Ingredients
- Cooked chicken breast, shredded: 2 cups
- Cooked rice: 2 cups
- Corn kernels, fresh or frozen: 1 cup
- Mayonnaise: 1/4 cup
- Cotija cheese, crumbled: 1/4 cup
- Lime juice: 2 tablespoons
- Chili powder: 1 teaspoon
- Cilantro, chopped: 1/4 cup
Instructions
- Step 1: In a large bowl, combine the cooked rice, shredded chicken, and corn kernels.
- Step 2: In a small bowl, whisk together the mayonnaise, lime juice, and chili powder until well combined. This is the street corn sauce.
- Step 3: Pour the street corn sauce over the rice and chicken mixture. Stir well to ensure everything is evenly coated.
- Step 4: Divide the mixture into bowls and top with crumbled cotija cheese and chopped cilantro.
- Step 5: Serve immediately. Optional: Add a lime wedge for extra zest.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the cotija and cilantro separate until serving.
- For best results when reheating, add a splash of water or chicken broth to the rice bowl before microwaving to prevent it from drying out.
- Garnish with a sprinkle of smoked paprika for an extra layer of smoky flavor that complements the chili powder.
- Don't be shy with the lime juice; it brightens all the flavors and perfectly mimics the classic street corn taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American