Mexican Street Corn Chicken Recipe
This is one of my favorite recipes for a busy weeknight. One pan, bursting with bold color and full of my favorite Mexican food flavors, this Mexican Street Corn Chicken can be served in a large bowl, as street tacos, or on top of leafy greens.
Servings: 4
Equipment
- Cast Iron Skillet
Ingredients
- 2 boneless, skinless chicken breasts butterfly the breasts, or slice them in half to make 4 thinner breasts.
- kosher salt and freshly ground black pepper to taste
- 2 tbsp unsalted butter (¼ stick)
- 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 also works
- ¼ cup chopped fresh cilantro
- ¼ cup crumbed 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 both sides of the chicken with salt and pepper.2 boneless, skinless chicken breasts, kosher salt and freshly ground black pepper
- Heat a skillet over medium high heat. Add the butter and let melt.2 tbsp unsalted butter
- Once the skillet is hot, add the chicken and sear for 5-7 minutes per side or until it's cooked through to 165°F. Don't overcrowd the chicken in the pan, or it will steam rather than sear.
- While the chicken is cooking, prepare the rice according to package instructions.8.5 oz. Royal Ready-to-Heat Mexican Style Rice & Street Corn
- Steam the corn according to package instructions.10.8 oz. frozen corn
- In a bowl, stir together the steamed corn, salt and pepper to taste, cilantro, cotija cheese, green chiles, garlic, jalapeno, and fresh lime juice.¼ cup chopped fresh cilantro, ¼ cup crumbed cotija cheese, 7 oz. diced green chiles, 2 tsp minced garlic, 1 jalapeño pepper, 1 tbsp fresh lime juice
- Add half of the corn mixture to the rice and stir. Add the tomatoes to the remaining corn mixture and set aside.½ cup finely diced roma tomatoes
- Remove the cooked chicken from the skillet and turn the heat down to simmer.
- Add the rice to the bottom of the skillet. Top with the chicken. Finally, spoon the corn and tomato mixture over the chicken breasts. Top with more cojita and cilantro if desired. Sprinkle with sliced green chiles.
- Keep on simmer until ready to serve. Enjoy!
Video
Nutrition
Calories: 375kcal | Carbohydrates: 38g | Protein: 31g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 1031mg | Potassium: 825mg | Fiber: 4g | Sugar: 1g | Vitamin A: 669IU | Vitamin C: 34mg | Calcium: 87mg | Iron: 3mg