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Smoky Street Corn Chicken Bowls

This recipe for Smoky Street Corn Chicken Bowls is loaded with bold flavor. An easy, high-protein dinner you’ll crave on repeat. Hope you love it!
Total Time 30 minutes
Servings 2 - 3
Author Rachael DeVaux

Equipment

  • Grill (outdoor, or indoor grill pan works great too!), or Skillet

Ingredients

Main

  • 1-1.5 pounds thin-sliced boneless, skinless chicken breasts
  • 1 tablespoon avocado oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt & pepper, to taste
  • 1 cup cooked rice or cauliflower rice
  • 1 avocado, diced
  • ¼ cup chopped fresh cilantro
  • ¼ cup thinly sliced red onion
  • 1 tablespoon extra-virgin olive oil, to serve

Street Corn

  • 1 ½ cups corn (fresh, frozen, or grilled)
  • ⅓ cup sour cream or yogurt dairy-free, if preferred
  • ½ lime, squeezed
  • ¼ teaspoon chili powder
  • 3 tablespoon chopped cilantro
  • Salt, to taste

Instructions

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.

For 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!

Notes

  • Swap chicken with grilled shrimp, tofu, or chickpeas for a plant-based version.
  • Use Greek yogurt or a dairy-free alternative in place of sour cream.
  • Fresh, frozen, or canned corn all work—grilling adds extra smoky flavor.
  • Sub rice with quinoa or cauliflower rice for a lower-carb base.