Ingredients
Equipment
Method
- In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure the chicken is evenly coated with the seasonings. Set aside.1.5 pounds boneless, skinless chicken thighs or breasts, 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and freshly ground black pepper
- Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer, making sure not to overcrowd the pan. Cook for 6-8 minutes, flipping halfway through, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.2 tablespoons olive oil, 1.5 pounds boneless, skinless chicken thighs or breasts
- In the same skillet (no need to clean it), add the corn kernels. If using fresh corn, you can cook it directly in the pan. If using frozen, cook until thawed and slightly browned, about 5-7 minutes, stirring occasionally. You want the corn to develop some nice caramelized bits.2 cups fresh or frozen corn kernels
- While the corn is cooking, in a small bowl, whisk together the mayonnaise, chopped cilantro, fresh lime juice, and a pinch of salt and pepper. Taste and adjust seasonings as needed.1/2 cup mayonnaise, 1/4 cup chopped fresh cilantro, 2 tablespoons fresh lime juice, salt and freshly ground black pepper
- Add the cooked chicken back into the skillet with the corn. Pour the street corn sauce over the chicken and corn mixture. Gently stir everything together until the chicken and corn are well coated with the sauce. Cook for another 1-2 minutes, just to heat everything through and meld the flavors.1.5 pounds boneless, skinless chicken thighs or breasts, 2 cups fresh or frozen corn kernels, 1/2 cup mayonnaise, 1/4 cup chopped fresh cilantro, 2 tablespoons fresh lime juice
- Divide the cooked rice among four serving bowls. Top each bowl generously with the street corn and chicken mixture.1.5 cups cooked jasmine or basmati rice, 1.5 pounds boneless, skinless chicken thighs or breasts, 2 cups fresh or frozen corn kernels
- Sprinkle each bowl with crumbled cotija cheese (or feta), diced red onion, and additional chopped cilantro. If you like a little heat, add a few slices of jalapeño. Serve immediately and savor every delicious bite!1/4 cup crumbled cotija cheese or feta cheese, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 jalapeño pepper
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or skillet. Can be frozen separately from rice for up to 2 months.
