Ingredients
Equipment
Method
- In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Set aside.1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces, 1 tablespoon olive oil, 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.5 teaspoon smoked paprika, 0.25 teaspoon garlic powder, salt and black pepper
- Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 6-8 minutes, flipping halfway through, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- In the same skillet (no need to wash), melt the butter over medium heat. Add the chopped red onion and cook for 3-4 minutes until softened and translucent.1 tablespoon butter, 0.5 cup finely chopped red onion
- Add the corn kernels to the skillet. Cook, stirring occasionally, for about 5 minutes, until the corn is tender and slightly charred in places. Stir in the minced garlic and cook for another minute until fragrant.3 cups frozen or fresh corn kernels, 2 cloves garlic, minced
- Remove the skillet from the heat. Stir in the chopped cilantro, mayonnaise (or Greek yogurt), lime juice, chili powder, and cayenne pepper (if using). Season with salt to taste. Mix well until the corn is thoroughly coated in the creamy dressing.0.25 cup chopped fresh cilantro, 2 tablespoons mayonnaise (or Greek yogurt for a lighter option), 1 tablespoon lime juice (from about ½ a lime), 0.5 teaspoon chili powder, Pinch cayenne pepper, salt
- Divide the cooked rice evenly among your serving bowls. Top each bowl generously with the seasoned chicken. Spoon the street corn mixture over the chicken and rice.2 cups cooked brown rice or white rice
- Sprinkle each bowl with crumbled Cotija cheese. Add any optional toppings like sliced jalapeños, avocado slices, or an extra squeeze of lime. Serve immediately.0.5 cup crumbled Cotija cheese (or feta cheese as a substitute), sliced jalapeños, extra lime wedges, avocado slices
Notes
To store leftovers, allow the components to cool completely before transferring them to airtight containers. For optimal freshness, store the rice, chicken, and street corn mixture separately or loosely combined. In the refrigerator, the components will stay fresh for up to 3-4 days. Reheat chicken and rice separately in a microwave-safe dish, covered, at 50% power for 1-2 minutes, or until heated through. The street corn mixture can be gently warmed in a skillet over low heat or in the microwave for about 30-60 seconds, being careful not to overcook it. You can freeze the cooled chicken and rice, but it's generally best to store the street corn mixture separately and add it fresh after reheating.
