Name: Smoky Street Corn Chicken Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 2 large chicken breasts; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Juice of 1 lime; 2 cups cooked jasmine or basmati rice; 1 1/2 cups corn kernels (fresh, frozen, or grilled); 1/4 cup mayonnaise or Greek yogurt; 2 tablespoons crumbled cotija or feta cheese; 1 tablespoon lime juice; 1/4 teaspoon chili powder (for corn mixture); 1/4 cup chopped fresh cilantro; 1 avocado, sliced; 1/2 cup cherry tomatoes, halved; Extra lime wedges for serving

I love making these Smoky Street Corn Chicken Bowls when I want something bold, colorful, and satisfying without spending hours in the kitchen. The smoky chili-lime chicken pairs perfectly with creamy street corn and fresh cilantro lime rice, creating a balanced bowl that feels both comforting and fresh. I enjoy how every bite brings together smoky spices, tangy lime, sweet corn, and creamy avocado.

Why You’ll Love This Recipe

I love how quick and simple this recipe is, yet it feels like a restaurant-quality meal. The smoky spices on the chicken give it a deep, grilled flavor, while the creamy street corn mixture adds richness and a slight tang. I also appreciate how customizable these bowls are—I can easily adjust toppings or spice levels depending on what I have on hand.

I find this recipe perfect for meal prep because the components store well and reheat beautifully. It is naturally high in protein, full of fresh ingredients, and can easily be made gluten-free. When I want a wholesome dinner that still feels indulgent, this is one of my go-to meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large chicken breasts

1 tablespoon olive oil

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

Juice of 1 lime

2 cups cooked jasmine or basmati rice

1 1/2 cups corn kernels (fresh, frozen, or grilled)

1/4 cup mayonnaise or Greek yogurt

2 tablespoons crumbled cotija or feta cheese

1 tablespoon lime juice

1/4 teaspoon chili powder (for corn mixture)

1/4 cup chopped fresh cilantro

1 avocado, sliced

1/2 cup cherry tomatoes, halved

Extra lime wedges for serving

Directions

I start by preheating a grill pan or skillet over medium heat. While it heats, I mix the chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper in a small bowl.

I rub the chicken breasts with olive oil and fresh lime juice, then coat them evenly with the spice mixture. I cook the chicken for about 5–7 minutes per side, making sure the internal temperature reaches 165°F (74°C). Once cooked, I let the chicken rest for 5 minutes before slicing it.

In a separate bowl, I combine the corn, mayonnaise (or Greek yogurt), cotija or feta cheese, lime juice, chili powder, and half of the chopped cilantro. I stir everything together until creamy and well mixed.

To assemble, I divide the cooked rice evenly among four bowls. I top each bowl with sliced chicken and a generous scoop of the creamy street corn mixture. Then I add sliced avocado and cherry tomatoes. I finish with the remaining cilantro and serve with extra lime wedges on the side.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Calories: Approximately 520 kcal per serving

Variations

I sometimes swap the chicken breasts for grilled chicken thighs for extra juiciness. When I want a lighter option, I use Greek yogurt instead of mayonnaise in the corn mixture. For extra heat, I like adding diced jalapeños or a pinch of cayenne pepper.

If I want to make it vegetarian, I replace the chicken with grilled tofu or black beans. I also enjoy using brown rice or cauliflower rice for a different texture and nutritional profile. Adding shredded lettuce or pickled red onions can bring even more freshness and crunch.

Storage/Reheating

I store the components separately in airtight containers in the refrigerator for up to 4 days. Keeping the toppings separate helps maintain the best texture.

When reheating, I warm the rice and chicken in the microwave until heated through. I prefer adding the avocado and fresh toppings after reheating to keep them fresh. If needed, I squeeze extra lime juice over the bowl to refresh the flavors before serving.

Related Recipes:

Street Corn Chicken Rice Bowl

FAQs

Can I use frozen corn for this recipe?

Yes, I can use frozen corn. I simply thaw and drain it well before mixing. If I want extra flavor, I quickly sauté it in a hot skillet to get a slight char.

How do I know when the chicken is fully cooked?

I make sure the internal temperature reaches 165°F (74°C) using a meat thermometer. I also check that the juices run clear and the center is no longer pink.

Can I make this recipe ahead of time?

Yes, I often prepare the chicken, rice, and corn mixture in advance. I assemble the bowls just before serving to keep everything fresh.

What can I use instead of cotija cheese?

If I cannot find cotija, I use feta cheese as a substitute. It provides a similar salty and crumbly texture.

Is this recipe spicy?

The spice level is mild to moderate. If I prefer it less spicy, I reduce the chili powder. If I want more heat, I add extra chili powder or fresh jalapeños.

Conclusion

I find these Smoky Street Corn Chicken Bowls to be the perfect balance of smoky, creamy, and fresh flavors. They are simple enough for a weeknight dinner yet impressive enough to serve to guests. Whenever I crave something vibrant and satisfying, I turn to this recipe because it never disappoints.

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