Street Corn Chicken Bowl
A delightful mix of sweet corn and tender grilled chicken, this Street Corn Chicken Bowl brings a taste of Mexican street food to your table.
Equipment
- 1 grill preheated
- 1 mixing bowl large
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts
- 4 ears of corn husked
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese crumbled
- 1/4 cup fresh cilantro chopped
- 2 limes juiced
- 1 tsp chili powder
- 2 cloves garlic minced
Instructions
Preparation
- In a bowl, combine lime juice, garlic, cilantro, and chili powder. Add chicken breasts and coat well. Marinate for at least 30 minutes.
- Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
- Place the corn on the grill and cook, turning occasionally, until charred and tender, about 10 minutes. Remove from grill and let cool slightly.
- Place marinated chicken on the grill. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes.
- Cut the kernels off the cob and place in a large bowl. Add mayonnaise, cotija cheese, lime juice, and cilantro. Stir to combine.
- Slice the rested chicken breasts into strips for easy serving.
- In serving bowls, distribute the corn mixture evenly. Top with sliced chicken and garnish with additional cilantro and chili powder.
- Serve immediately while the flavors are fresh and vibrant. Enjoy your Street Corn Chicken Bowl with a side of lime wedges.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Allow the chicken to marinate for maximum flavor. Ingredient Substitutions: Use feta instead of cotija. How to Serve: Top with extra lime juice for added zest. Storage & Freshness: Best enjoyed fresh but can be stored for up to 3 days. Make-Ahead Tips: Prepare the corn mixture in advance and store separately.