Mexican Street Corn and Chicken

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

Mexican Street Corn and Chicken

Julian and I had this for dinner last week and it was amazing!  I love how quick and easy it was to make, and Julian loves how flavorful it was!  We both also love that this was a healthy take on this classic street food.

Mexican Street Corn and Chicken

How to Make the Best Mexican Street Corn and Chicken

While the full recipe instructions are available below, here are some tips to make the best of this dish:

  • Chicken: to make the chicken nice and tender, you need to boil the chicken in water prior to adding it to this dish.  This will likely take 20 to 25 minutes to ensure the chicken is cooked through.  You can use this process to create a broth by adding salt, garlic, and herbs to the water.  Chicken thighs with the bone-in and skin-on will make the most flavorful broth and will also be the most tender to pull apart for this dish.  The broth you make can be used in this dish and saved to add to soups and other dishes later.  If you do not have the time to make the broth, you can use the store bought variety too!
  • Broth: to make the rice extra flavorful, I recommend using chicken broth in place of water.  This will also help to give the rice a creamy texture that will help hold the other ingredients together.
  • Corn: I recommend using fresh corn and cutting it off of the cob to use in this recipe.  The fresh corn will add extra flavor.  You can also add the leftover cobs to the pot of boiling water to add extra flavor to your broth!  If you cannot access fresh corn, frozen corn can be substituted into this recipe at a 1:1 ratio.
Mexican Street Corn and Chicken

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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!

Author:
Kirsten

Ingredients

  • 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

Instructions

  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.

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