Description
A protein-packed bowl featuring charred corn, grilled chicken, and tangy cotija cheese, inspired by the flavors of summer street food.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 10–12 oz total)
- 1 cup roasted corn kernels (fresh or frozen, thawed)
- 1/2 cup cotija cheese, crumbled
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon chili powder (or to taste)
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Tortilla chips, for serving (optional)
Instructions
- Preheat your grill or grill pan to medium-high heat. Lightly oil the chicken breasts and season both sides with chili powder, salt, and pepper.
- Grill the chicken breasts until fully cooked, about 6–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes.
- While the chicken cooks, heat a skillet over medium-high heat and toss in the roasted corn for 2–4 minutes until slightly charred. Remove from heat and transfer to a bowl.
- In the bowl with the corn, mix in lime juice and cotija cheese. Taste and adjust seasoning with additional chili powder, salt, or lime as desired.
- Slice the grilled chicken against the grain and divide between bowls or plates.
- Top each chicken portion with the corn–cotija mixture and garnish with chopped cilantro.
- Serve immediately with tortilla chips if desired.
Notes
For lower sodium, reduce or omit added salt and use a low-sodium cheese. Avoid overcooking the chicken to keep it juicy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: moderate
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2.5g
- Protein: 62g
- Cholesterol: 100mg