Ingredients
Scale
- 2 cups cooked white or brown rice (I prefer jasmine for its fragrant aroma)
- 2 large ears of fresh corn, husked (or 2 cups frozen corn kernels)
- 1 pound boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1/4 cup mayonnaise (for the street corn sauce)
- 1/4 cup crumbled cotija cheese or feta
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional, for a little heat)
- 1 teaspoon honey or agave (optional, to balance spice)
If you don’t have cotija cheese, feta is a lovely substitute and brings a similar tangy creaminess. For the mayonnaise, Greek yogurt can be swapped in for a lighter twist. When I’m feeling nostalgic for those summer cookouts at Mama Lou’s, I always use fresh corn, but frozen works great when fresh isn’t available—just be sure to char it well to get that smoky essence.
Instructions
- Start by preheating your grill or grill pan to medium-high heat. If you don’t have a grill, a cast-iron skillet works beautifully to get those lovely char marks on the corn.
- Brush the corn with a little olive oil and place it on the grill. Cook for about 10-12 minutes, turning occasionally until the kernels are charred and smoky. This step always reminds me of the summers spent with Ouma, where we’d argue over who got to turn the corn next.
- While the corn is grilling, combine the smoked paprika, cumin, chili powder, garlic powder, salt, and pepper in a small bowl.
- Rub the chicken thighs or breasts evenly with 1 tablespoon of olive oil and then coat with the spice mixture. Let it marinate for at least 10 minutes—if you have more time, an hour in the fridge is even better.
- Heat a skillet over medium heat and add the remaining olive oil. Cook the chicken for about 5-7 minutes on each side, or until cooked through and golden brown. I remember Mama Lou always saying to “listen to the sizzle” as the true test of readiness.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly against the grain.
- Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob and place them in a bowl.
- Mix the corn with the mayonnaise, lime juice, honey (if using), and half of the cilantro. Taste and adjust salt or lime juice as needed. This creamy, tangy sauce is the heart of the dish and always brings a smile to my face.
- To assemble your bowls, start with a generous scoop of warm rice, add the sliced chicken, then spoon over the street corn mixture.
- Top with crumbled cotija cheese, remaining cilantro, and jalapeño slices if you like a little heat. A final squeeze of lime over everything ties it all together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
