Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 2 cups cooked white or brown rice
- 2 cups corn (fresh, canned, or frozen)
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning or chili powder
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup crumbled Cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Start by seasoning your chicken pieces with the taco seasoning, a pinch of salt, and a splash of lime juice. Toss well to ensure every piece is coated. While the chicken marinates for a few minutes, prepare your “street corn” sauce by mixing the mayonnaise, sour cream, half of the lime juice, and smoked paprika in a small bowl. Chop your cilantro and crumble the Cotija cheese so everything is ready for assembly.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes until golden brown and cooked through. Remove the chicken from the skillet and set it aside. In the same skillet, add the remaining oil and the corn. Let the corn sit undisturbed for 2-3 minutes to get a nice char. Stir and cook for another 2 minutes. Once the corn is toasted, turn off the heat and stir in a spoonful of the creamy sauce mixture and half of the Cotija cheese.
- Begin assembly by fluffing your pre-cooked rice and dividing it among four bowls. Top each bowl with a generous portion of the spiced chicken and the charred street corn mixture. Drizzle the remaining creamy sauce over the top. Garnish with the rest of the Cotija cheese, fresh cilantro, and an extra squeeze of lime. Serve immediately while warm or pack into containers for later.
- Cook Time: 35 minutes