Description
Enjoy a vibrant Mexican Street Corn Chicken Bowl. This bowl combines grilled chicken with the flavors of Mexican street corn for a quick and delicious meal.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 ears of corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped cilantro
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Preheat grill to medium-high heat.
- Season chicken breasts with chili powder, cumin, salt, and pepper. Grill for 6-8 minutes per side, until cooked through. Let rest and dice.
- Grill corn until kernels are lightly charred, about 8-10 minutes, turning occasionally. Cut kernels off the cob.
- In a bowl, mix corn kernels with mayonnaise, sour cream, cotija cheese, cilantro, lime juice, salt, and pepper.
- Assemble bowls with rice or quinoa, grilled chicken, and Mexican street corn mixture.
Notes
- Add avocado for creaminess.
- Use canned corn if fresh corn is unavailable.
- Adjust spice levels to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican