Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn kernels (approximately 2 ears)
- ½ cup mayonnaise
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- ½ cup chopped fresh cilantro
- ½ cup crumbled queso fresco (or feta)
- Salt and pepper to taste
Instructions
- Preheat your grill or skillet over medium-high heat. Season chicken breasts with salt and pepper, then cook for about 6-7 minutes on each side until golden brown.
- While the chicken cooks, grill fresh corn for approximately 10 minutes, rotating frequently until charred.
- In a bowl, mix mayonnaise, lime juice, and chili powder until smooth.
- Once cooked, chop the chicken into bite-sized pieces. In a large bowl, combine the chicken, grilled corn kernels, and chopped cilantro.
- Drizzle the creamy sauce over the mixture and sprinkle crumbled queso fresco on top; mix well until evenly coated.
- Serve warm in bowls with additional cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg