Street Corn Chicken Bowl With Creamy Avocado Lime Cilantro Sauce

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Street Corn Chicken Bowl With Creamy Avocado Lime Cilantro Sauce

Servings: 4-6
Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: 30–35 minutes

Estimated Nutrition (Per Serving, based on 6 servings, without rice):

Calories: ~375
Protein: ~33g
Carbohydrates: ~14g
Fat: ~22g
Fiber: ~5g
Sugar: ~3g

How To Make Street Corn Chicken Bowl

Various ingredients are arranged on a marble surface, including raw diced chicken, corn, avocado, fresh herbs, yogurt, seasonings, oil, lime juice, cheese, and garlic in bowls.

Ingredients

For the Street Corn Salad:

  • 2 cups corn kernels (fresh, canned, or thawed frozen)
  • 1 tbsp mayo (optional, for that street corn flavor)
  • 1 tbsp lime juice
  • 1/4 cup crumbled feta cheese
  • Pinch of chili powder

For the Sauce:

  • 1 ripe avocado
  • 1/2 cup plain Greek yogurt (or more for extra tang)
  • Juice of 1 large lime
  • 1/2 cup fresh cilantro, packed
  • 1 small garlic clove
  • 1–2 tbsp olive oil or water (for blending)
  • ½ tsp. Salt

For the Chicken:

  • 1.5–2 lbs boneless, skinless chicken breasts or thighs, cubed
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp. Salt
  • ¼ tsp. pepper

Optional Base & Toppings:

  • Cooked rice (white, brown, or cilantro-lime)
  • Diced avocado
  • Chopped cilantro
  • Extra feta cheese
  • Lime wedges
Three bowls of chicken, corn, and sauce are arranged on a marble surface, with lime wedges, fresh cilantro, halved avocado, and a bowl of green dressing nearby.

Step-by-Step Guide

1. Make the Corn Salad

In a bowl, stir together corn, mayo (if using), lime juice, feta, and chili powder.

Set aside.

  • A white bowl filled with corn kernels on a marble surface, surrounded by small bowls containing mayonnaise, crumbled cheese, and another ingredient.
  • A bowl of corn kernels, a small bowl of crumbled cheese, and separate bowls of mayonnaise and liquid on a marble surface.
  • A bowl with corn and crumbled cheese is being topped with a liquid from a small container; other ingredients are in small bowls on the side.
  • A bowl with corn and crumbled cheese is being topped with melted butter from a glass dish. A small bowl of mayonnaise sits nearby on a marble surface.
  • A bowl with corn and crumbled cheese, with mayonnaise being poured in from a small container, on a marble surface.
  • A white bowl filled with corn topped with crumbled cheese, chili powder, and a cilantro leaf, placed on a marble surface.

2. Blend the Sauce

In a blender or food processor, combine avocado, Greek yogurt, lime juice, cilantro, garlic, and olive oil or water.

Blend until smooth and creamy.

Season with salt to taste.

  • Top-down view of a blender cup with blade, a halved avocado, cilantro, a garlic clove, a spoon, a bowl of yogurt, and a small glass of lime juice on a marble surface.
  • Top-down view of a blender cup with avocado, surrounded by a garlic clove, glass of lime juice, chopped herbs, blender blade, and a bowl of yogurt on a marble surface.
  • A bowl of lime juice is being poured into a blender containing avocado slices, with a small bowl of garlic and a bowl of yogurt nearby on a marble surface.
  • A blender cup with avocado halves and a garlic clove inside, with a bowl of cilantro and a blender lid nearby on a marble countertop.
  • A blender cup with avocado and garlic, a bowl of yogurt, a bowl of chopped herbs, and a pepper grinder on a marble surface.
  • A spoonful of yogurt is held over a blender cup, with bowls of chopped herbs and more yogurt in the background on a marble countertop.
  • A small blender cup filled with yogurt sits on a marble countertop next to a bowl of chopped cilantro and a black pepper grinder.
  • Overhead view of chopped green herbs in two small glass bowls and the top of a blender on a white marble surface.
  • A blender cup filled with avocado, yogurt, leafy greens, and herbs sits on a marble counter next to a blade attachment and a small glass bowl.
  • A glass jar filled with green sauce or dressing sits on a white marble surface next to a metal spoon.
  • A spoon holds a thick, light green sauce above a glass jar containing more of the same sauce, set on a white marble surface.

3. Cook the Chicken

Toss chicken with olive oil, lime juice, and spices.

Let it marinate for at least 15 minutes.

Cook in a skillet over medium-high heat until browned and cooked through, about 8–10 minutes.

