Friends, countrywomen, lend us your ears…of corn, that is. Because we can’t stop making Jenn Eats Good’s Street-Corn-Inspired Chicken and Rice — basically most of what we love about Mexican elote, but in an easy weeknight dinner that comes together in under an hour, in one pan. Think: smoky spiced chicken thighs, sweet corn, and toasted rice all cooking together, then topped with cotija cheese, lime, and cilantro.
Oh, and whatever you do, don’t skip the side of tortilla chips for scooping up all the good stuff at the end. Call us corny, but we think we’re in love.
The Time Commitment: About 50 minutes.
Key Tips: Fresh, frozen, or canned corn work equally well here. And the dish freezes fantastically, so double the recipe — and consider it a gift to future you.
Other Takes: For more dishes that are worth buying an extra ear (or 10), try…
Grilled Halloumi, Corn, and Peach Summer Salad. Can you imagine a more delicious reason to fire up the grill — or, let’s be honest, skillet? No, you cannot. Next question.
Summer Steak With Corn and Tomatoes. The easiest weeknight steak recipe, served on a bed of salad that tastes precisely like summer.
Sweet Corn Carbonara. 🎶 Where the skies are so blue… 🎶
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