Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 ears of corn, husked
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese
- 1 lime, juiced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups cooked rice (white or brown)
- Optional toppings: avocado slices, hot sauce, pickled onions
Instructions
- In a bowl, whisk together lime juice, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add chicken breasts and marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
- Preheat grill to medium-high heat. Grill chicken breasts for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then dice.
- While chicken is grilling, grill corn on the cob, turning occasionally, until kernels are lightly charred, about 8-10 minutes. Let cool slightly, then cut kernels off the cob.
- In a large bowl, combine grilled corn kernels, mayonnaise, sour cream, cilantro, and cotija cheese. Mix well.
- Divide cooked rice among four bowls. Top with diced grilled chicken and street corn mixture. Garnish with optional toppings, such as avocado slices, hot sauce, or pickled onions.
Notes
For a spicier kick, add a pinch of cayenne pepper to the marinade or use a spicier chili powder. Leftovers can be stored in the refrigerator for up to 3 days. You can also use canned corn if fresh corn is not available. For a vegetarian option, substitute the chicken with grilled halloumi cheese.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg