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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- In the same skillet, add grilled corn kernels and lime juice; stir well.
- Fluff rice with a fork, fold in cilantro and corn mixture. Slice chicken into strips and lay on top.
- 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