkful invites you to dance on your taste buds.

I remember the first time I made this dish. My family was gathered for a weekend barbecue, and I wanted to impress them with something that screamed summer vibes. As I served up my street corn chicken rice, their eyes widened with delight, and soon enough, they were asking for seconds. pesto chicken with corn This dish is perfect for gatherings or any time you want to bring a little sunshine into your life.

I once served this dish at a potluck, and let’s just say my friends are still talking about it—who knew street corn could create such a buzz?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless Skinless Chicken Breasts: About 3-4 breasts should do; adjust based on how hungry everyone is.
• Fresh Corn: Use sweet corn on the cob for that authentic street food flavor.
• Jasmine Rice: This fragrant rice pairs beautifully with the other ingredients—fluffier is better.
• Lime Juice: Freshly squeezed lime juice brightens up the dish and adds zing.
• Cilantro: Fresh cilantro adds that fresh herbaceous touch—don’t skip it unless you’re one of those people who think it tastes like soap!
• Spices (Chili Powder, Cumin): These spices add warmth and depth—your taste buds will thank you.
• Butter: A dollop of butter elevates everything with rich creaminess—a must-have!

For the Sauce:

• Sour Cream: Use full-fat sour cream for a creamy topping that balances the spices perfectly.
• Hot Sauce: Add as much heat as you dare! It livens up the whole dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Start by prepping all your ingredients; it’s like gathering your troops before battle!

Cook the Rice: In a medium saucepan, combine jasmine rice and water in a 1:1 ratio. Bring to a boil over medium heat before reducing to low. Cover and let simmer until tender—about 15 minutes.

Grill the Corn: While your rice cooks, preheat your grill or grill pan over medium-high heat. Grill corn until charred on all sides—about 10 minutes. You’ll know it’s done when your kitchen smells like summer! For more inspiration, check out this garlic parmesan potatoes recipe.

Sauté the Chicken: In a large skillet over medium heat, melt butter. Season chicken breasts with chili powder and cumin, then sauté until golden brown and cooked through—roughly 6-7 minutes per side.

Add Flavor: Once cooked, remove chicken from skillet and let rest. In the same skillet (bonus flavor!), toss in grilled corn kernels and lime juice; stir well to coat everything in zesty goodness.

Combine Everything: Fluff up your rice with a fork before folding in chopped cilantro and seasoned corn mixture. cilantro lime chicken bowls Slice chicken into strips and lay them atop this colorful bed of deliciousness.

Create Your Sauce: In a small bowl, mix sour cream with hot sauce until combined. Adjust according to how spicy you like things! Drizzle over your plated street corn chicken rice for that extra flair.

Enjoy every bite while soaking in compliments—you’ve earned them!

Tips

Use fresh corn for a sweet, crunchy texture. Fresh corn elevates the flavor, making it irresistible. I learned this after using frozen corn once and my taste buds filed a formal complaint.

Don’t skip on the spices! A good seasoning blend creates layers of flavor. I once made the mistake of being too conservative with spices, and my dish turned into a bland tale.

Serve with lime wedges for a zesty kick; the citrus enhances all flavors. I discovered this little secret at a food truck, and it changed my entire approach to street corn.

Perfecting the Cooking Process

Start by grilling or roasting the chicken first to lock in juices, then prepare the rice while waiting. This way, everything will be ready simultaneously and piping hot!

Add Your Touch

Feel free to swap chicken for shrimp or tofu for a twist. You can also add your favorite veggies like bell peppers or zucchini to enhance the dish’s nutrition and color.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat until warmed through, adding a splash of water if needed to prevent drying out.

I remember the first time I made street corn chicken rice; my friends devoured it so fast that I barely got a second helping. Their glowing compliments inspired me to perfect this recipe! For more inspiration, check out this easy chicken fajitas recipe recipe.

FAQ

What can I substitute for chicken in street corn chicken rice?

You can use shrimp or tofu for a delightful alternative that retains great flavor.

Can I make street corn chicken rice ahead of time?

Absolutely! Prepare everything in advance and reheat when ready to serve.

How do I store leftovers from this recipe?

Keep leftovers in an airtight container in the refrigerator for up to three days.

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Street Corn Chicken Rice

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• Author: Mery Mack
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Street Corn Chicken Rice is a vibrant dish that captures the essence of summer with its delightful combination of sweet corn, juicy chicken, and fluffy jasmine rice. This easy-to-make recipe brings a fiesta of flavors to your table, making it perfect for gatherings or a sunny weeknight dinner. With zesty lime and fresh cilantro adding brightness, every bite is a celebration that will have everyone asking for seconds.

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Ingredients

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• 3–4 boneless skinless chicken breasts (approximately 1 pound)
• 2 ears fresh corn on the cob
• 1 cup jasmine rice
• 2 tbsp freshly squeezed lime juice
• ¼ cup fresh cilantro, chopped
• 1 tsp chili powder
• 1 tsp cumin
• 2 tbsp butter
• ½ cup full-fat sour cream
• Hot sauce to taste

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Instructions

1. In a medium saucepan, combine 1 cup jasmine rice and 1 cup water. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes until tender.
2. Preheat grill or grill pan over medium-high heat. Grill corn until charred on all sides (about 10 minutes). Let cool before cutting kernels off.
3. In a large skillet, melt 2 tbsp butter over medium heat. Season chicken with chili powder and cumin, sautéing until golden brown and cooked through (about 6-7 minutes per side). Remove chicken from skillet and let rest.
4. In the same skillet, add grilled corn kernels and lime juice; stir well.
5. Fluff rice with a fork, fold in cilantro and corn mixture. Slice chicken into strips and lay on top.
6. Mix sour cream with hot sauce in a small bowl; drizzle over plated dish.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Grilling/Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 plate (350g)
• Calories: 540
• Sugar: 3g
• Sodium: 460mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 4g
• Protein: 36g
• Cholesterol: 110mg