Mexican Street Corn and Rice Skillet [0000418]

Ingredients:
1 cup cooked white rice (gluten-free)
2 cups corn kernels (fresh or frozen)
1 tablespoon mayonnaise (gluten-free)
1 tablespoon sour cream (gluten-free)
1/4 cup crumbled feta cheese
1 teaspoon chili powder
1 tablespoon chopped cilantro
1 lime, cut into wedges
Salt and pepper to taste

Steps:

In a skillet over medium heat, add corn kernels and cook until lightly browned.
In a bowl, mix mayonnaise and sour cream to make the dressing.
Add the cooked white rice to the skillet with the corn and stir in the dressing.
Sprinkle crumbled feta cheese over the mixture and stir until well combined.
Season with chili powder, salt, and pepper to taste.
Cook for an additional 2-3 minutes until everything is heated through.
Remove from heat and garnish with chopped cilantro.
Serve the Mexican Street Corn and Rice Skillet with lime wedges on the side.
Enjoy this gluten-free dish bursting with flavors!