Ingredients
For the Grilled Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper, to taste
For the Grilled Corn:
- 4 ears fresh corn, shucked and halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Creamy Sauce:
- 1 cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- Salt and pepper, to taste
For Assembling the Bowls:
- 1 cup cooked corn kernels (from grilled corn)
- ½ cup chopped fresh cilantro
- ¼ cup chopped jalapeños (adjust to taste)
- Lime wedges for serving
Instructions
Step 1: Prepare the Grilled Chicken
- In a large bowl, combine chicken with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Mix until the chicken is fully coated with the spices.
- Preheat your grill (or grill pan) to medium heat.
- Grill the chicken for 8–10 minutes per side, or until cooked through and slightly charred.
- Transfer to a plate, cover loosely with foil, and let rest for 5 minutes.
- Slice into thin strips.
Step 2: Grill the Corn
- Brush each ear of corn with olive oil and season with salt and pepper.
- Place on the grill and cook for 5–7 minutes per side, turning occasionally, until kernels are lightly charred.
- Let cool slightly, then slice the kernels off the cob.
Step 3: Make the Creamy Sauce
- In a bowl, whisk together Greek yogurt, mayonnaise, lime juice, honey, chili powder, cumin, salt, and pepper.
- Mix until smooth and creamy. Taste and adjust seasoning if needed.
- Set aside in the refrigerator until ready to use.
Step 4: Assemble the Bowls
- Divide the grilled corn kernels into four bowls.
- Top each bowl with sliced grilled chicken.
- Add chopped cilantro and jalapeños.
- Drizzle with the creamy sauce.
- Serve with lime wedges on the side.
