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Let's Make Mexican Street Corn Chicken Bowl
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This Mexican Street Corn Taco Bowl combines perfectly seasoned chicken, Mexican street corn, and fresh toppings! Ready in 30 minutes and meal-prep friendly.
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Ingredients

  • [Chicken]
  • 1 lb boneless skinless chicken breast (cut into cutlets)
  • 1 tbsp olive oil
  • 1 lime, juice
  • 2 tbsp taco seasoning
  • [Street Corn]
  • 3 cups corn (fresh, frozen, or canned)
  • 2 tbsp reduced fat mayonnaise
  • 2 tbsp nonfat plain Greek yogurt (or Mexican crema)
  • 1 lime, juice
  • 1 tsp chili powder (adjust to taste)
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/3 cup cotija cheese
  • 1/4 cup cilantro, chopped
  • [Bowls]
  • 2 cups cooked white rice (or quinoa, cauli rice, greens)
  • 2 cups canned black beans, rinsed and drained
  • 1/4 cup pickled red onions
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Let's Watch Mexican Street Corn Chicken Bowl
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Step 1 If needed, cut your chicken breasts horizontally and pound into thinner cutlets so they cook quickly and easily. Add the chicken, olive oil, lime juice, and taco seasoning to a non-reactive bowl or ziploc bag. Marinate the chicken for 15-30 minutes.
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Step 2 While the chicken marinates, make the street corn. Combine the mayo, yogurt, lime juice, chili powder, cumin, and paprika in the bottom of a bowl. Add the corn, cotija cheese, and cilantro. Toss to combine. Taste and season with salt and pepper as needed.
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Step 3 Cook the chicken: Heat a heavy cast iron skillet (or grill pan) over medium high heat. Once hot, add the chicken and cook for 3-5 minutes per side, depending on thickness until cooked through.
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Step 4 Assemble bowls with cooked rice, sliced chicken, street corn, pickled onions, black beans, and avocado (if using). Squeeze fresh lime juice over top.
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