Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts
- 2 ears Corn on the cob, kernels removed
- 1/2 cup Mayonnaise
- 1/4 cup Sour cream
- 1/4 cup crumbled Cotija cheese
- 2 tbsp Chopped cilantro
- 1 tbsp Chili powder
- 1 Lime, juiced
Instructions
- Step 1: Season chicken breasts with salt, pepper, and chili powder. Grill or pan-fry until cooked through, about 6-8 minutes per side. Let rest for 5 minutes, then dice.
- Step 2: While chicken is cooking, grill or saute the corn kernels until slightly charred.
- Step 3: In a medium bowl, combine mayonnaise, sour cream, lime juice, and cilantro. Mix well.
- Step 4: In a bowl, combine the diced chicken and grilled corn.
- Step 5: Top the chicken and corn mixture with the mayonnaise mixture and crumbled Cotija cheese.
- Step 6: Serve immediately and enjoy!
Notes
- Store leftover chicken and corn separately from the creamy sauce to prevent it from getting soggy.
- For best reheating, warm the chicken and corn in a skillet before adding the toppings.
- Garnish with an extra lime wedge for squeezing and a sprinkle of chili powder for a pop of color and flavor.
- Don't be shy with the chili powder on the chicken; it adds a smoky depth that complements the sweetness of the corn!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American