I can't find cotija cheese. What is the best substitute?

As mentioned, a good quality, crumbly feta cheese is the best and most widely available substitute. It provides a similar salty, briny flavor.

Can I make this Street Corn Chicken Bowl vegetarian?

Yes, absolutely! To make it vegetarian, simply omit the chicken and replace it with a can of rinsed and drained black beans or chickpeas. You can toss the beans with the same chili powder and paprika seasoning for extra flavor.

What's the best way to grill corn for this recipe?

You can grill corn directly on the grates for a smokier char, or you can grill it in the husk for a more steamed, tender result. For this recipe, grilling directly on clean, oiled grates over medium-high heat for 10-12 minutes, turning occasionally, is perfect for getting those beautiful charred spots.

Street Corn Chicken Bowl: The #1 Ultimate Summer Recipe

The Ultimate Street Corn Chicken Bowl (Perfect for Summer!)

A flavorful meal bowl inspired by Mexican street corn (elote). The dish features seasoned, grilled or pan-seared chicken breast served over a bed of white rice. It’s topped with a creamy and tangy corn mixture made from grilled corn, mayonnaise, sour cream, crumbled cotija cheese, lime juice, and fresh cilantro. The bowl is finished with a sprinkle of more cheese for a complete and satisfying meal.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Yield: 2 servings
Category: Main Course
Method: Grilling, Pan-Searing
Cuisine: Mexican-inspired
Diet: Gluten Free

Ingredients

2 boneless, skinless chicken breasts
1 cup cooked white rice
1 cup grilled corn kernels (or canned, drained)
¼ cup mayonnaise
¼ cup sour cream
½ cup crumbled cotija cheese (or feta)
1 lime (juiced)
1 teaspoon chili powder
1 teaspoon smoked paprika
¼ cup chopped fresh cilantro
Salt and pepper to taste

Instructions

Prepare the Chicken: Season the chicken breasts on both sides with chili powder, smoked paprika, salt, and pepper.
Grill or pan-sear the chicken for about 6-8 minutes per side, or until it is cooked through and has an internal temperature of 165°F.
Let the cooked chicken rest for a few minutes before slicing.
Make the Corn Mixture: While the chicken cooks, in a medium bowl, mix together the grilled corn, mayonnaise, sour cream, lime juice, half of the crumbled cotija cheese (¼ cup), and chopped cilantro.
Season the corn mixture with salt and pepper to taste.
Assemble the Rice Bowl: Divide the cooked white rice evenly between two serving bowls.
Top the rice with the sliced chicken and a generous portion of the street corn mixture.
Garnish and Serve: Sprinkle the remaining cotija cheese and additional fresh cilantro over the top of each bowl. Add a lime wedge on the side for squeezing, if desired. Serve and enjoy.

Notes

You can use either a grill or a skillet to cook the chicken.
Letting the chicken rest before slicing helps keep it juicy.
Feta cheese can be used as a substitute for cotija cheese.
Using pre-cooked rice can save time on assembly.

Find it online: https://cookupjoy.com/street-corn-chicken-bowl/