Description
A vibrant and flavorful Mexican-inspired dish featuring juicy grilled chicken, sweet street corn, zesty lime, and fresh cilantro.
Ingredients
Scale
- 2 large chicken breasts
- 2 cups corn (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Juice of 1 lime
- ¼ cup mayonnaise
- ¼ cup crumbled cotija cheese
- 1 handful fresh cilantro (chopped)
- Salt and pepper to taste
Instructions
- Prep the chicken: Season chicken breasts with salt, pepper, smoked paprika, and chili powder. Let sit for about 15 minutes.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes on each side until internal temperature reaches 165°F (75°C). Let rest, then slice.
- Grill the corn: If using fresh corn, shuck and grill or sauté for 5-8 minutes until charred. If using frozen or canned, sauté until heated through.
- Make the creamy dressing: Mix mayonnaise, lime juice, and a pinch of salt in a small bowl.
- Combine flavors: In a large bowl, mix charred corn, creamy dressing, and chopped cilantro.
- Assemble the bowl: Serve sliced chicken over a base of rice or quinoa and top with the corn mixture.
- Final touches: Sprinkle with cotija cheese and add extra lime wedges on the side.
Notes
This dish is customizable—try grilled shrimp or a vegan version with portobello mushrooms.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 85mg
Keywords: Street Corn, Chicken Bowl, Mexican Recipe, Healthy Dinner