Southwest Chicken Taco Bar

• Heat a drizzle of oil in a large pan over medium-high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 3-5 minutes. (TIP: If corn begins to pop, cover pan.) Turn off heat; transfer to a medium bowl. Wipe out pan. • To bowl with corn, add mayonnaise, ½ tsp chili powder (you'll use the rest later), ¼ tsp sugar, and juice from one lime wedge (1 tsp chili powder, ½ tsp sugar, and juice from two lime wedges for 4 servings). Stir to combine. Taste and season with salt, pepper, and more lime juice if desired. TIP: You can customize the corn salad by also adding as much cilantro and feta as you like; any remaining cilantro and feta will be served alongside the taco bar. • Refrigerate corn salad until ready to serve.

• Heat a drizzle of oil in pan used for corn over medium-high heat. Add onion and bell pepper; season with remaining chili powder, salt, and pepper. Cook, stirring occasionally, until browned and softened, 3-5 minutes (lower heat if veggies begin to brown too quickly!). • Turn off heat; transfer to a serving bowl. Wipe out pan. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken, Southwest Spice Blend, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked though, 4-6 minutes.

• Meanwhile, wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. • In a small bowl, combine sour cream, juice from one lime wedge (two wedges for 4 servings), salt, and pepper.