This Street Corn Chicken Bowl is a bright and tasty meal that brings together juicy grilled chicken, sweet corn, creamy cheese, and a zesty lime dressing. With fresh cilantro and a bit of smoky spice, every bite feels like a little street food party in your mouth. The mix of textures—from the crisp corn to the tender chicken—makes this bowl truly satisfying and fun to eat.
I love making this bowl when I want something quick but flavorful. It’s one of those dishes where you can feel fancy without spending hours in the kitchen. I usually grill the chicken with just a sprinkle of chili powder and garlic, then add the corn mixture—honestly, the best part is the sprinkle of cotija cheese and a squeeze of fresh lime on top. It’s simple, but those few extra touches really take it over the top.
This bowl is perfect for lunch or dinner and works great if you want to pack a meal to-go. Sometimes I serve it with some tortilla chips on the side or a little avocado to make it even creamier. It’s a dish that always gets compliments, and I bet your friends and family will ask for it again once they try it!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are easy to cook and stay juicy when sliced thin. You can swap in chicken thighs if you want more flavor and tenderness.
Spices: Chili powder, smoked paprika, cumin, and garlic powder give the chicken its smoky, warm flavor. If you don’t have smoked paprika, regular paprika or a bit of chipotle powder works well too.
Corn: Fresh corn is best for that sweet, crisp bite, but frozen or canned corn will also do the trick. Just drain canned corn well to avoid extra liquid.
Cotija Cheese: This crumbly cheese adds a salty tang that complements the creamy avocado and lime. If you can’t find cotija, feta cheese makes a nice replacement.
Cilantro Lime Crema: Mixing sour cream or Greek yogurt with lime juice and cilantro creates a cool, fresh sauce that ties the dish together. Greek yogurt is a great healthier swap for sour cream.
How Do You Get the Chicken Nicely Charred Without Drying It Out?
Cooking chicken strips so they’re charred but still juicy is all about heat and timing.
- Pat the chicken dry before seasoning; this helps the spices stick and promotes better browning.
- Use a hot skillet with a splash of oil to get a quick sear. Don’t crowd the pan or the chicken will steam instead of sear.
- Cook chicken strips about 4-5 minutes per side or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest a few minutes before slicing further or serving to keep juices locked in.
These tips give you flavorful, slightly crispy chicken pieces that shine in the bowl without being dry or tough.
Equipment You’ll Need
- Large skillet – perfect for cooking chicken and corn in one pan, saving you time and cleanup.
- Mixing bowls – handy for seasoning the chicken and mixing the cilantro lime crema.
- Sharp knife – makes slicing chicken strips and dicing avocado and onion easy and safe.
- Measuring spoons – help you get the spice amounts just right for balanced flavor.
- Citrus juicer (optional) – a quick way to get fresh lime juice for the crema and topping.
Flavor Variations & Add-Ins
- Swap chicken for grilled shrimp or tofu to make the bowl pescatarian or vegetarian.
- Add black beans or pinto beans for extra protein and fiber, making the bowl more filling.
- Try pepper jack cheese instead of cotija for a creamy, mildly spicy twist.
- Mix in diced jalapeños or a dash of hot sauce for a bit of heat if you like it spicy.
Street Corn Chicken Bowl Recipe
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
For the Base and Toppings:
- 2 cups cooked white rice
- 1 ½ cups corn kernels (fresh, frozen, or canned)
- 1 avocado, diced
- ¼ cup red onion, finely diced
- ½ cup cotija cheese, crumbled
- 1 lime, cut into wedges
- ¼ cup fresh cilantro, chopped
For the Cilantro Lime Crema:
- ½ cup sour cream or Greek yogurt
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- Salt, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. You’ll spend a few minutes mixing the crema and seasoning the chicken, then cooking the chicken and corn, followed by assembling the bowls. It’s quick, fresh, and perfect for a tasty meal anytime!
Step-by-Step Instructions:
1. Prepare the Cilantro Lime Crema:
In a small bowl, mix together sour cream (or Greek yogurt), lime juice, chopped cilantro, and a pinch of salt. Stir well, then cover and pop it in the fridge while you cook to let the flavors come together.
2. Cook the Chicken:
Place chicken strips in a medium bowl. Add olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Toss everything well so the chicken is nicely coated with spices.
Heat a skillet over medium-high heat. Add the chicken strips and cook for 4 to 5 minutes on each side, until they’re cooked through and have a nice, slightly charred crust. Remove from heat and set aside.
3. Prepare the Corn:
In the same skillet, add the corn kernels and cook over medium heat for about 3 to 5 minutes. Stir occasionally until the corn is warmed and slightly charred, then lightly season with salt.
4. Assemble Your Bowls:
Divide the cooked rice between bowls as your base. Top with the charred corn, spiced chicken strips, diced avocado, and finely chopped red onion.
Sprinkle cotija cheese and fresh cilantro on top. Drizzle with the cilantro lime crema and serve with lime wedges on the side for a fresh squeeze over everything.
Enjoy your vibrant and delicious Street Corn Chicken Bowl full of smoky, creamy, zesty, and fresh flavors!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to get a better sear and prevent excess moisture from steaming the chicken.
Can I Prepare This Bowl Ahead of Time?
Absolutely! You can cook the chicken, corn, and rice ahead and store them separately in airtight containers for up to 3 days. Assemble the bowl fresh and add the crema right before serving for the best flavor and texture.
What Can I Substitute for Cotija Cheese?
If you can’t find cotija, crumbled feta cheese is a great alternative that adds a similar salty tang. Queso fresco also works well if you want something milder.
How Should I Store Leftovers?
Keep leftovers in airtight containers in the fridge for up to 3 days. Reheat chicken and corn gently in a skillet or microwave before assembling. Add fresh avocado and crema when serving for the best taste.