Mexican Street Corn Chicken Bowl 

Ingredients:

For the Grilled Chicken:

4 small boneless skinless chicken breasts
1 batch chicken marinade (your favorite marinade or a simple mix of olive oil, lime juice, garlic, cumin, and chili powder)
For the Mexican Street Corn Salad:

2 cups grilled corn (approximately 3–4 cobs of corn)
1/3 cup mayonnaise
1/4 cup feta cheese, crumbled
2 tablespoons fresh cilantro, chopped
1-2 tablespoons lime juice
1/2 tablespoon garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/4 cup red onion, diced
1/4 cup cotija cheese, crumbled
Instructions:

Marinate the Chicken:
Prepare your chicken marinade and coat the chicken breasts. Let them marinate for at least 30 minutes (or longer for more flavor).
Grill the Chicken:
Preheat your grill or skillet over medium-high heat. Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let rest before slicing.
Prepare the Mexican Street Corn Salad:
In a large bowl, combine the grilled corn, mayonnaise, feta cheese, cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, black pepper, red onion, and cotija cheese. Mix well until all ingredients are combined.
Assemble the Bowl:
In serving bowls, layer cooked rice (or your choice of base), sliced grilled chicken, and a generous scoop of the Mexican Street Corn Salad on top.
Serve:
Garnish with additional cilantro and lime wedges if desired. Enjoy your vibrant and flavorful Mexican Street Corn Chicken Bowl!