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Street Corn Chicken Rice
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One-Pan Street Corn Chicken Rice

This One-Pan Street Corn Chicken Rice delivers all the irresistible flavors of Mexican Elote—juicy chicken, charred corn, fluffy rice, creamy lime sauce, cotija cheese, and chili powder—made in a single skillet!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Dish, One-Pan Meal
Cuisine: Mexican, Tex-Mex
Keyword: chicken skillet dinner, elote chicken skillet, mexican chicken and rice, one pan chicken dinner, street corn chicken rice, street corn recipe
Servings: 6 servings
Calories: 425kcal
Cost: 2

Equipment

  • large deep skillet with lid
  • cutting board
  • Chef's knife
  • wooden spoon
  • measuring cups and spoons

Ingredients

  • 1.5 lb boneless skinless chicken thighs (4-6 thighs)
  • salt and black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin, divided
  • 2-3 tbsp olive oil, divided
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2.5-3 cups corn kernels, fresh or frozen
  • 1.5 cups long-grain white rice
  • 2.5 cups chicken broth
  • 1/2 tsp chili powder
  • 1 lime, juiced (plus more for serving)
  • 2-3 tbsp Mexican crema, sour cream, or Greek yogurt
  • 1 lime, juiced (for creamy finish)
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • Tajín or chili powder, for sprinkling
  • extra lime wedges, for serving
  • 1-2 jalapeños, diced (optional)
  • 1/4 tsp cayenne pepper, optional
  • tortilla chips or strips (optional)

Instructions

  • Pat chicken thighs dry and season with salt, pepper, garlic powder, and 1/4 teaspoon cumin. Heat 2 tablespoons oil in a deep skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside without wiping the pan.
  • Reduce heat to medium. Add oil if needed, then cook onion for 3–4 minutes until softened. Add garlic for 1 minute. Add corn and cook undisturbed for 2–3 minutes to char, then cook 2 minutes more.
  • Add rice and toast for 1–2 minutes until slightly translucent. Add broth, remaining cumin, chili powder, salt, and pepper. Stir well and bring to a boil.
  • Nestle the chicken on top of the rice. Reduce heat to low, cover, and simmer for 18–20 minutes without lifting the lid. Check rice; cook 2–3 minutes more if needed. Rest 5 minutes covered.
  • Check that chicken reaches 165°F, then transfer and chop into bite-sized pieces. Stir crema and lime juice into the rice until creamy, then return chicken to the pan and fold gently.
  • Top with cotija cheese, cilantro, Tajín or chili powder, and serve with extra lime wedges.

Notes

For maximum flavor, allow the corn to char—this caramelization step is essential for true street-corn taste. Use long-grain white rice like jasmine or basmati for the fluffiest texture and avoid lifting the lid while simmering to ensure proper steaming. Chicken thighs stay juicier than breasts and handle the simmer time well. Fresh corn offers the best sweetness but frozen works perfectly. Cotija provides authentic flavor, but feta or Parmesan also work. The creamy lime finish transforms the dish, so don’t skip it. For meal prep, store rice and toppings separately and add fresh cilantro and lime after reheating.