Street Corn Chicken Rice: Ultimate 1-Pan Flavorful Dinner

Scale

2 cups cooked rice

2 chicken breasts (cooked and diced or shredded)

1 ½ cups corn kernels (fresh, frozen, or canned)

½ cup mayonnaise

½ cup sour cream

1 cup shredded cheese (cotija, feta, or cheddar)

2 tablespoons lime juice

1 teaspoon chili powder

2 garlic cloves (minced)

2 tablespoons butter

¼ cup chopped cilantro

Salt and pepper to taste

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1. Cook chicken and rice until ready, then set aside.

2. In a skillet, melt butter and sauté corn until lightly charred with garlic.

3. Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.

4. Combine rice, chicken, and corn in the skillet, stir in sauce and half the cheese.

5. Top with remaining cheese, cilantro, and a squeeze of lime before serving.

You can swap sour cream with Greek yogurt for a lighter option.

Use rotisserie chicken to save time.

Adjust spice level with jalapeños or cayenne.