Description

A festive bowl that brings together smoky grilled chicken, creamy charred street corn, fluffy rice, and bright toppings for a crowd‑pleasing summer meal.

Ingredients

2 chicken breasts
Olive oil
1 tsp chili powder (plus extra for corn and topping)
Salt & pepper
2 ears fresh corn (or 2 cups frozen, thawed)
1 cup cooked white or brown rice
¼ cup mayonnaise
2 tbsp lime juice (plus wedges for serving)
¼ tsp chili powder for corn sauce
½ cup cotija cheese, crumbled (or feta/q’ fresco)
½ avocado, sliced
2 tbsp chopped fresh cilantro
2 tbsp thinly sliced red onion

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Instructions

Season chicken with olive oil, chili powder, salt, and pepper. Rest for at least 15 minutes.
Grill chicken over medium-high heat until golden with grill marks and juices run clear. Rest, then slice.
Brush corn with oil and grill until charred (8–10 minutes). Slice kernels off when cool.
Mix mayo, lime juice, and chili powder in a bowl. Stir in corn and cotija cheese.
Build bowls: rice, chicken slices, creamy corn topping.
Garnish with avocado, cilantro, red onion, cotija, extra chili powder, and lime wedge. Serve immediately.

Notes

Prep chicken & corn ahead to speed dinner time.
Substitutes: feta or queso fresco for cotija; plant-based mayo and nutritional yeast for dairy-free.
Turn up heat with jalapeños, chipotle, or hot sauce.
Veggie option: use grilled portobello, cauliflower, or crispy tofu in place of chicken.