Ingredients
- Cooked Chicken Breast, shredded: 2 cups
- Corn Kernels, fresh or frozen: 1 cup
- Cooked White Rice: 2 cups
- Mexican Crema or Sour Cream: 1/2 cup
- Mayonnaise: 1/4 cup
- Lime Juice: 2 tablespoons
- Chili Powder: 1 teaspoon
- Cotija Cheese, crumbled: 1/4 cup
Instructions
- Step 1: Prepare the street corn mixture. In a bowl, combine the corn kernels, mayonnaise, Mexican crema (or sour cream), lime juice, and chili powder. Mix well until everything is evenly coated.
- Step 2: Gently fold in the shredded cooked chicken into the street corn mixture, ensuring the chicken is well combined with the corn and sauce.
- Step 3: Divide the cooked white rice evenly into bowls.
- Step 4: Spoon the chicken and street corn mixture over the rice in each bowl.
- Step 5: Garnish each bowl with crumbled cotija cheese and a squeeze of fresh lime juice (optional). Serve immediately.
Notes
- Store leftover chicken and rice separately in airtight containers to prevent the rice from getting soggy.
- For best results, reheat the chicken and corn mixture in a skillet over medium heat to maintain its creamy texture.
- Garnish with a sprinkle of cilantro for a pop of fresh flavor and vibrant color.
- Don't be afraid to add a pinch of cayenne pepper to the corn mixture for an extra kick of heat!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American