These Smoky Street Corn Chicken Bowls are about to become your new go-to dinner. Packed with juicy grilled chicken, sweet charred corn, creamy avocado, and zesty cilantro-lime flavor, they’re as nourishing as they are delicious. It’s seriously the best spring and summer meal!

And I have to mention, this easy street corn chicken bowl recipe comes together in under 30 minutes—with the option to use your grill, or a skillet. Aka super versatile, but definitely not lacking in flavor. Making it perfect for busy nights when you want something hearty, flavorful, and healthy. Plus, it’s gluten-free and easily made dairy-free if needed. So many wins!

Smoky Street Corn Chicken Bowls: Healthy Ingredients, Balanced Nutrition

Ok, writing about, and making, this recipe, has me so excited for warm weather and grilling season. And I mean, what’s not to love about a protein-packed spin on Mexican street corn, loaded with smoky flavor and fresh toppings?

But what I love most about these bowls is how they balance real, whole-food ingredients with bold flavor. The chicken delivers lean protein to help support muscle repair and energy, while the avocado adds heart-healthy fats and a satisfying creaminess.

Corn brings natural sweetness and fiber, and the chili-lime kick in the sauce makes each bite feel super fresh and vibrant. (I make the sauce dairy-free, but you can use whatever you have!)

Serve it all over rice or cauliflower rice for extra veggies, and add your preferred toppings—either way, it’s a feel-good bowl that checks all the boxes.

Meal Prep Friendly & Customizable: A High-Protein Dinner You’ll Love

Whether you’re prepping for the week or throwing together a last-minute dinner, these can easily become meal prep street corn chicken bowls. They’re quick, convenient and versatile—and that’s why we love ‘em.

Swap the rice for quinoa, add black beans for fiber, or drizzle with extra lime juice and olive oil over top for a little brightness. It’s one of those meals that keeps you full, energized, and never bored. Trust me—you’ll want to bookmark this one.

Let me know what you think in the comment section below, and tag me on IG when you make them. Enjoy!

INGREDIENTS YOU’LL NEED:

Main

• Thin-sliced, boneless, skinless chicken breasts
• Avocado oil
• Smoked paprika
• Chili powder
• Garlic powder
• Salt & pepper, to taste
• Cooked rice or cauliflower rice
• Avocado, diced
• Chopped fresh cilantro
• Thinly sliced red onion
• Extra-virgin olive oil, to serve

Street Corn

• Corn (fresh, frozen, or grilled)
• Sour cream or yogurt (dairy-free, if preferred)
• Lime
• Chili powder
• Chopped cilantro
• Salt, to taste

HOW TO MAKE MY SMOKY STREET CORN CHICKEN BOWLS (EASY AND HIGH-PROTEIN)

For the Chicken:

• Skillet method: Heat avocado oil in a skillet over medium-high heat. Season chicken with smoked paprika, chili powder, garlic powder, salt, and pepper. Sear for 3–4 minutes per side, until golden and cooked through. Transfer to a cutting board and slice into strips. The spice rub gives the chicken smoky, bold flavor and crispy edges.

• To grill: Preheat grill to medium-high. Lightly oil grates or brush chicken with avocado oil. Season chicken as listed above, then grill for 3–5 minutes per side, depending on thickness, until cooked through and charred in spots. Let rest for a few minutes, then slice.

For the Corn:

• Stovetop: Heat a dry skillet over medium-high heat. Add corn and cook for 5–7 minutes, stirring occasionally, until it begins to char slightly. Remove from heat and set aside.

• Grilled: Grill fresh corn on the cob directly over medium heat for 8–10 minutes, rotating every few minutes until charred and tender. Let cool slightly, then slice kernels off the cob.

To Make the Bowls:

In a small bowl, whisk together the dairy-free yogurt (or sour cream), lime juice, chili powder, chopped cilantro, and salt until smooth. Set aside.

Assemble bowls with a base of rice or cauliflower rice. Top with sliced chicken, avocado, red onion, and plain corn. Drizzle the yogurt mixture over the top and sprinkle with fresh cilantro.

Serve with extra lime wedges and a dash of hot sauce if desired. Enjoy!

RECIPE SUBSTITUTIONS & QUESTIONS

You can easily make this recipe your own! Swap the chicken for grilled shrimp, tofu, or chickpeas for a plant-based option. Use Greek yogurt instead of sour cream, or skip the dairy altogether for a completely dairy-free version. No fresh corn? Frozen or canned works great, or try grilling it for extra flavor. And if you’re low on rice, quinoa or cauliflower rice make easy, nutrient-packed swaps.

Last thing I’ll leave here is my Summer Grill Guide – a blog post with some grilling tips and tricks that are worth checking out, especially if you’re in the beginning of your grill master era.

What’s the best way to grill corn if I don’t have a grill?

If you don’t have a grill, you can char the corn in a cast iron skillet or under the broiler for a few minutes, turning occasionally. This gives it that same smoky flavor and caramelized edges you’d get from grilling—no outdoor setup needed.

Can I make street corn chicken bowls ahead of time?

Yes! These bowls are perfect for meal prep. Prep the sauce, and cook the chicken, corn, and rice in advance, then store each component separately in airtight containers. Assemble just before serving, or portion into bowls for grab-and-go lunches throughout the week. For best texture, add avocado and fresh cilantro right before eating.

More Healthy Chicken Recipes You’ll Love:

Chicken Bacon Ranch Salad

20-Minute Shredded Chicken Verde

Crispy Chicken Parm (Gluten-Free)

Protein-Packed Chicken and Edamame Salad

Smokey Garlic Ginger Chicken Thighs with Roasted Asparagus

Click here to watch the reel I made of this recipe 🙂