Ingredients
4 chicken breasts (6 oz each)
2 ears of corn, kernels removed
1/4 cup cotija cheese, crumbled
1/4 cup mayonnaise
2 tbsp lime juice
1 tbsp chili powder
1 tbsp olive oil
1/4 cup fresh cilantro, chopped
1 tsp salt
1/2 tsp black pepper
1 teaspoon ground cumin
1 red bell pepper, thin strips (optional)
Instructions
Preheat grill to medium-high heat (375°F/190°C)
In a bowl, mix chicken breasts with 1 tbsp olive oil, chili powder, cumin, salt, and pepper. Marinate 15 minutes
Grill chicken 3-4 minutes per side until golden, 165°F internal temperature
Meanwhile, toss corn kernels with lime juice, chili powder, and remaining olive oil. Grill 5-7 minutes until charred
Assemble: Top grilled chicken with corn mixture, cotija cheese, and cilantro
Serve with lime wedges on the side
Notes
For extra flavor, grill red bell peel strips alongside
Substitute cotija cheese with feta or avocado if unavailable
Store leftovers in airtight container for 2-3 days
Adjust grilling time based on chicken thickness
- Prep Time: 15
- Cook Time: 20
- Category: Lean Chicken
- Method: Grilling
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with corn topping
- Calories: 520
- Sugar: 6g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 110mg