This Street Corn Chicken Bowl brings the bold, vibrant flavors of street-style corn to a protein-packed chicken bowl that’s perfect for lunch or dinner. Juicy seasoned chicken combines with charred corn, black beans, and fresh toppings to create a satisfying meal that feels both fresh and comforting. The combination of creamy sauce, zesty lime, and smoky spices makes every bite exciting without being overly complicated.
Ideal for meal prep or quick weeknight dinners, this bowl is easily customizable based on your favorite toppings and heat level. With a balance of lean protein, veggies, and bold flavor, it’s an all-in-one dish that keeps you full and energized.
Equipment
- Grill or grill pan
- Large bowl
- Cutting board and knife
- Skillet (optional for corn)
- Measuring cups and spoons
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Street Corn & Veggies
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon butter or olive oil
- 1 cup black beans, drained and rinsed
- 1 small red bell pepper, diced
- ½ red onion, finely diced
Sauce & Toppings
- ¼ cup plain Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon honey or sweetener (optional)
- ¼ cup cilantro, chopped
- Optional: sliced avocado, lime wedges
Base
- 2–3 cups cooked rice, cauliflower rice, or greens
Instructions
Prep & Season Chicken
- In a bowl, toss the chicken with olive oil, chili powder, paprika, garlic powder, salt, and black pepper until evenly coated.
Cook Chicken
- Grill or pan-sear the seasoned chicken over medium heat until cooked through and no longer pink in the center, about 5–7 minutes per side depending on thickness.
- Once cooked, let rest briefly and then slice into strips or bite-sized pieces.
Prepare Street Corn
- In a skillet or on the grill, heat the butter or olive oil.
- Add the corn and cook until slightly charred and tender, about 5–7 minutes.
- Stir in black beans, bell pepper, and red onion, cooking until heated through.
Make Sauce
- In a small bowl, mix the Greek yogurt or sour cream with lime juice, chili powder, and honey if using. Stir until smooth.
Assemble Bowls
- Divide the rice or chosen base among bowls.
- Top with sliced chicken, street corn mixture, and a drizzle of the lime sauce.
- Sprinkle with chopped cilantro and add avocado or lime wedges if desired.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–35 minutes
- Servings: 4
- Cuisine: Southwestern / American
- Course: Main Dish
How to Store
- Cool components before storing.
- Refrigerate in separate airtight containers for up to 3–4 days.
- Reheat the chicken and corn mixture gently in a skillet or microwave before serving.
- Assemble bowls fresh to keep textures optimal.
What Not to Do
- Do not overcook the chicken, or it will dry out—cook until just done.
- Avoid adding the sauce too early—dress the bowls just before eating.
- Don’t overcrowd the pan when charring the corn; give it space to brown.
Tips & Variations
- Use grilled shrimp or turkey for a lighter protein alternative.
- Add pickled jalapeños or hot sauce for extra spice.
- Swap rice for quinoa or cauliflower rice for lower carbs.
- Toss in black olives or cotija cheese for added flavor.
Approximate Nutrition (Per Serving)
- Calories: ~420
- Protein: ~32 g
- Fat: ~14 g
- Carbohydrates: ~38 g
- Fiber: ~8 g
- Sugar: ~6 g
Ingredients
Method
- In a bowl, toss the chicken with olive oil, chili powder, paprika, garlic powder, salt, and black pepper until evenly coated.
- Grill or pan-sear the seasoned chicken over medium heat until cooked through and no longer pink in the center, about 5–7 minutes per side depending on thickness.
- Once cooked, let rest briefly and then slice into strips or bite-sized pieces.
- In a skillet or on the grill, heat the butter or olive oil.
- Add the corn and cook until slightly charred and tender, about 5–7 minutes.
- Stir in black beans, bell pepper, and red onion, cooking until heated through.
- In a small bowl, mix the Greek yogurt or sour cream with lime juice, chili powder, and honey if using. Stir until smooth.
- Divide the rice or chosen base among bowls.
- Top with sliced chicken, street corn mixture, and a drizzle of the lime sauce.
- Sprinkle with chopped cilantro and add avocado or lime wedges if desired.
Notes
- Protein: ~32 g
- Fat: ~14 g
- Carbohydrates: ~38 g
- Fiber: ~8 g
- Sugar: ~6 g
Conclusion
This Street Corn Chicken Bowl delivers vibrant flavors and balanced nutrition in a single, satisfying plate. With lean protein, colorful veggies, and a creamy zesty sauce, it’s a versatile meal that works for busy weeknights and meal prep alike. Bold without being heavy, it’s a delicious way to bring bold Latin-inspired flavors into everyday eating.
FAQs
- Can I make this gluten-free?
Yes—ensure the base and toppings are gluten-free and choose compliant sauces. - Can I use precooked chicken?
Absolutely—just heat it through before assembling. - Is this dish spicy?
It’s mildly spiced; add more chili powder or jalapeños for heat. - Can I prep it ahead?
Yes—store components separately and assemble when ready to eat. - What side pairs well?
Simple green salad or tortilla chips make great side options.
