Description
A bold mash-up of smoky grilled corn, creamy cotija, zesty lime, and tender seasoned chicken over hearty wild rice.
Ingredients
- 2 cups cooked wild rice
- 4 ears of corn, husks removed
- 1–2 tablespoons olive oil
- 1 jalapeño, seeded and finely chopped
- 2 green onions, thinly sliced
- 3 tablespoons mayonnaise
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, finely minced
- 1 teaspoon kosher salt
- Pinch of black pepper
- 1/4 teaspoon chili powder
- Zest and juice of 1 lime
- 1/2 cup cotija cheese, crumbled
- Extra salt and pepper to taste
- 4 cups cooked chicken, shredded or chopped
- 1/8 teaspoon each: garlic powder, chipotle chili powder, onion powder, smoked paprika, cumin, salt, and pepper
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon taco seasoning
- A squeeze or two of lime juice
- Pinch of salt (to taste)
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Instructions
- 1. Prep your ingredients: Shred or chop the cooked chicken, cook the wild rice, and prepare the lime, garlic, cilantro, green onions, and jalapeño.
- 2. Char the corn: Grill corn over medium-high heat until charred and tender, about 8–10 minutes.
- 3. Cut the kernels: Slice corn kernels off the cob and reserve juices in a bowl.
- 4. Make the dressing: Combine mayonnaise, sour cream, taco seasoning, lime juice, garlic, cilantro, and chili powder in a bowl. Stir until smooth.
- 5. Toss the corn: Add corn, jalapeño, and green onions to the dressing and fold gently. Stir in cotija cheese.
- 6. Season the chicken: Mix shredded chicken with spices in a bowl until evenly coated. Warm gently if needed.
- 7. Combine rice and flavor: Heat wild rice briefly if desired, then place in serving bowls.
- 8. Build the bowl: Top rice with chicken, dressed corn, cotija, cilantro, and lime wedges. Add optional pepper or chipotle powder if desired.
- 9. Serve immediately and enjoy!