Description
A vibrant dish that blends the bold flavors of Mexican street corn with succulent chicken over rice, topped with a smoky paprika and lime-infused sour cream.
Ingredients
Scale
- 2 chicken thighs
- 1 cup corn (fresh or frozen)
- 1 cup cooked rice
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- ½ cup sour cream
- 1 tablespoon lime juice
- Chopped cilantro for garnish
Instructions
- Season the chicken thighs with smoked paprika, garlic powder, salt, and pepper.
- Cook the chicken in a skillet with olive oil until golden brown, about 6-7 minutes per side.
- Add the corn to the skillet and char for about 5 minutes.
- Make the sauce by mixing sour cream and lime juice until smooth.
- Assemble the dish by serving the chicken and corn over cooked rice, drizzling with the sour cream mixture, and garnishing with cilantro.
Notes
For a vegetarian option, substitute chicken with black beans or grilled tofu. Marinate chicken for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: street corn, chicken rice bowl, Mexican recipes, quick dinner, family friendly