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Mexican Street Corn Bowls

Mexican Street Corn Bowls are loaded with fresh ingredients and plenty of protein, making them perfect for busy weekdays. Prep on the weekend and have a wholesome lunch all week.
Prep Time10 minutes
Cook Time15 minutes
Course: Lunch
Cuisine: Mexican
Diet: Gluten Free
Servings: 4 lunch bowls
Calories: 403kcal
Author: Annie Holmes

Ingredients

Mexican Street Corn

  • 2.5 cup corn kernels
  • 2 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • 2 tablespoons red onion finely chopped
  • 2 tablespoons jalapeños seeded and finely chopped
  • 2 teaspoons lime zest
  • ½ teaspoon paprika
  • ¼ cup cotija queso fresco or feta
  • salt and pepper to taste

Cilantro Lime Chicken

  • 1 pound boneless skinless chicken breast, cut into bite size cubes
  • 1 tablespoon olive oil
  • 2 tablespoons taco seasoning
  • zest of 1 lime

Cilantro Lime Glaze

  • 2 tablespoons chopped cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • juice of 1 lime

Pico

  • ½ cup tomatoes chopped
  • 2 tablespoons white onion
  • 1 tablespoon cilantro finely chopped

Misc Ingredient

  • 1 can black beans drained and rinsed

Instructions

Mexican Street Corn

  • Heat a large skillet over medium heat and drizzle with olive oil. Add the corn and allow it to sit at least 20 seconds before stirring. Once the corn has begun to char set it aside to cool. Once cooled, add the remaining street corn ingredients.
  • Combine the ingredients and stir until evenly distributed.

For the Cilantro Lime Chicken

  • Toss the chicken in the olive oil, taco seasoning and lime zest.
  • Air fry at 380 degrees 5 minutes. Toss and air fry 5-6 more minutes until cooked through.
  • While the chicken is cooking combine the cilantro, oil, honey, garlic powder, salt and lime juice. Toss the chicken in the cilantro lime sauce.

To Assemble the Bowls

  • Divide the Mexican street corn, cilantro lime chicken, drained and rinsed black beans and pico de gallo among 4 2 or 2.5 cup meal prep containers.

For the Pico

  • Combine the tomatoes, onion, and cilantro

Nutrition

Serving: 1 lunch bowl | Calories: 403kcal | Carbohydrates: 43g | Protein: 38g | Fat: 10g | Cholesterol: 93mg | Sodium: 902mg | Fiber: 10g | Sugar: 11g