Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 ears of fresh corn, grilled or roasted
- 1 cup mayonnaise
- 1/2 cup crumbled Cotija cheese
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 lime, juiced
- 1/4 cup chopped cilantro
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for grilling
Instructions
- 🌽 Prepare the Corn: Grill or Roast
Start by cooking the corn ears until tender and slightly charred, either on a grill or in an oven at 400°F (200°C) for 15-20 minutes. Let cool slightly. - 🍗 Cook the Chicken
Season chicken breasts with garlic powder, chili powder, smoked paprika, salt, and pepper. Drizzle with olive oil. Grill each side for 6-8 minutes until fully cooked. Rest for a few minutes, then slice into strips. - 🧀 Make the Creamy Corn Mixture
In a bowl, mix mayonnaise, lime juice, half of the cilantro, crumbled Cotija cheese, and a pinch of chili powder for flavor. - 🌮 Assemble the Bowls
Divide cooked corn, sliced chicken, and optional toppings into bowls. Top with the creamy corn mixture, additional Cotija, and cilantro. Serve with lime wedges.
Notes
- To enhance smoky flavor, use fresh grilled corn or roasted corn for best results.
- Prepare components ahead of time for quick assembly during busy weeknights.
- Use dairy-free alternatives for a dairy-free version, such as vegan mayo and dairy-free cheese.
- This recipe takes approximately 30-40 minutes to prepare, ideal for a quick, flavorful weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling, Roasting, Mixing
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg