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Easy Street Corn Chicken Bowl with grilled chicken and corn served in a bowl

Easy Street Corn Chicken Bowl

A vibrant and flavorful bowl combining juicy chicken, sweet grilled corn, and limey rice, perfect for weeknights or potlucks.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound chicken breast Cut into bite-size pieces or thin strips
  • 1 tablespoon oil For tossing the chicken
  • 1 teaspoon salt To taste
  • 1 teaspoon pepper To taste
  • 1 tablespoon taco or fajita seasoning
For the Rice
  • 1 cup rice Cooked in chicken broth or water
  • 1 tablespoon lime juice For flavor after cooking the rice
  • 1 pinch salt
For the Street Corn Mix
  • 2 cups cooked corn Can use fresh or frozen corn
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt For creaminess
  • 1 tablespoon lime juice
  • 1/4 cup chopped cilantro
  • 1 teaspoon chili powder
  • 1/2 cup crumbled cotija or feta For topping
For Assembly
  • 1 cup chopped cilantro For garnish
  • 2 only green onions Sliced for topping
  • 1 number avocado Sliced for serving
  • 1 number lime Cut into wedges for serving
  • to taste hot sauce or smoked paprika For extra kick

Method
 

Preparation
  1. Prep the chicken by cutting it into bite-size pieces or thin strips, toss with oil, salt, pepper, and taco or fajita seasoning. Let rest for 10 minutes.
  2. Cook the rice using chicken broth or water. Add a squeeze of lime and a pinch of salt when it is done.
Cooking
  1. Heat a skillet and cook the chicken until browned and cooked through, about 5 to 7 minutes. Keep warm.
  2. Make the street corn mix by combining cooked corn, mayonnaise, sour cream or Greek yogurt, lime juice, chopped cilantro, chili powder, and crumbled cotija or feta. Stir to coat.
  3. If needed, warm the corn in a skillet or on the grill for extra char and flavor.
Assembly
  1. Assemble the bowls by placing a scoop of rice at the bottom, then top with the cooked chicken, spoon on the street corn mix, add chopped cilantro, sliced green onions, avocado, and an extra lime wedge.
  2. Finish with a drizzle of hot sauce or a sprinkle of smoked paprika for more kick.

Notes

For best results, serve with lime wedges and extra cilantro on the side. Optional additions include black beans or pinto beans for more protein and fiber, tortilla chips for crunch, or warm tortillas to turn bowls into tacos. Pair with a simple green salad or pickled onions for a balance of flavor.