Street Corn Chicken Bowl is a fun and tasty way to mix up your dinner routine. It features juicy grilled chicken paired with sweet corn, a tangy lime crema, and a sprinkle of cheese that gives it all a delicious Mexican street-food vibe. This bowl is full of fresh flavors and a bit of spice that really wakes up your taste buds.
I love making this bowl when I want something that’s quick but still feels special. The trick is not to skip the lime crema—it adds a cool, creamy kick that balances the smoky grilled chicken and the pop of sweet corn perfectly. I usually grill extra chicken and corn so there’s plenty for leftovers, which taste just as good the next day.
For serving, I like to pile everything over some fluffy rice or even a bed of greens if I’m feeling lighter. It’s a dish that everyone in my family enjoys, and it’s great for sharing at casual dinners or even weeknight meals when you want something colorful and satisfying without too much fuss.
Key Ingredients & Substitutions
Chicken breasts: Use fresh for the best taste and texture. If short on time, cooked rotisserie chicken works well, and chicken thighs offer juicier, more flavorful meat.
Corn: Fresh grilled corn adds authentic smoky flavor, but frozen or canned corn works fine if grilled isn’t an option. Just sauté for some color and warmth.
Avocado: Provides a creamy balance to the spices and lime. If you can’t use avocado, plain yogurt or guacamole are good creamy alternatives.
Lime crema: Greek yogurt or sour cream with lime juice and zest brings a fresh tang. Mayonnaise adds richness, but feel free to leave it out for a lighter option.
Cilantro and Cotija cheese: Cilantro adds fresh brightness; if you don’t like it, parsley or green onion works. Cotija offers salty creaminess; feta is a great substitute.
How Can You Make the Chicken Tender and Flavorful?
Here’s the simple way I cook chicken perfectly every time:
- Pat chicken dry and rub with spices evenly for great flavor.
- Heat oil in a skillet until shimmering but not smoking.
- Cook chicken undisturbed 5-7 mins per side to get a nice sear and cook through.
- Let it rest 5 minutes after cooking so juices don’t escape.
- Slice against the grain for the most tender bites.
This method keeps chicken juicy with a flavorful crust that pairs perfectly with the fresh bowl ingredients.
Equipment You’ll Need
- Skillet or frying pan – perfect for cooking chicken and sautéing corn evenly.
- Mixing bowls – handy for combining spices and making the lime crema sauce.
- Knife and cutting board – needed to slice chicken, chop cilantro, and prep avocado.
- Measuring spoons – help you get the spice amounts just right every time.
- Whisk or fork – great for blending the lime crema smoothly.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a lighter, seafood twist that cooks quickly.
- Add black beans or roasted peppers to boost fiber and add color.
- Use pepper jack cheese instead of cotija for a spicy, melty touch.
- Stir in chopped jalapeños or hot sauce if you prefer a spicier bowl.
Street Corn Chicken Bowl Recipe
Ingredients You’ll Need:
Main Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup corn kernels (fresh, grilled or sautéed)
- 1 cup cooked rice (white or brown)
- 1 avocado, mashed
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled cotija cheese or feta
For the Lime Crema:
- 1/2 cup Greek yogurt or sour cream
- 1 tbsp mayonnaise (optional)
- 1 clove garlic, minced
- 1 tsp lime zest
- Lime wedges, for garnish
- Olive oil, for cooking
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and about 15 minutes for cooking, so you should have your delicious meal ready in roughly 25 minutes.
Step-by-Step Instructions:
1. Prepare the Chicken:
Mix chili powder, paprika, cumin, garlic powder, salt, and black pepper in a small bowl. Rub this spice mixture evenly over both sides of the chicken breasts.
2. Cook the Chicken:
Heat a tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side until nicely browned and cooked through. Remove from heat and allow to rest for a few minutes before slicing into strips.
3. Cook the Corn:
If using fresh corn, sauté the kernels in a little olive oil over medium heat until lightly charred and tender, about 5 minutes. If using frozen corn, thaw and cook similarly, or grill fresh corn for a smoky flavor.
4. Make the Lime Crema:
In a small bowl, whisk together Greek yogurt or sour cream, mayonnaise (if using), minced garlic, lime juice, and lime zest. Season with salt and pepper to taste.
5. Assemble the Bowl:
Divide the cooked rice between bowls. Add a generous scoop of mashed avocado to one side, and sautéed corn next to it. Place sliced chicken strips on top of the rice and corn.
6. Finish and Serve:
Drizzle the lime crema over the chicken and corn. Sprinkle chopped cilantro and crumbled cotija cheese over the entire bowl. Garnish with lime wedges and a sprinkle of black pepper if you like.
Enjoy your flavorful and colorful Street Corn Chicken Bowl!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to fully thaw it in the fridge overnight or using the cold water method before cooking. This ensures even cooking and the best texture.
Can I Substitute the Lime Crema?
Absolutely! If you don’t have Greek yogurt or sour cream, plain yogurt or mayonnaise alone can work. You can also skip the mayonnaise for a lighter version. Just keep the lime juice and zest for that bright flavor.
How Should I Store Leftovers?
Store leftover chicken and components separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a skillet or microwave, and add fresh lime crema or avocado when serving.
Can I Make This Recipe Vegetarian?
Yes, swap the chicken for grilled tofu, tempeh, or extra beans like black beans or chickpeas for protein. The spices and lime crema will still give you plenty of flavor!