Description
A quick and flavorful weeknight dinner combining charred corn, juicy chicken thighs, and fluffy rice with a creamy lime-cotija sauce. This one-pan meal is ready in under 30 minutes and offers the bold taste of Mexican street food without the hassle.
Ingredients
- Boneless, skinless chicken thighs
- White or brown rice (Jasmine recommended)
- Frozen corn kernels (approx. 2 cups)
- Fresh cilantro, chopped
- Green onions, chopped
- Fresh or pickled jalapeño, minced
- Chipotle peppers in adobo sauce
- Fresh lime (zest and juice)
- Cotija cheese, crumbled
- Mayonnaise
- Olive oil
- Cumin
- Smoked paprika
- Chili powder
- Salt
- Black pepper
Instructions
- Cook the rice according to package directions and set aside to keep warm.
- Pat chicken thighs dry and season generously with salt, pepper, cumin, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown and cooked through (165°F). Remove chicken to a plate and let rest.
- In the same skillet, add a bit more oil if needed. Add frozen corn kernels and let sit undisturbed for 2-3 minutes to char. Stir and repeat for another 2 minutes.
- Reduce heat to low. In a small bowl, whisk together mayonnaise, lime juice, lime zest, minced jalapeño, and half of the chopped cilantro to create the sauce.
- Return chicken to the pan (or chop into bite-sized pieces). Pour the sauce over the corn and chicken. Toss gently to coat. Add green onions in the last minute.
- Divide rice among bowls. Top with the chicken and corn mixture. Sprinkle with crumbled Cotija cheese and remaining fresh cilantro. Squeeze extra lime wedge over the top if desired.
Notes
Do not overcrowd the pan to ensure proper searing. Let the corn char undisturbed for better flavor. Let the chicken rest for 5 minutes before chopping to retain juices. If using canned corn, rinse thoroughly. Cotija can be substituted with feta or a mix of feta and parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6
- Sodium: 800
- Fat: 25
- Saturated Fat: 6
- Carbohydrates: 55
- Fiber: 4
- Protein: 35
Keywords: street corn chicken, rice bowl, weeknight dinner, quick meals, Mexican food, chicken thighs, corn recipe, meal prep, one pan dinner