Mexican Street Corn Chicken Recipe

Course: Dinner

Cuisine: Mexican

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 375kcal

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 tablespoons unsalted butter
Once the skillet is hot, add the chicken and sear for 5-7 minutes per side or until its cooked through to 165F.
While the chicken is cooking, prepare the rice according to package instructions.
8.5 ounces Royal Ready-to-Heat Mexican Style Rice & Street Corn
Steam the corn according to package instructions.
10.8 ounces frozen corn
In a bowl, stir together the steamed corn, salt and pepper to tastes, cilantro, cojita cheese, green chiles, garlic, jalapeno, and fresh lime juice.
¼ cup chopped fresh cilantro, ¼ cup crumbed cotija cheese, 7 ounces diced green chiles, 2 teaspoons minced garlic, 1 jalapeño pepper, 1 tablespoon 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!

Use thin chicken for the best results. You may also butterfly the breasts or slice them in half to make 4 thinner breasts.
If you can't find Royal Royal Ready-to-Heat Mexican Style Rice & Street Corn, you can use Mexican rice instead.
Feel free to use fresh corn if it is available!
If you can't find cotija cheese, queso fresco or feta also work! Cheddar or Monterey jack will also work, although the taste will be different.
For a less spicy skillet, omit the jalapeño.
Don't overcrowd the chicken in the pan, or it will steam rather than sear.

Storage: Store Mexican street corn chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.