Alright, let’s be real—there’s just something magical about street corn. That creamy, cheesy, slightly smoky goodness is a game-changer at BBQs, food trucks, and now…your own kitchen! But what if we took it a step further? Picture this: grilled chicken, smoky street corn, and all the best toppings, piled high in one easy-to-make bowl. That’s what we’re doing today, and trust me, you’ll be making this on repeat!
I first threw this together on a weeknight when I had leftover grilled corn and some chicken that needed a home. One bite in, and I knew I struck gold. Creamy, spicy, cheesy, and fresh—it’s got it all! Plus, it’s simple enough for a busy Tuesday but fancy enough to impress your friends. Let’s make it happen!
Why You’ll Love These Easy Street Corn Chicken Bowls
- Quick and easy! You’ll have this ready in under 30 minutes.
- Loaded with flavor – smoky, creamy, and just the right amount of spice.
- Meal prep-friendly – great for leftovers or make-ahead lunches.
- Totally customizable – add or swap ingredients based on what you love.
Ingredients You’ll Need
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Juice of 1 lime
- Salt and pepper to taste
For the Street Corn:
- 2 ears of corn (grilled or canned, but grilled is way better)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija cheese (or feta in a pinch)
- Juice of 1 lime
- ½ tsp chili powder
- ¼ tsp garlic powder
For the Bowls:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 can black beans, drained and rinsed
- 1 avocado, sliced
- ¼ cup chopped cilantro
- 1 tbsp hot sauce (optional but recommended!)
- Lime wedges for serving
Step-by-Step Instructions
1.Cook the Chicken
Heat the olive oil in a pan over medium heat. Season the chicken with chili powder, cumin, smoked paprika, salt, and pepper. Sear it for about 6-7 minutes per side (depending on thickness) until golden brown and cooked through. Pro tip: Let it rest for 5 minutes before slicing—it keeps all those juices locked in!
2. Make the Street Corn
If using fresh corn, grill it on high heat for 3-4 minutes per side until charred. Slice off the kernels and mix them with mayo, sour cream, lime juice, cotija cheese, chili powder, and garlic powder. Give it a taste—if you’re not eating it straight from the bowl, you’ve got stronger willpower than me!
3. Assemble the Bowls
Time to build these beauties! Start with a generous scoop of rice, add black beans, sliced chicken, and a hefty spoonful of street corn. Top with avocado slices, fresh cilantro, and a drizzle of hot sauce (if you like a kick!). Squeeze a lime wedge over everything for a fresh, zesty finish.
Pro Tips for the Best Chicken Street Corn Bowls
- Use grilled corn for that classic street corn flavor. It makes a huge difference!
- Marinate your chicken for 30 minutes (if you have time) to amp up the flavor.
- Spice it up! Add diced jalapeños or a pinch of cayenne if you like extra heat.
What to Serve With Street Corn Chicken Bowls
- Warm tortillas or tortilla chips for scooping up all the goodness.
- A side of salsa, guacamole, or pico de gallo.
- A refreshing margarita or agua fresca—because why not?
Storage & Meal Prep Tips
- Fridge: Store leftovers in airtight containers for up to 3 days.
- Reheating: Warm the chicken and rice separately to keep everything fresh.
- Meal Prep Hack: Keep the street corn mix separate until serving to avoid sogginess.
Conclusion
And there you have it—Easy Street Corn Chicken Bowls that will rock your weeknight dinner routine! Whether you’re meal-prepping or making them fresh, these bowls are guaranteed to be a hit. Now, if you give this recipe a shot, let me know in the comments—what toppings did you add? Any spicy twists? I’d love to hear how it turned out!
Happy cooking! 🍽️
