This Mexican Street Corn Taco Bowl combines perfectly seasoned chicken, Mexican street corn, and fresh toppings! Ready in 30 minutes and meal-prep friendly.
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.
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.
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.
4
Assemble bowls with cooked rice, sliced chicken, street corn, pickled onions, black beans, and avocado (if using). Squeeze fresh lime juice over top.