Mexican Street Corn and Chicken

This Mexican street corn and chicken includes jalapenos, rice, and feta for intense flavor that the whole family will love!


  • 1 + 1/2 cup chicken broth
  • 1 cup rice
  • 2 tsp butter
  • 1/2 white onion (approximately 1 cup)
  • 3 ears of corn, separated from the cob (approximately 1.5 cups)
  • 1/3 jalapeno, minced
  • 1/4 tsp ground cumin
  • 1/4 ground chipotle chili
  • 4 chicken thighs, boiled and shredded (approximately 1lb)
  • 3 tbsp cilantro, chopped
  • 2 tbsp goat cheese feta


  1. In a saucepan, cook the rice using the chicken broth according to package directions.
  2. Heat a large non-stick skillet on high heat, melt butter.  Add onion and cook until soft, approximately 2 minutes.
  3. Add corn, jalapeno, cumin, and chipotle to the skillet and cook until corn becomes crispy, approximately 10 minutes.
  4. Add chicken and cilantro, cook until chicken is warm and cilantro is soft, approximately 2 minutes.
  5. Add cooked rice to the skillet and combine.  Serve topped with feta.