Ingredients
Scale
- 2 cups cooked jasmine or basmati rice (preferably warm)
- 2 large boneless, skinless chicken breasts (about 1 pound)
- 2 tablespoons olive oil, divided
- 3 ears fresh corn, husked (or 2 cups frozen corn, thawed)
- 1/4 cup mayonnaise (use Greek yogurt for a lighter option)
- 1/2 cup crumbled cotija cheese (feta works as a substitute)
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 garlic clove, minced
- Juice of 1 lime, plus lime wedges for serving
- 1/4 cup fresh cilantro, chopped
- Salt and freshly ground black pepper, to taste
- Optional: sliced avocado or pickled jalapeños for topping
Instructions
- Start by prepping the rice if it’s not already cooked. I like jasmine rice for its floral aroma, but basmati works beautifully too. Keep it warm while you prepare the rest.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts generously with salt, pepper, half the smoked paprika, chili powder, and cumin. Add the minced garlic on top.
- Place the chicken in the hot skillet and cook for about 5-6 minutes per side, until golden brown and cooked through (internal temperature should be 165°F). Remove from heat and let rest for 5 minutes before slicing thinly against the grain. This step keeps the chicken juicy and tender—Nonna Rosa always reminded me, “Patience is key in cooking.”
- While the chicken rests, prepare the street corn. Heat the remaining 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the corn kernels and let them char slightly, stirring occasionally, for about 6-8 minutes. You want some kernels to get a nice smoky brown without burning them.
- Remove the skillet from heat. Stir in the mayonnaise (or Greek yogurt), remaining smoked paprika, a pinch of salt, and half of the cotija cheese. Squeeze in half the lime juice and mix until creamy and well combined. This creamy, tangy coating is the heart of the street corn flavor.
- To assemble your bowl, start with a generous scoop of warm rice as the base. Layer on slices of the spiced chicken, then pile on the creamy street corn.
- Sprinkle the remaining cotija cheese and chopped cilantro on top. Finish with an extra squeeze of lime juice and add optional toppings like avocado or pickled jalapeños for a little kick.
- Serve immediately and watch everyone dig in. I often make this for family dinners, and my daughters’ eyes light up when that first bite combines smoky corn, tangy lime, and savory chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
