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Mexican Street Corn Chicken Bowl

Mexican Street Corn Chicken Bowl
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Savor the bold flavors of Mexican Street Corn Chicken Bowl that satisfies hunger and brightens your meal with every bite

Ingredients

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  • 2 large boneless, skinless chicken breasts
  • 2 cups fresh or frozen corn kernels
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled Cotija cheese
  • 2 tablespoons lime juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup cooked rice or quinoa
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh cilantro, chopped (for garnish)

    • Instructions

  • Pat your chicken breasts dry, then season generously with salt, black pepper, smoked paprika, and a pinch of chili powder. Let them sit for 10 minutes.
  • Heat olive oil in a skillet over medium-high heat. Add the chicken and cook about 6-7 minutes per side until golden and cooked through (internal temperature should reach 165°F). Remove and let rest.
  • In the same skillet, toss in corn kernels. Cook without stirring for 3-4 minutes to get charred spots, stirring occasionally after. Add minced garlic in the last minute.
  • In a bowl, mix mayonnaise, lime juice, chili powder, and crumble in the Cotija cheese. Stir until combined.
  • Slice the rested chicken thinly. Spoon cooked rice or quinoa into bowls, layer on the grilled corn, the chicken slices, then drizzle generously with the creamy sauce.
  • Garnish with chopped cilantro and serve with an optional lime wedge.

    • Notes

    A hearty Mexican Street Corn Chicken Bowl featuring smoky charred corn kernels, tender juicy chicken, creamy Cotija cheese sauce, and a tangy lime dressing, perfect for a protein-packed street food inspired meal.

    Find it online: https://mekara.info/mexican-street-corn-chicken-bowl-recipe/