Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 ears Corn on the cob, kernels removed (about 2 cups)
- 1/2 cup Mayonnaise
- 1/4 cup Sour cream
- 1/4 cup Cotija cheese, crumbled
- 2 tablespoons Chopped cilantro
- 1 Lime, juiced
- 1 teaspoon Chili powder
Instructions
- Step 1: Preheat grill to medium-high heat. Toss chicken with olive oil, salt, and pepper. Grill chicken until cooked through, about 6-8 minutes, flipping halfway through. Alternatively, cook the chicken in a skillet over medium heat.
- Step 2: While the chicken is cooking, grill the corn kernels in a grill basket or skillet until slightly charred and softened, about 5-7 minutes. Alternatively, you can pan-fry the kernels in a skillet with a little oil.
- Step 3: In a medium bowl, combine the mayonnaise, sour cream, cotija cheese, cilantro, lime juice, and chili powder. Mix well to create the sauce.
- Step 4: In a large bowl, combine the grilled chicken, grilled corn, and the sauce. Toss everything together until well coated.
- Step 5: Divide the mixture into bowls and serve immediately. Garnish with extra cotija cheese and cilantro, if desired.
Notes
- Store leftover chicken and corn mixture in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the bowl gently in a skillet or microwave, adding a splash of water or chicken broth to maintain moisture.
- Serve your tasty bowl over a bed of cilantro-lime rice or quinoa for a heartier, more filling meal.
- Don't be shy with the lime juice – it really brightens up all the flavors!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American