  • A bowl of raw diced chicken breast, a small bowl of olive oil, and a bowl of assorted spices on a marble countertop.
  • A bowl of raw, diced chicken breast with a small glass bowl of oil and a small bowl of assorted spices on a marble surface.
  • A bowl of raw, cubed chicken breast with oil being poured over it, next to a small bowl containing various spices on a marble countertop.
  • A gray bowl filled with raw, cubed chicken breast topped with various powdered spices sits on a white marble surface.
  • A bowl filled with raw, diced chicken pieces coated in a reddish-orange spice mixture on a marble countertop.
  • A bowl of seasoned raw chicken pieces held above a frying pan with a small amount of oil heating on a stovetop.
  • A frying pan containing cooked, seasoned chicken pieces sits on a white marble surface.
  • A frying pan filled with seasoned, cooked chicken pieces being stirred with a wooden spoon on a marble countertop.

4. Assemble Your Bowls

Layer chicken and corn salad into bowls with or without rice.

Add diced avocado, chopped cilantro, a drizzle of the sauce, and a sprinkle of extra feta.

Serve with lime wedges on the side.

  • Cooked spiced chicken in a pan, bowls of white rice, a bowl of seasoned corn, creamy green sauce, cilantro, lime wedges, and a halved avocado arranged on a marble surface.
  • Two bowls of rice topped with seasoned chicken, corn, cheese, and lime. Garnished with cilantro, avocado halves, a bowl of green sauce, and extra corn on a marble surface.
  • Two bowls of seasoned chicken, corn, and rice are garnished with lime wedges and cheese, surrounded by cilantro, avocado, a bowl of corn, and a bowl of green sauce on a marble surface.
  • A bowl of rice topped with seasoned chicken, corn, cotija cheese, a lime wedge, and green sauce. Avocado, cilantro, and a bowl of corn are on the side.

FAQ:

Can I make this ahead of time?

Yes!

The chicken and sauce can be prepped 2–3 days ahead.

Store the sauce in an airtight container in the fridge with a piece of plastic wrap pressed against the surface to prevent browning.

What can I use instead of feta?

Cotija or queso fresco are great swaps.

Or try shredded cheddar or a plant-based crumble if dairy-free.

Can I make it dairy-free?

Yes—use a dairy-free yogurt for the sauce and skip the feta or use a dairy-free
cheese alternative.

How spicy is this?

It’s flavorful but not too spicy.

For extra heat, add a bit of cayenne to the chicken or sauce, or serve with sliced jalapeños.

Is rice necessary?

Not at all.

The bowl is hearty enough on its own, but rice adds extra bulk if you’re
feeding more people or want leftovers.

A bowl with seasoned chicken, rice, corn, a wedge of lime, and green sauce, garnished with herbs. A bowl of corn, avocado, lime wedges, and parsley are nearby on a wooden board.

Street Corn Chicken Bowl

Print Recipe
A bowl with seasoned chicken pieces, corn kernels, a wedge of lime, and a serving of green sauce, garnished with herbs. Parsley and extra sauce are visible in the background.
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:32 minutes

Ingredients

For the Street Corn Salad

  • 2 cups corn kernels fresh, canned, or thawed frozen
  • 1 tbsp mayo optional, for that street corn flavor
  • 1 tbsp lime juice
  • 1/4 cup crumbled feta cheese
  • Pinch of chili powder

For the Sauce

  • 1 ripe avocado
  • 1/2 cup plain Greek yogurt or more for extra tang
  • Juice of 1 large lime
  • 1/2 cup fresh cilantro packed
  • 1 small garlic clove
  • 1 –2 tbsp olive oil or water for blending
  • ½ tsp. Salt

For the Chicken

  • 1.5–2 lbs boneless skinless chicken breasts or thighs cubed
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp. Salt
  • ¼ tsp. pepper

Optional Base & Toppings

  • Cooked rice white, brown, or cilantro-lime
  • Diced avocado
  • Chopped cilantro
  • Extra feta cheese
  • Lime wedges

Instructions

  • Make the Corn Salad: In a bowl, stir together corn, mayo (if using), lime juice, feta, and chili powder. Set aside.
  • Blend the Sauce: In a blender or food processor, combine avocado, Greek yogurt, lime juice, cilantro, garlic, and olive oil or water. Blend until smooth and creamy. Season with salt to taste.
  • Cook the Chicken: Toss chicken with olive oil, lime juice, and spices. Let it marinate for at least 15 minutes. Cook in a skillet over medium-high heat until browned and cooked through, about 8–10 minutes.
  • Assemble Your Bowls: Layer chicken and corn salad into bowls with or without rice. Add diced avocado, chopped cilantro, a drizzle of the sauce, and a sprinkle of extra feta. Serve with lime wedges on the side.
Servings: 5 people
Calories: 375kcal

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