Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
Juice of 2 limes, divided
1.5 teaspoon chili powder or Tajin seasoning, divided
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups corn kernels (fresh, frozen, or canned)
1/3 cup mayonnaise or Mexican crema
1/2 cup crumbled cotija cheese, plus more for garnish
1/2 cup chopped fresh cilantro, plus more for garnish
1 jalapeño, finely diced (optional)
4 cups cooked rice
1 large avocado, sliced or diced
Lime wedges for serving
Instructions
1. In a bowl, combine olive oil, juice of 1 lime, 1 tsp chili powder, cumin, garlic powder, salt, and pepper; add the chicken and marinate for at least 30 minutes.
2. While chicken marinates, cook rice according to package directions.
3. Char corn on a grill or in a hot skillet for 5-7 minutes until lightly blackened.
4. In a separate bowl, combine charred corn, mayonnaise, cotija cheese, cilantro, optional jalapeño, juice of 1 lime, and 1/2 tsp chili powder.
5. Cook the marinated chicken on a grill or in a skillet for 6-8 minutes per side, until cooked through (165°F).
6. Rest the chicken for 5-10 minutes before slicing.
7. Assemble bowls by dividing rice, then topping with sliced chicken, street corn salad, and avocado.
8. Garnish with extra cotija cheese, fresh cilantro, and serve with lime wedges.
Notes
For the best flavor, use a very hot grill or skillet to get a good char on the corn. Store components separately in the refrigerator for up to 4 days for easy meal prep. Feta cheese is the best substitute for cotija cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling, Sautéing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 780 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 42 g
- Saturated Fat: 10 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 9 g
- Protein: 48 g
- Cholesterol: 155 mg