Description
A vibrant Mexican-inspired main dish combining smoky grilled corn, juicy chicken, and a tangy chili-lime dressing in 25 minutes. Perfect for a quick meal or lunch prep with bold flavors and creamy textures.
Ingredients
Chicken breasts 1 lb (boneless skinless; thighs also work)
Corn on the cob 4 ears (fresh or thawed frozen)
Mayonnaise 1/3 cup (full-fat recommended)
Lime juice 2 tbsp (fresh squeezed preferred)
Chili powder 1/2 tsp (adjust to taste; chipotle optional)
Cotija cheese 1/4 cup (or feta/queso fresco)
Cilantro 1/4 cup (chopped leaves)
Red onion 1/4 cup (finely diced)
Salt & pepper (to taste; kosher salt preferred)
Instructions
Preheat grill to medium-high heat (400°F–450°F)
Season chicken breasts with salt and pepper
Grill chicken 6–8 minutes per side until 165°F
Grill corn on grates 8–10 minutes, turning every 2 minutes
Let chicken rest 5 minutes
Dice chicken into bite-sized cubes
Cut corn kernels off the cob using a sharp knife
In a bowl, whisk mayonnaise, lime juice, chili powder, and salt
Add chicken, corn, red onion, and cilantro to the bowl
Toss gently until coated
Sprinkle Cotija cheese on top and toss again
Serve at room temperature or chilled
Notes
Soak red onion in cold water 10 minutes, then drain for milder flavor
Use thawed frozen corn if fresh not available
Store leftovers in an airtight container for up to 2 days
For extra heat, add 1 tsp crushed red pepper flakes to dressing
- Prep Time: 10
- Cook Time: 15
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 1000mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg