Ingredients
- Cooked Chicken Breast, shredded: 2 cups
- Cooked Rice: 2 cups
- Frozen Corn, thawed: 1 cup
- Mayonnaise: 1/4 cup
- Cotija Cheese, crumbled: 1/4 cup
- Chili Powder: 1 teaspoon
- Lime Juice: 2 tablespoons
- Cilantro, chopped: 1/4 cup
Instructions
- Step 1: In a large bowl, combine the thawed corn, mayonnaise, chili powder, and lime juice. Mix well to create the "street corn" mixture.
- Step 2: Add the shredded cooked chicken and cooked rice to the bowl with the street corn mixture.
- Step 3: Gently fold all ingredients together until everything is evenly coated and combined.
- Step 4: Divide the chicken rice mixture into bowls.
- Step 5: Top each bowl with crumbled Cotija cheese and chopped cilantro. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of water or chicken broth to keep the rice moist.
- Garnish with a lime wedge for an extra burst of fresh flavor and a pop of color.
- Don't be shy with the chili powder—a little extra adds a lovely kick reminiscent of authentic street corn.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American