In the summer there is nothing better than fresh corn. I love to eat it raw actually. It is so sweet you don’t even have to cook it! I was trying to come up with an easy weeknight recipe that still had some fun flavors and this is the result. It’s very quick and easy, especially when you use frozen or pre-cooked brown rice. The sweet corn and salty feta are the perfect balance. The taco seasoning adds some smokiness and spice, which is great. I jazzed up the rice a little bit even though I was using frozen rice. It adds a lot of great flavor. I cooked my chicken in the air fryer, but feel free to grill yours or bake it in the oven.

This meal comes together in less than 30 minutes and would also be great for meal prep. If you make this ahead of time, I might wait to add the feta until you are serving.

To cut your corn off the cob easier, lay your corn down parallel to the cutting board (vs perpendicular) and it makes it SO much easier. No corn flying around! haha!

Mexican Chicken with Fresh Corn Salsa

Recipe by Stephanie SmithCourse: DinnerCuisine: MexicanDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

385

kcal

Protein

37

g

Fat

6.2

g

Carbohydrates

46.2

g

Ingredients

• 2 x 5 oz raw chicken breasts

• taco seasoning

• 1 fresh ear of corn on the cob, sliced off

• 1/4 cup reduced fat feta

• 1 jalapeno pepper, seeded and diced

• 2 scallion greens, sliced

• 1 lime, juiced

• 2 tbsp cilantro, divided

• 3/4 tsp salt, divided

• 1.5 cooked cups brown rice

Directions

• Combine corn, feta, 1 tbsp cilantro, jalapeno, scallions, 1/2 the lime juice and 1/4 tsp salt.
• Season chicken with taco seasoning.
• Spray with olive oil and cook in the air fryer at 380 for 8 minutes. (until internal temp reaches 165)
• Warm rice and add remaining cilantro, lime juice and salt.
• Place chicken over rice and top with corn salsa.

Notes

• I use frozen brown rice from Whole Foods.