Go Back
–+ servings
Top-down view of a completed street corn chicken bowl with grilled chicken slices, charred corn, white rice, sliced red onions, fresh cilantro, lime wedges, and creamy herb sauce drizzled on top, presented in a beige bowl on a gray surface.

Street Corn Chicken Bowl

A smoky, colorful bowl packed with juicy chicken, charred corn, and fresh toppings for an easy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 1.25 pounds boneless skinless chicken breasts (thinly sliced for quick cooking)
  • 1 tablespoon avocado oil for searing or grilling
  • 1 teaspoon smoked paprika adds smoky depth
  • ½ teaspoon chili powder mild heat
  • ½ teaspoon garlic powder aromatic flavor
  • Salt & pepper to taste (for seasoning)
  • 1 cup cooked rice or cauliflower rice base of the bowl
  • 1 avocado diced (ripe for creaminess)
  • ¼ cup fresh cilantro chopped (for garnish)
  • ¼ cup red onion thinly sliced (adds crunch and sharpness)
  • 1 tablespoon extra-virgin olive oil optional drizzle for serving
  • 1 ½ cups corn kernels fresh, frozen, or grilled
  • ⅓ cup sour cream or yogurt dairy-free optional, for creamy sauce
  • ½ lime juiced (for tangy flavor)
  • ¼ teaspoon chili powder for spice in sauce
  • 3 tablespoons cilantro chopped (for sauce)
  • Salt to taste (season corn sauce)

Method
 

  1. Heat the avocado oil in a skillet over medium-high heat.
  2. Season the chicken with smoked paprika, chili powder, garlic powder, salt, and pepper.
  3. Cook chicken 3–4 minutes per side until golden brown and fully cooked.
  4. Transfer chicken to a cutting board and slice into strips.
  5. If using a grill: preheat to medium-high and lightly oil the grates.
  6. Brush chicken with avocado oil, season, and grill 3–5 minutes per side until charred and cooked through.
  7. Heat a dry skillet over medium-high heat and add corn kernels.
  8. Cook corn 5–7 minutes, stirring occasionally, until lightly charred.
  9. For grilled corn: grill whole cobs 8–10 minutes, turning frequently, then slice kernels off the cob.
  10. In a small bowl, whisk together sour cream or yogurt, lime juice, chili powder, chopped cilantro, and salt until smooth.
  11. Assemble bowls starting with rice or cauliflower rice.
  12. Top with sliced chicken, avocado, red onion, and plain corn.
  13. Drizzle the prepared sauce over the bowl and sprinkle with fresh cilantro.
  14. Serve immediately with extra lime wedges or hot sauce if desired.

Nutrition

Serving: 1 ServingCalories: 420kcalCarbohydrates: 35gProtein: 32gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 300mgPotassium: 650mgFiber: 6gSugar: 6gVitamin A: 350IUVitamin C: 15mgCalcium: 50mgIron: 2.5mg

Notes

These bowls are smoky, fresh, and comforting. Perfect for a fast dinner you’ll want to make again and again, with plenty of room for swaps and tweaks.

Tried this recipe?

Let us know how it was!