Mexican Street Corn Taco Bowls
Mexican Street Corn Taco Bowls are a delicious and fun way to enjoy the flavors of Mexico at home. They combine grilled chicken, vibrant corn salad, and fresh toppings served over a bed of brown rice. This dish is perfect for family dinners or gatherings with friends. Not only are they tasty, but they also look colorful and appetizing.
Why Make This Recipe
There are many reasons to make Mexican Street Corn Taco Bowls. First, they are easy to prepare and can be made in under an hour. You can also customize them to suit your taste. Whether you want spicy or mild flavors, you have the freedom to pick your ingredients. Plus, this recipe is a great way to incorporate healthy foods into your diet while still enjoying a filling meal.
How to Make Mexican Street Corn Taco Bowls
Making Mexican Street Corn Taco Bowls is simple. Follow these steps to prepare a delicious meal:
Ingredients:
- 2 chicken breasts (butterflied if large)
- 2 tbsp avocado oil
- 1 lime (juiced and zested)
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp salt
- ½ tsp Mexican oregano
- 1 cup restaurant-style salsa
- ½ cup sour cream (reduced fat or full-fat)
- 3 cups brown rice (cooked)
- 2 cups Mexican Street Corn Salad
- 1 15-ounce can black beans (drained and rinsed)
- 1 cup shredded or chopped lettuce
- ½ cup Mexican blend cheese (shredded)
- 2 medium avocados (sliced)
- ¼ cup cilantro leaves (chopped)
Directions:
- In a large ziplock bag or bowl, combine all chicken ingredients together. Marinate the chicken in the refrigerator for 6-8 hours.
- Spray a grill pan or skillet with cooking spray, and heat on medium. Add the chicken breasts, and cook the chicken for 5-6 minutes on each side. Ensure the chicken is cooked through to 165 degrees, then set aside to rest. Once cooled, slice the chicken.
- In a small bowl, stir together the salsa and sour cream. This is your taco bowl sauce!
- Assemble the bowls evenly with rice, corn salad, sliced chicken, and the remaining toppings. Drizzle with the salsa sauce and serve!
How to Serve Mexican Street Corn Taco Bowls
Serve Mexican Street Corn Taco Bowls warm, allowing everyone to enjoy their own customized bowl. You can place the bowls on the table with extra toppings on the side, so guests can add what they like. This will make for a fun and interactive meal!
How to Store Mexican Street Corn Taco Bowls
To store leftover Mexican Street Corn Taco Bowls, place them in an airtight container in the refrigerator. They will stay fresh for up to three days. When ready to eat, reheat in the microwave or on the stovetop until warmed through.
Tips to Make Mexican Street Corn Taco Bowls
- For additional flavor, try adding more spices to the chicken marinade.
- Use a variety of toppings, such as jalapeños or pico de gallo, to enhance the flavor.
- If you want a vegetarian version, replace the chicken with grilled vegetables or tofu.
Variation
Feel free to vary the ingredients to suit your taste. You can use quinoa instead of brown rice or add other veggies like bell peppers and corn. You can also switch out the proteins, using shrimp or beef as alternatives.
FAQs
1. Can I make these bowls ahead of time?
Yes, you can prepare the components ahead of time. Cook the chicken, rice, and corn salad, then store them separately in the fridge. Assemble the bowls just before serving.
2. What can I use instead of sour cream?
You can use Greek yogurt as a healthier alternative to sour cream or leave it out entirely if you prefer.
3. Are these bowls gluten-free?
Yes, as long as you check the labels on your ingredients, Mexican Street Corn Taco Bowls can be made gluten-free.
Enjoy cooking and indulging in these tasty Mexican Street Corn Taco Bowls!
