Description
This Mexican Street Corn Chicken recipe features juicy, butter-seared chicken breasts served atop a flavorful bed of Mexican rice mixed with a zesty street corn salad. Enhanced with fresh cilantro, cotija cheese, green chiles, jalapeño, and lime juice, this dish is a vibrant and satisfying weeknight meal that brings the bold flavors of Mexican street food right to your table.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (butterfly the breasts or slice in half to make 4 thinner pieces)
- Kosher salt and freshly ground black pepper (to taste)
- 2 tbsp unsalted butter (¼ stick)
Rice and Corn
- 8.5 oz Royal Ready-to-Heat Mexican Style Rice & Street Corn (1 pouch) – Mexican rice also works
- 10.8 oz frozen corn (1 package) – fresh corn also works
Corn Mixture
- ¼ cup chopped fresh cilantro
- ¼ cup crumbled cotija cheese (queso fresco or feta also work)
- 7 oz diced green chiles (undrained, 1 can)
- 2 tsp minced garlic
- 1 jalapeño pepper, diced
- 1 tbsp fresh lime juice (from ½ lime)
- ½ cup finely diced roma tomatoes (or glory tomatoes)
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides generously with kosher salt and freshly ground black pepper to enhance flavor.
- Preheat the skillet: Heat a skillet over medium-high heat. Add the unsalted butter and let it melt completely to coat the pan for searing.
- Sear the chicken: Place the chicken breasts in the hot skillet, making sure not to overcrowd them to avoid steaming. Sear each side for 5-7 minutes until golden brown and cooked through to an internal temperature of 165°F.
- Prepare the rice: While the chicken cooks, heat the Mexican style rice according to the package instructions until warm and ready to serve.
- Steam the corn: Steam the frozen corn following package instructions, or use fresh corn steamed until tender, to prepare for mixing.
- Mix the corn salad: In a bowl, combine the steamed corn with salt and pepper to taste, chopped cilantro, crumbled cotija cheese, diced green chiles, minced garlic, diced jalapeño, and fresh lime juice for a vibrant, flavorful mixture.
- Divide the corn mixture: Stir half of the corn mixture into the prepared Mexican rice to incorporate the flavors. Mix the remaining corn mixture with diced tomatoes and set aside as a topping.
- Assemble in skillet: Remove the cooked chicken from the skillet and reduce the heat to low (simmer). Spread the rice mixture evenly on the bottom of the skillet, arrange the chicken breasts on top, and spoon the corn and tomato mixture over the chicken.
- Garnish and finish: Optionally sprinkle additional cotija cheese, chopped cilantro, and sliced green chiles over the top for extra flavor and color.
- Simmer and serve: Keep the assembled skillet on low heat to keep warm until serving. Enjoy this flavorful Mexican-inspired dish fresh from the pan!
Notes
- Butterflying or slicing the chicken breasts ensures even cooking and more tender pieces.
- Don’t overcrowd the skillet to achieve a proper sear instead of steaming the chicken.
- Using fresh corn instead of frozen can enhance the sweetness and texture.
- Cotija cheese can be substituted with queso fresco or feta if preferred.
- Adjust the amount of jalapeño and green chiles according to your spice tolerance.
- If you don’t have pre-packaged Mexican rice, seasoned white rice with a bit of tomato sauce and spices works well.
