Mexican street corn crispy rice salad

Method

1. 01
   Step 1Cook crispy rice

   Cook rice until crispy and golden. Set aside in a large bowl.

   Note

   Use leftover cooked rice for best crisping results

   Rice
2. 02
   Step 2Char the corn5 min

   Heat olive oil in a pan over high heat. Add corn kernels and season with smoked paprika, salt, and pepper. Char until golden and slightly blackened, stirring occasionally.

   Note

   Don't move the corn too much—let it sit to develop char

   CornSmoked paprikaOlive oilBlack pepperSalt
3. 03
   Step 3Prepare the dressing

   Make the creamy chipotle dressing by combining chipotle peppers, mayonnaise, lime juice, and spices. Blend until smooth.

   Note

   Adjust chipotle amount to control spice level

   ChipotleLime
4. 04
   Step 4Combine all ingredients

   Add crispy rice, chopped chicken, charred corn, diced avocado, chopped red onion, fresh cilantro, and crumbled cotija cheese to the bowl. Pour creamy chipotle dressing over the top.

   RiceChickenCornChipotleAvocadoRed onionCilantroCotija cheese
5. 05
   Step 5Toss and serve

   Toss everything together until well combined. Season with additional salt and pepper to taste. Serve immediately.

   Note

   Best served fresh while the rice is still crispy

   Black pepperSalt