Mexican Street Corn Chicken Bowl

RECIPE Mexican Street Corn Chicken Bowl by See Recipe

Mexican Street Corn Taco Bowl are made with juicy taco-seasoned chicken, smoky street corn, and fun toppings. Ready in 30 minutes and perfect for busy weeknights or meal prep! See Recipe

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What you need:

[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 See Recipe

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. See Recipe

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. See Recipe

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. See Recipe

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. See Recipe

We hope you enjoy this delicious Mexican Street Corn Chicken Bowl recipe. See Recipe

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