Ingredients
- Cooked rice: 2 cups
- Cooked chicken breast (shredded): 1.5 cups
- Corn kernels (fresh or frozen): 1 cup
- Mayonnaise: 1/4 cup
- Cotija cheese (crumbled): 1/4 cup
- Chili powder: 1 teaspoon
- Lime juice: 2 tablespoons
- Cilantro (chopped): 2 tablespoons
Instructions
- Step 1: If using frozen corn, cook according to package instructions. If using fresh corn, grill, boil, or sauté until tender.
- Step 2: In a medium bowl, combine the cooked corn, mayonnaise, chili powder, and lime juice. Mix well to create the "street corn" mixture.
- Step 3: Divide the cooked rice evenly into bowls.
- Step 4: Top the rice with the shredded chicken, then spoon the street corn mixture over the chicken.
- Step 5: Garnish with crumbled Cotija cheese and chopped cilantro. Serve immediately.
Notes
- Store leftover components separately in airtight containers to prevent the rice from becoming soggy.
- For best results, reheat the chicken and corn mixture separately before combining to maintain texture and prevent overcooked rice.
- Serve with a side of your favorite hot sauce or a squeeze of extra lime for an added kick of flavor.
- Don't skip grilling fresh corn for a smoky depth that elevates this bowl beyond basic street corn flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American