Name: Street Corn Chicken Bowl
Prep time: 10 min
Cook time: PT-489205H39M15S
Total time: PT-489205H39M15S
Cuisine: Mexican / Tex‑Mex fusion
Ingredients: 2 lbs boneless skinless chicken breasts (or thighs), sliced; Salt, pepper, chili powder, cumin, paprika, garlic powder, oregano (for seasoning chicken); 2 Tbsp olive oil (for cooking chicken); 2 ½ cups cooked rice (white, brown or your preference); 2 ½ cups corn kernels (fresh, frozen, or grilled); ½ onion, diced; 1 small jalapeño, seeded and diced (optional); 1/3 cup mayonnaise; ½ cup sour cream or Mexican crema; Juice of 1 lime; Milk (2‑3 Tbsp) to thin sauce; 1 ripe avocado, chopped; ½ cup cotija (or queso fresco) cheese, crumbled; ½ cup chopped fresh cilantro; Lime wedges for serving; Tajín or chili powder for garnish

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A vibrant, flavor-packed Street Corn Chicken Bowl brings together juicy seasoned chicken, charred corn, creamy lime sauce, and fresh toppings like cotija cheese, avocado, and cilantro over a bed of warm rice. Inspired by Mexican street food, this bowl-style dish is both comforting and refreshing—perfect for a quick dinner or satisfying lunch. Street Corn Chicken Bowl

Why I Love This Recipe

I love how this recipe balances bold flavors and textures in one bowl. The smoky char of the corn, creamy zing of the lime sauce, and juicy bites of seasoned chicken all come together beautifully. It’s versatile enough for meal prep, quick enough for weeknights, and customizable for anyone at the table. I find it especially satisfying with the contrast of hot and cool ingredients in every bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs boneless skinless chicken breasts (or thighs), sliced
Salt, pepper, chili powder, cumin, paprika, garlic powder, oregano (for seasoning chicken)
2 Tbsp olive oil (for cooking chicken)
2 ½ cups cooked rice (white, brown or your preference)
2 ½ cups corn kernels (fresh, frozen, or grilled)
½ onion, diced
1 small jalapeño, seeded and diced (optional)
1/3 cup mayonnaise
½ cup sour cream or Mexican crema
Juice of 1 lime
Milk (2–3 Tbsp) to thin sauce
1 ripe avocado, chopped
½ cup cotija (or queso fresco) cheese, crumbled
½ cup chopped fresh cilantro
Lime wedges for serving
Tajín or chili powder for garnish

directions

I start by seasoning the sliced chicken with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano on both sides.
I heat olive oil in a skillet over medium heat, then cook the chicken until it’s fully done (internal temp around 165°F), flipping it once. After removing it from heat, I let it rest briefly before slicing.
In the same skillet, I add the corn, diced onion, and jalapeño. I cook these over high heat until the corn is lightly charred and the veggies are tender, which takes about 4 to 5 minutes.
While that cooks, I whisk together the mayonnaise, sour cream or crema, lime juice, Tajín or chili powder, and a little milk to make the creamy lime sauce. I adjust the salt to taste.
To assemble, I layer cooked rice at the base of the bowl, then top with sliced chicken, the corn mixture, avocado, crumbled cheese, and fresh cilantro.
I finish with a generous drizzle of the lime sauce and a squeeze of lime juice. I like to garnish with a little extra chili powder or Tajín for an added kick.

Servings and timing

Yield: 4–5 servings
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes

Variations

I sometimes swap in chicken thighs for more flavor and moisture.
For a low-carb option, I use cauliflower rice instead of regular rice.
I replace sour cream with Greek yogurt for a lighter sauce.
The spice level is easy to adjust—I add or remove jalapeño and Tajín depending on my mood.
If I’m making it vegetarian, I skip the chicken and use black beans or grilled mushrooms instead.

storage/reheating

I store leftovers in airtight containers in the fridge for up to 3 days. I keep the sauce and fresh toppings (like avocado and cilantro) separate for best results. When I’m ready to eat, I reheat the rice, chicken, and corn mixture in the microwave or skillet until warmed through, then add the cold toppings and sauce just before serving. The sauce also holds well for up to 5 days in the fridge.

FAQs

How do I make this bowl spicier?

I like to increase the amount of jalapeño or add hot sauce directly into the creamy lime sauce. A dash of cayenne or extra Tajín also boosts the heat.

Can I use rotisserie chicken instead?

Yes, when I’m short on time, I shred rotisserie chicken and heat it with a bit of oil and spices in a skillet to give it flavor.

Can I prep this recipe ahead?

Absolutely. I often prep all the components separately—rice, chicken, corn mix, and sauce—and assemble the bowls when I’m ready to eat. It makes for an easy grab-and-go lunch.

What’s a good cheese substitute for cotija?

If cotija isn’t available, I use queso fresco or even feta cheese for a similar salty, crumbly texture.

Can I grill the corn instead of charring it in a skillet?

Yes, I love grilling whole corn on the cob for an extra smoky flavor, then slicing off the kernels and using them in the bowl.

Conclusion

This Street Corn Chicken Bowl is one of my go-to meals when I want something easy, flavorful, and satisfying. It’s endlessly adaptable, comes together quickly, and hits all the right notes—smoky, creamy, tangy, and fresh. Whether I’m feeding my family or meal prepping for the week, it always delivers big flavor with minimal fuss.