Name: Street Corn Chicken Bowl Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 boneless skinless chicken breasts; 2 cups corn kernels (fresh or frozen); 1 tablespoon olive oil; 1 teaspoon chili powder; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; ½ cup mayonnaise; ¼ cup crumbled cotija cheese; 2 tablespoons chopped fresh cilantro; 1 tablespoon lime juice; 2 cups cooked rice (white or brown); ½ cup diced red onion; ½ cup diced tomatoes

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Hey y'all! If you’re craving something bold, fresh, and totally satisfying, this Street Corn Chicken Bowl Recipe is about to become your new weeknight favorite. Inspired by the zesty flavors of Mexican street corn and juicy grilled chicken, this hearty bowl is perfect for family dinners, meal prep, or a fun weekend lunch with friends. Let’s get cooking!

Why You'll Love This Street Corn Chicken Bowl Recipe

It’s a flavor-packed one-bowl meal that’s ready in under 40 minutes.
Layered with juicy chicken, creamy street corn, and fresh toppings for ultimate texture.

Easy to customize for picky eaters or special diets.
Perfect for meal prep—just assemble and grab on busy days!
Great way to use leftover grilled or rotisserie chicken.

Ingredients for Street Corn Chicken Bowl Recipe

2 large boneless, skinless chicken breasts (about 1 lb)
1 tablespoon olive oil
1 teaspoon chili powder

½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder

½ teaspoon salt
¼ teaspoon black pepper
3 cups cooked rice (white, brown, or cauliflower)

2 cups corn kernels (grilled, canned, or frozen and thawed)
⅓ cup mayonnaise
¼ cup sour cream

½ cup crumbled cotija or feta cheese
1 tablespoon fresh lime juice
¼ cup chopped cilantro (plus more for garnish)

1 jalapeño, diced (optional)
½ cup diced red onion
½ cup diced tomatoes

1 ripe avocado, sliced
Lime wedges, for serving

How to Make Street Corn Chicken Bowl Recipe: Step-by-Step Directions

1. Prep and Marinate the Chicken

In a small bowl, mix olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper.

Pound chicken breasts to even thickness. Rub spice mix all over the chicken and let marinate for at least 10 minutes (or up to 1 hour in the fridge).

2. Cook the Chicken

Heat a grill pan or skillet over medium-high heat. Add a bit of oil, then grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Rest for 5 minutes, then slice thinly.

3. Make the Street Corn Mixture

In a large bowl, combine corn, mayonnaise, sour cream, cotija (or feta), lime juice, chopped cilantro, and diced jalapeño (if using). Toss until creamy and well mixed.

4. Assemble the Bowls

Divide cooked rice among 4 bowls.
Top each with sliced chicken, a generous scoop of street corn mixture, red onion, tomatoes, avocado, and extra cheese/cilantro if desired.

Serve immediately with lime wedges for squeezing.

Notes for the Best Street Corn Chicken Bowl Recipe

For extra flavor, char your corn in a hot cast iron skillet or on the grill first—learn how at Simply Recipes.
Swap in Greek yogurt for sour cream or mayo to lighten things up.

Use a pre-cooked rotisserie chicken if you’re short on time.