Mexican Street Corn Chicken Bowl
A vibrant and delicious chicken bowl inspired by the classic Mexican street corn, featuring juicy chicken, creamy corn salad, and fresh toppings.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts Seasoned with salt and pepper
For the Corn Salad
- 2 cups corn (fresh or frozen) Use fresh corn for the best flavor
- 2 tablespoons mayonnaise For creaminess
- 1 tablespoon lime juice Freshly squeezed for best taste
- 2 tablespoons cotija cheese For topping
- to taste chili powder Adjust based on spice preference
- Salt and pepper to taste
Garnishes
- Fresh cilantro for garnish Add to taste
- More tablespoons cotija cheese For additional topping, optional
Instructions
Cooking the Chicken
- Season the chicken breasts with salt and pepper.
- Heat a skillet over medium-high heat and add a drizzle of olive oil.
- Cook the chicken for about 6-8 minutes on each side until cooked through (internal temperature of 165°F).
- Remove from skillet and let rest.
Preparing the Corn Salad
- In a bowl, mix together corn, mayonnaise, lime juice, cotija cheese, and chili powder.
- Stir until well combined and adjust seasoning with salt and pepper to taste.
Assembling the Bowl
- Slice the cooked chicken into strips or cubes.
- Divide the corn salad among serving bowls and top with sliced chicken.
Garnishing and Serving
- Finish with fresh cilantro and additional cotija cheese if desired.
- Enjoy your vibrant and tasty Mexican Street Corn Chicken Bowl warm!
Notes
Consider serving with crispy tortilla chips, fresh salsa, black beans, lime wedges, or a refreshing drink like hibiscus tea or lemonade. For leftovers, store components separately in airtight containers in the fridge.