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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