Ingredients
- Cooked chicken breast, shredded: 2 cups
- Cooked white rice: 2 cups
- Frozen corn kernels, thawed: 1 cup
- Mayonnaise: 1/4 cup
- Lime juice: 2 tablespoons
- Chili powder: 1 teaspoon
- Cotija cheese, crumbled: 1/4 cup
- Fresh cilantro, chopped: 2 tablespoons
Instructions
- Step 1: In a large bowl, combine the cooked rice, corn kernels, and shredded chicken.
- Step 2: In a separate small bowl, whisk together the mayonnaise, lime juice, and chili powder until smooth.
- Step 3: Pour the mayonnaise mixture over the rice, corn, and chicken. Stir well to combine, ensuring all ingredients are evenly coated.
- Step 4: Divide the mixture into individual serving bowls.
- Step 5: Sprinkle each bowl with crumbled Cotija cheese and chopped cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions gently in the microwave, adding a splash of water if needed to prevent drying.
- Garnish with a lime wedge and a sprinkle of extra chili powder for added zing.
- For a richer flavor, grill the corn kernels until slightly charred before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American