One Pot Street Corn Chicken Orzo
If you're looking for an easy weeknight dinner that's packed with flavor but doesn't require a sink full of dishes, this One Pot Street Corn Chicken Orzo is about to become a new favorite. It combines everything we love about Mexican street corn with creamy orzo pasta and tender rotisserie chicken for a comforting meal that's ready in about 30 minutes.
The inspiration for this recipe comes from classic Mexican street corn, also known as elote. It's known for its creamy, tangy, smoky flavors with a little kick from chili powder and Tajín. Instead of serving those flavors on the cob, they're transformed into a rich, creamy pasta that the whole family will love. Every bite is loaded with sweet corn, tender chicken, creamy cheese, and bright citrus.
One of my favorite shortcuts is using canned Mexican street corn. It already has incredible flavor and saves both time and ingredients. Pair that with a rotisserie chicken, and most of the work is already done before you even turn on the stove. That's exactly the kind of recipe I reach for during busy back-to-school season when everyone is hungry but there's not much time to cook.
The orzo cooks directly in the broth and cream, soaking up all of the smoky spices while creating an incredibly creamy sauce without needing multiple pots. The cream cheese melts right into the liquid, making the sauce silky and rich. Fresh lime zest and lime juice brighten everything up and keep the dish from feeling too heavy, while cotija cheese adds the perfect salty finish.
Even though this meal feels comforting, it still tastes fresh thanks to the lime and corn. It's filling enough to stand on its own, but it's also delicious with a simple salad, tortilla chips and salsa, or fresh sliced avocado on the side.
Ingredients
2 (15 ounce) cans Mexican Street Corn, drained
4 ounces cream cheese, softened
2½ cups chicken broth
1 cup heavy whipping cream
½ teaspoon Tajín
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Zest of 1 lime
12 ounces dry orzo
1 rotisserie chicken, shredded
Juice of ½ lime
Crumbled cotija cheese, for garnish
Directions
In a large skillet or Dutch oven, combine the drained Mexican street corn, cream cheese, chicken broth, heavy whipping cream, Tajín, salt, black pepper, chili powder, cumin, garlic powder, onion powder, smoked paprika, and the zest of one lime.
Heat over medium heat, whisking occasionally, until the cream cheese has completely melted into the broth.
Stir in the dry orzo and bring the mixture to a gentle simmer.
Reduce the heat to medium-low and cook for 15 to 20 minutes, stirring frequently, until the orzo is tender and most of the liquid has been absorbed. If the pasta needs a little more time, add a splash of chicken broth.
Fold in the shredded rotisserie chicken and the juice of half a lime. Stir until the chicken is heated through.
Taste and adjust the seasoning if needed.
Sprinkle generously with crumbled cotija cheese before serving.
This One Pot Street Corn Chicken Orzo is everything a weeknight dinner should be. It's creamy, cheesy, smoky, and bright all at the same time. Best of all, it's made in one pan using simple ingredients that are easy to keep on hand. Whether you're feeding a hungry family after school, meal prepping lunches for the week, or just looking for a comforting dinner that doesn't require a lot of effort, this recipe is one you'll find yourself making again and again.
