One Pot Mexican Street Corn Chicken and Rice
Sweet, delicious, creamy and CHEAP!
Elote, or Mexican street corn, is above and beyond my favorite way to consume corn. The sweet corn paired with the savory spices with a little heat kick makes it such a fun, satisfying bite. The only issue I have is that I don’t get to enjoy it that often.
It’s also not a complete meal. It’s more of a snack. But due to its wonderful flavor profile, I decided to remix it. Simply put, this recipe is awesome. Highlighting corn, which is one of the cheapest ingredients in the store, this is a masterclass on taking affordable ingredients and turning them into a rich and delicious meal.
You can even adjust as needed to make it more or less “healthy”. The Greek yogurt instead of sour cream adds some protein and way less calories. But if you need something that’s gonna stick to your ribs? Go ahead and double the cheese and use sour cream.
Now you don’t have to wait for a special occasion to get your street corn fix. Instead, you can make it a well-balanced meal while saving a ton of money.
Estimated Time: 40 min
Serves: 4-6
Ingredients
2 lbs chicken thighs cut into bite-size pieces
Salt & pepper
2 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin
1 small onion, diced
1 jalapeno finely diced
4 cloves garlic, minced
3 cups frozen corn (one 12-14 oz bag of frozen corn)
1½ cups long-grain white rice
3 cups chicken broth
1 cup plain Greek yogurt (you can use sour cream if you prefer)
Juice from 1 lime
1 cup shredded Monterey Jack, Cheddar or a cheese of your choice
Chopped cilantro (optional)
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