Ingredients
Equipment
Method
- In a medium bowl, toss the thinly sliced chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Allow it to marinate for at least 10 minutes while you prepare the corn. Heat a skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side, or until cooked through and no longer pink in the center. Once cooked, remove from the pan and set aside.2 boneless, skinless chicken breasts, thinly sliced, 1 tablespoon olive oil, 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon garlic powder, salt and freshly ground black pepper, to taste
- In the same skillet (no need to clean), melt the butter over medium heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until they are tender and slightly charred in spots.1 tablespoon butter, 2 cups fresh or frozen corn kernels
- Reduce the heat to low. Add the mayonnaise, crumbled cotija cheese, chopped cilantro, lime juice, and smoked paprika to the skillet with the corn. Stir gently until everything is well combined and the cheese has started to melt, creating a creamy sauce. Taste and adjust seasoning with salt and pepper if needed.½ cup mayonnaise, ¼ cup crumbled cotija cheese (or feta cheese as a substitute), 2 tablespoons chopped fresh cilantro, 1 tablespoon lime juice, ½ teaspoon smoked paprika, salt and freshly ground black pepper, to taste
- Divide the cooked quinoa or rice evenly among your serving bowls. Top with the cooked chicken slices. Spoon a generous portion of the creamy street corn mixture over the chicken. Garnish with any of your desired optional toppings such as sliced avocado, salsa, pickled red onions, or chopped jalapeños.1 cup cooked quinoa or rice, for serving, 2 boneless, skinless chicken breasts, thinly sliced, sliced avocado, salsa, pickled red onions, chopped jalapeños
Notes
Refrigerated for up to 3 days. The corn mixture is best reheated with minimal heat to preserve its creamy consistency.
