Street Corn Chicken
Get ready to tantalize your taste buds with our Street Corn Chicken! This vibrant dish combines juicy, herb-infused chicken breast with sweet, charred street corn, drizzled in a zesty lime crema. Perfect for meal prep, it’s a fiesta on your plate that you’ll look forward to all week!
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(6)
- Cilantro
- 2 cans of strained corn
- 2 large jalapeños
- 4 limes
- 1/2 tsp pepper (2.5 ml)
- 1/2 a medium red onion
🥩Meat & Seafood(1)
- 2.5 lb chicken breast (1.13 kg)
🥛Dairy & Eggs(2)
- 100g cotija cheese (3.53 oz)
- 300g non fat plain greek yogurt (10.6 oz)
🫙Pantry Staples(1)
- 1.5 cups Jasmine rice (dry) (360 ml)
🧂Spices & Seasonings(9)
- 1 tsp chili powder (5 ml)
- 2 tsp chili powder (10 ml)
- 1 tsp cumin (5 ml)
- 2 tsp garlic powder (10 ml)
- 2 tsp onion powder (10 ml)
- 2 tsp oregano (10 ml)
- 1 tsp salt (5 ml)
- Salt to taste
- 1.5 tbsp smoked paprika (22.5 ml)
📦Other(2)
- 120g light mayo (4.24 oz)
- Tajin to taste
👨🍳 Instructions
- 1
Flatten 2.5 pounds of chicken for even cooking and coat both sides with the seasonings.
- 2
Heat a large pan to medium-high heat and cook the chicken covered for 5-7 minutes.
- 3
Flip the chicken and cook covered for another 5-7 minutes until seared.
- 4
In a separate bowl, mix 2 cans of strained corn, 300g of non-fat plain Greek yogurt, 120g of light mayo, 100g of cotija cheese, 1/2 a medium red onion, 2 large jalapeños, a handful of chopped cilantro, the juice of 4 limes, 2 tsp chili powder, salt, and tajin.
- 5
Cook 1.5 cups of dry Jasmine rice according to package instructions.
- 6
Chop the cooked chicken and serve with the street corn and rice.
💡 Pro Tips
- ✓Pound chicken breasts to an even 3/4-inch thickness before seasoning so the internal temperature reaches 165°F uniformly, preventing dry edges while waiting for a thicker center to cook through.technique3/4-inch thickness
- ✓Let the seasoned chicken sit for 10-15 minutes before it hits the pan so the salt has time to break down surface proteins and draw moisture back in, improving both sear and juiciness.timing10-15 minutes
- ✓Cooking the chicken covered traps steam and raises the pan's humidity, which speeds conduction and prevents the exterior from drying out before the 5-7 minute mark, but crack the lid in the last minute to let excess surface moisture evaporate for better browning.technique5-7 minutes per side
- ✓Strain the canned corn thoroughly and pat it dry before mixing since residual liquid dilutes the yogurt-mayo dressing and prevents the cotija and lime juice flavors from properly coating each kernel.ingredient2 cans, fully drained
- ✓Add the lime juice to the corn mixture just before serving rather than during initial mixing, since the acid will break down the Greek yogurt's proteins over time, causing the dressing to thin and separate if it sits too long.timingjuice of 4 limes, added last
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
Share this recipe
Street Corn Chicken
Get ready to tantalize your taste buds with our Street Corn Chicken! This vibrant dish combines juicy, herb-infused chicken breast with sweet, charred street corn, drizzled in a zesty lime crema. Perfect for meal prep, it’s a fiesta on your plate that you’ll look forward to all week!
📝 Ingredients
Serves 6🥬Fresh Produce(6)
- Cilantro
- 2 cans of strained corn
- 2 large jalapeños
- 4 limes
- 1/2 tsp pepper (2.5 ml)
- 1/2 a medium red onion
🥩Meat & Seafood(1)
- 2.5 lb chicken breast (1.13 kg)
🥛Dairy & Eggs(2)
- 100g cotija cheese (3.53 oz)
- 300g non fat plain greek yogurt (10.6 oz)
🫙Pantry Staples(1)
- 1.5 cups Jasmine rice (dry) (360 ml)
🧂Spices & Seasonings(9)
- 1 tsp chili powder (5 ml)
- 2 tsp chili powder (10 ml)
- 1 tsp cumin (5 ml)
- 2 tsp garlic powder (10 ml)
- 2 tsp onion powder (10 ml)
- 2 tsp oregano (10 ml)
- 1 tsp salt (5 ml)
- Salt to taste
- 1.5 tbsp smoked paprika (22.5 ml)
📦Other(2)
- 120g light mayo (4.24 oz)
- Tajin to taste
👨🍳 Instructions
- 1
Flatten 2.5 pounds of chicken for even cooking and coat both sides with the seasonings.
- 2
Heat a large pan to medium-high heat and cook the chicken covered for 5-7 minutes.
- 3
Flip the chicken and cook covered for another 5-7 minutes until seared.
- 4
In a separate bowl, mix 2 cans of strained corn, 300g of non-fat plain Greek yogurt, 120g of light mayo, 100g of cotija cheese, 1/2 a medium red onion, 2 large jalapeños, a handful of chopped cilantro, the juice of 4 limes, 2 tsp chili powder, salt, and tajin.
- 5
Cook 1.5 cups of dry Jasmine rice according to package instructions.
- 6
Chop the cooked chicken and serve with the street corn and rice.
💡 Pro Tips
- ✓Pound chicken breasts to an even 3/4-inch thickness before seasoning so the internal temperature reaches 165°F uniformly, preventing dry edges while waiting for a thicker center to cook through.technique3/4-inch thickness
- ✓Let the seasoned chicken sit for 10-15 minutes before it hits the pan so the salt has time to break down surface proteins and draw moisture back in, improving both sear and juiciness.timing10-15 minutes
- ✓Cooking the chicken covered traps steam and raises the pan's humidity, which speeds conduction and prevents the exterior from drying out before the 5-7 minute mark, but crack the lid in the last minute to let excess surface moisture evaporate for better browning.technique5-7 minutes per side
- ✓Strain the canned corn thoroughly and pat it dry before mixing since residual liquid dilutes the yogurt-mayo dressing and prevents the cotija and lime juice flavors from properly coating each kernel.ingredient2 cans, fully drained
- ✓Add the lime juice to the corn mixture just before serving rather than during initial mixing, since the acid will break down the Greek yogurt's proteins over time, causing the dressing to thin and separate if it sits too long.timingjuice of 4 limes, added last