Easy Street Corn Chicken Bowl

There’s a reason this Easy Street Corn Chicken Bowl feels like a hug on a plate: warm, sweet kernels meet smoky chicken and creamy avocado, while a squeeze of lime brightens every bite. The aroma of sauteed corn and bell pepper hitting a hot skillet — lightly charred, slightly sweet — pairs with the savory warmth of shredded chicken and the buttery mouthfeel of avocado. Texture plays a starring role here: tender shredded chicken, juicy pop of corn, soft rice or quinoa, and crisp bell pepper. One forkful alternates between creamy, crunchy, tangy and savory.

This bowl is perfect for busy weeknights, casual gatherings, or a quick lunch that still feels special. It’s an ideal make-ahead meal for meal-prep Sundays and scales up beautifully for potlucks. If you want additional inspiration or the original reference for this concept, check out my curated version on my Easy Street Corn Chicken Bowl page.

Dish Snapshot

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 3 bowls
• Difficulty Level: Easy

Nutrition Highlights

Estimated nutrition per serving (approximate — values calculated using USDA FoodData Central entries for the ingredients and rounded):

• Calories: ~470 kcal
• Protein: ~34 g
• Carbohydrates: ~48 g
• Fat: ~15 g
• Dietary Fiber: ~8 g
• Sodium: variable depending on added salt; estimate 300–600 mg (adjust to taste)

Notes on accuracy: these figures are estimates based on standard portion sizes and USDA nutrient data. Actual values will vary with specific brands, whether you use white or brown rice, and if you use canned vs. fresh corn. For general dietary guidance and reference ranges, consult resources such as the USDA or Mayo Clinic.

Why You’ll Love It

• Flavor & Aroma: Sweet corn caramelizes gently in the pan, releasing a warm, toasty sweetness that pairs beautifully with the seasoned chicken and smoky chili powder. A bright squeeze of lime cuts through the richness for a balanced finish.
• Ease & Speed: Ready in about 20 minutes if you have cooked chicken on hand — perfect for weeknights.
• Comfort with Freshness: It hits the comfort-food notes (warm rice, tender chicken) while staying bright and fresh thanks to bell pepper, green onions, and avocado.
• Versatile: Make it with rice or quinoa, use rotisserie chicken, or make it vegetarian with beans — this bowl adapts to your pantry and dietary needs.

How to Make Easy Street Corn Chicken Bowl

Ingredients (serves 3)

• 2 cups cooked chicken, shredded (about 10–12 oz cooked chicken breast)
• 2 cups corn (canned, drained, or frozen kernels)
• 1 cup cooked rice or quinoa (cooked weight; white rice ~1 cup cooked)
• 1 red bell pepper, diced
• 1/2 cup green onions, chopped
• 1 avocado, sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• Salt and pepper to taste
• Lime wedges for serving

Optional ingredients & substitutions

• Swap rice for brown rice, quinoa, or cauliflower rice (for lower carbs).
• Use black beans or chickpeas for a vegetarian option (replace chicken).
• Add 1 tablespoon mayonnaise or Greek yogurt for a creamier street-corn vibe.
• For more heat, add 1/4–1/2 teaspoon cayenne or a chopped jalapeño.
• Fold in 1–2 tablespoons crumbled cotija or feta for tangy saltiness.

Step-by-step directions

1. Heat a large skillet over medium heat and add 1 tablespoon olive oil.
2. Add the corn and diced red bell pepper to the skillet. Cook, stirring occasionally, until the corn is slightly charred and the pepper is softened, about 5–7 minutes. Avoid stirring too frequently so the corn has a chance to brown.
3. Stir in the shredded cooked chicken and cooked rice or quinoa. Sprinkle 1 teaspoon chili powder, then season with salt and pepper to taste. Mix until everything is warmed through and evenly coated, about 2–3 minutes. Check for seasoning and adjust.
4. Divide the mixture among bowls. Top each bowl with sliced avocado and chopped green onions.
5. Squeeze fresh lime juice over each bowl just before serving for brightness.

Practical tips

• If using frozen corn, thaw and pat dry to avoid extra moisture.
• Don’t overcrowd the pan; if making a double batch, cook in two batches to encourage caramelization.
• For a smoky note, char the corn over higher heat briefly or use a cast-iron skillet.
• Taste before adding salt — canned corn and pre-cooked chicken may already have sodium.

Best Pairings

• Light sides: A crisp green salad with a simple vinaigrette balances the bowl’s richness.
• Warm bread: Tortillas or warm naan are great for scooping.
• Drinks: A cold lager or a citrusy iced tea complements the lime and chili.
• Try serving it inside a buttered, toasted pita or alongside roasted sweet potatoes for a heartier plate.

Shelf Life & Storage

• Room temperature: Do not leave perishable bowls with chicken at room temperature for more than 2 hours (per USDA food safety guidance).
• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat on the stovetop or microwave until steaming hot. Add avocado fresh on serving if possible for best texture.
• Freezer: The cooked chicken/corn/rice mixture can be frozen for up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating. Note: avocado doesn’t freeze well — add fresh after reheating.

Chef’s Advice

• Texture contrast is key: keep the avocado and green onions fresh to provide creamy and crunchy contrast to the warm base.
• Use high heat briefly to develop color on the corn — that slight char adds a roasted-sweet flavor that makes the bowl sing.
• If you want a creamier, “street corn” finish, stir in 1–2 tablespoons of Greek yogurt or mayo with a teaspoon of lime zest.
• For consistent warming, shred chicken into small, even pieces so it heats through quickly and evenly.

Creative Twists

• Vegan option: Replace chicken with 2 cups of roasted chickpeas (seasoned with chili powder and smoked paprika) and swap avocado for a cashew crema.
• Mexican street-corn flair: Stir in 2 tablespoons mayo, 2 tablespoons crumbled cotija, and 1 teaspoon smoked paprika, then top with cilantro.
• Mediterranean twist: Use quinoa, add chopped cucumber and cherry tomatoes, and finish with crumbled feta and a lemon-olive oil drizzle.
• Spicy-sweet: Add 1 tablespoon honey and 1/2 teaspoon chipotle powder to the skillet for a sticky glaze on the corn and chicken.

Recipe Q&A

Q: Can I use raw chicken?
A: Yes — if using raw chicken, cut into bite-sized pieces and cook through in the skillet before adding corn and pepper. Ensure internal temperature reaches 165°F (74°C).

Q: How can I make this lower in carbs?
A: Use cauliflower rice instead of rice/quinoa and reduce the avocado portion if you want fewer calories/carbs.

Q: Will canned corn work?
A: Absolutely. Drain well and pat dry before sautéing to prevent excess water in the pan.

Q: Can I prepare this ahead for meal prep?
A: Yes. Store the base (chicken+corn+rice) in the fridge and add avocado just before serving to keep it fresh.

Q: How to fix a dry bowl?
A: Stir in a tablespoon or two of olive oil, lime juice, or a splash of chicken broth while reheating to restore moisture.

Conclusion

I hope this Easy Street Corn Chicken Bowl inspires a weeknight favorite — it’s quick, flexible, and full of balanced flavors. If you’d like to see another riff on this idea, take a look at the recipe inspiration over at The Skinnyish Dish’s street corn chicken rice bowls, or compare techniques and toppings with the version on Tastes Better From Scratch’s street corn chicken rice bowls.

If you make this bowl, please share a photo or a comment — I love seeing how readers make recipes their own.