I grew up on bold, messy bowls, and this Tasty Street Corn Chicken Bowl quickly became my go-to for nights when I wanted something bright, filling, and fast. It pairs juicy shredded chicken with sweet corn, crisp bell pepper, creamy avocado, and tangy lime — all in one bowl. If you enjoy simple, protein-packed meals that come together in minutes, check out our collection of easy chicken dishes for more inspiration and weeknight ideas.
Why you’ll love this dish
This bowl hits comfort and freshness at the same time. It’s hearty enough to satisfy a hungry family, but fresh-tasting thanks to lime, cilantro, and avocado. Make it when you need a quick dinner, a protein-rich lunch for meal prep, or something crowd-pleasing for casual entertaining.
“A perfect weeknight bowl — quick to assemble, full of bright flavors, and the kids keep asking for seconds.” — Home cook review
What makes it stand out is the street-corn influence: sweet charred corn flavor meets creamy avocado and zesty lime. You get texture (crisp peppers, creamy avocado, tender chicken), speed (uses cooked chicken and pre-cooked grains), and versatility (swap ingredients to fit what’s in your fridge).
How this recipe comes together
Before you gather ingredients, here’s an overview so you know what to expect:
- Combine pre-cooked shredded chicken with corn and diced vegetables for the base.
- Fold in cooked rice or quinoa to make it filling.
- Finish with cilantro and lime for brightness, then season and serve with crunchy tortilla chips if you like.
This is mostly an assembly recipe — no stovetop fiddling required if you use pre-cooked chicken and frozen corn. If you want extra depth, quickly char the corn in a hot skillet for 3–5 minutes first.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie or leftover roast chicken work great)
- 1 cup corn (fresh kernels or frozen, thawed)
- 1 red bell pepper, diced
- 1 avocado, diced (add just before serving to avoid browning)
- 1 cup cooked rice or quinoa (hot or room temperature)
- 1/4 cup chopped cilantro
- 1 lime, juiced
- Salt and pepper to taste
- Tortilla chips for garnish (optional)
Substitution notes: use black beans instead of chicken for a vegetarian version, swap smoked paprika and a bit of mayo to mimic elote crema if you want a creamier, more authentic street-corn feel, or replace rice with cauliflower rice to keep it low-carb. If you’re missing cilantro, parsley is an OK green substitute.
Step-by-step instructions
- In a large bowl, add the shredded chicken, corn, diced red bell pepper, and diced avocado.
- Spoon in the cooked rice or quinoa and sprinkle the chopped cilantro over the top.
- Squeeze the lime juice evenly across the bowl, then season with salt and freshly cracked black pepper.
- Toss gently until everything is combined and coated with lime. Taste and adjust salt, pepper, or more lime as needed.
- Serve immediately in bowls. Top with extra cilantro and a handful of tortilla chips for crunch, if you like.
Short, clear actions: shred, combine, squeeze, season, toss, serve. That’s the whole process — under 10 minutes if your ingredients are ready.
Best ways to enjoy it
- Serve warm or at room temperature; the lime and cilantro keep it bright either way.
- Pair with a crisp lager or a lime-spiked agua fresca for a casual meal.
- For a heartier plate, add a side of black beans or grilled corn on the cob.
- For an easy picnic or potluck, pack the avocado separately and add it just before serving to keep it fresh.
Plating tip: layer rice first, then the chicken mixture, and finish with cilantro and chips on top so each bite has textures.
Storage and reheating tips
- Refrigerate in an airtight container within two hours of assembly. Store for up to 3–4 days.
- If you’ve mixed avocado into the bowl, expect some browning over time; it’s still safe to eat but less pretty. To minimize this, keep avocado or lime wedges separate until serving.
- To reheat: warm the portion without avocado in the microwave for 60–90 seconds or gently reheat in a skillet. Add fresh avocado just before serving.
- Freezing: avoid freezing the assembled bowl because avocado and fresh peppers lose texture. If you want to freeze components, freeze the shredded chicken and rice mixture (without avocado and cilantro) for up to 3 months; thaw overnight in the fridge before reheating.
Food safety note: refrigerate leftovers promptly and reheat to at least 165°F (74°C) if you’re reheating chicken.
Pro chef tips
- For extra flavor, quickly char the corn in a hot dry skillet until golden — it adds smoky sweetness that mimics street-corn.
- Use a rotisserie chicken for unbeatable speed and flavor; simply pull the meat off the bones and shred.
- Toss the avocado with a splash of lime before adding to slow browning and boost flavor.
- If your rice is cold from the fridge, let it come to room temperature, or warm briefly so the lime and cilantro integrate more evenly.
- If you want creaminess without mayo, stir in a spoonful of Greek yogurt or crumbled cotija for an elote-inspired finish.
If you want more ideas for quick protein bowls, check our curated list of simple chicken dishes that adapt well to weeknight cooking.
Creative twists
- Mexican Street-Corn Style: stir in crumbled cotija or feta, a dash of chili powder, and a little sour cream.
- Southwest Bowl: add black beans, corn salsa, and a smoky chipotle dressing.
- Mediterranean Swap: replace cilantro and lime with parsley and lemon, use quinoa, and add olives and feta.
- Low-carb option: use cauliflower rice and extra greens.
- Vegan version: swap chicken for roasted chickpeas or spiced tofu and use a dairy-free crema.
These swaps let you tailor the bowl to dietary needs or what’s in your pantry.
FAQ – Your questions answered
Q: How long does this take to make?
A: If you have cooked chicken and cooked grains ready, assembly takes about 8–10 minutes.
Q: Can I use raw chicken?
A: Yes — cook and shred the chicken first (bake at 375°F/190°C for 20–25 minutes for boneless breasts, or cook thighs until internal temp reaches 165°F/74°C). Once cooled, shred and proceed.
Q: Can this be meal-prepped?
A: Yes. Keep avocado and chips separate and assemble daily for best texture. The chicken/corn/rice mixture stores well for 3–4 days.
Q: Is it freezer-friendly?
A: Partially — freeze the chicken and rice/corn mixture (no avocado) for up to 3 months. Thaw overnight and reheat before adding fresh avocado.
Q: How can I make it spicier?
A: Add diced jalapeño, a drizzle of hot sauce, or a sprinkle of cayenne or chili powder to taste.
Q: Is this suitable for kids?
A: Absolutely. Leave out spicy elements and chop ingredients finely for little ones.
Final thoughts
Give this bowl a try on a busy weeknight — it’s fast, flexible, and full of bright, satisfying flavors. If you make it, drop a comment and tell me which twist became your favorite.
Tasty Street Corn Chicken Bowl
Ingredients
Method
- In a large bowl, add the shredded chicken, corn, diced red bell pepper, and diced avocado.
- Spoon in the cooked rice or quinoa and sprinkle the chopped cilantro over the top.
- Squeeze the lime juice evenly across the bowl, then season with salt and freshly cracked black pepper.
- Toss gently until everything is combined and coated with lime. Taste and adjust salt, pepper, or more lime as needed.
- Serve immediately in bowls. Top with extra cilantro and a handful of tortilla chips for crunch, if you like.