Name: Street Corn Chicken Bowls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 lbs chicken breasts or tenderloins (cut into 2″ chunks); 2 tablespoons blackened seasoning; 3 tablespoons olive oil; 2 cups dry jasmine rice (or your preferred rice); 1 cup prepared homemade Chuy’s creamy jalapeno dip; 3 cups prepared Street Corn Salad; 1 avocado (diced); 1 lime (sliced into wedges); optional: tajin seasoning

Jump to Recipe

If you’re craving a vibrant, flavor-packed meal that truly delivers on both ease and taste, Street Corn Chicken Bowls is your answer. This irresistible dish layers tender blackened chicken, zesty street corn, creamy jalapeno sauce, and pillowy jasmine rice, all topped with creamy avocado and a pop of lime. With bold colors, craveable textures, and punchy flavors inspired by elote, these bowls are a total weeknight win (and a crowd pleaser, too). Whether you’re meal prepping or looking for a dinner that wows, Street Corn Chicken Bowls bring some major joy to your table.

Street Corn Chicken Bowls Recipe - Recipe Image

Ingredients You’ll Need

The building blocks of Street Corn Chicken Bowls are refreshingly simple, but each ingredient is carefully chosen for maximum flavor impact. You’ll find every component plays a starring role, from the smoky heat of the chicken to the cool, creamy finish of the toppings.

Chicken breasts or tenderloins: Cut into chunky pieces so each bite is juicy and soaks up the seasoning beautifully.
Blackened seasoning: This spice blend adds smoky, peppery heat and bold flavor to the chicken.
Jasmine rice: Aromatic and fluffy, it forms the perfect base for the vibrant toppings (or use your favorite rice if you prefer).
Homemade Chuy’s creamy jalapeno dip: A classic Tex-Mex sauce that’s garlicky, tangy, and packed with jalapeno zing—store bought works in a pinch!
Street Corn Salad: Sweet corn, creamy dressing, a little chili and cheese—it’s the iconic street food flavor, ready to top your bowl.
Avocado: Diced for a creamy texture that balances the heat and brings a mellow richness.
Lime: Fresh wedges for squeezing—this little pop of citrus brightens everything up.
Olive oil: For both marinating your chicken and for cooking, helps lock in moisture and flavor.
Tajin seasoning (optional): This chili-lime spice is the finishing touch for extra zing and crunch.

How to Make Street Corn Chicken Bowls

Step 1: Prep Your Sauces and Corn

First things first—prepare your street corn salad and creamy jalapeno dip. These components are easy to make ahead and are even better after an overnight rest in the fridge, so I always whip these up a day or two in advance. That way, the flavors meld together and all you have to do is assemble when hunger strikes!

Step 2: Cook Your Rice

Bring two cups of jasmine rice and the appropriate amount of water to a boil, then let it simmer (covered) according to package instructions. If you want ultra-fluffy rice, give it a quick fluff with a fork after cooking. The rice can quietly do its thing while you focus on the chicken and toppings.

Step 3: Season and Sear the Chicken

Drizzle your bite-sized chicken pieces with one tablespoon of olive oil, ensuring each chunk is glistening and ready for seasoning. Next, sprinkle the blackened seasoning generously and toss everything so every bit gets coated in smoky, flavorful spice.

Step 4: Cook the Chicken

Heat a large skillet over medium heat, add two tablespoons of olive oil, and once shimmering, lay down your chicken pieces in a single layer. Cook for about 3-4 minutes per side, making sure you get a beautiful, golden sear. You’ll know it’s ready when the internal temperature reaches 165°F and the outside has a slight crisp from the seasoning.

Step 5: Assemble the Street Corn Chicken Bowls

Time to build your bowls! Start with a fluffy bed of jasmine rice, then pile on about 2/3 cup of that irresistible street corn salad. Add a generous scoop of your blackened chicken, followed by creamy jalapeno sauce, diced avocado, and a fresh lime wedge. If you’re feeling fancy, finish with a sprinkle of Tajin for an extra hit of citrusy heat.

How to Serve Street Corn Chicken Bowls

Garnishes

The best part about Street Corn Chicken Bowls is how fun it is to load up on garnishes. Fresh cilantro, extra lime wedges, cotija cheese, thinly sliced jalapeno, or even a few radish slices all add extra crunch, color, and punchy flavor. Don’t skip the finishing drizzle of extra creamy jalapeno sauce—people will definitely ask for more!

Side Dishes

While these bowls are plenty hearty on their own, they pair beautifully with zesty sides like a simple cucumber salad, spicy pickled carrots, or even a light, citrusy slaw. If you’re serving a crowd, a platter of tortilla chips and guacamole never goes amiss—it’s a match made in flavor heaven.

Creative Ways to Present

Turn Street Corn Chicken Bowls into a vibrant bar by letting everyone customize their toppings and garnishes—perfect for parties or casual family dinners. Or try serving the components taco-style in warm tortillas, or as a hearty salad over a big bed of greens for a fun twist on the classic.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store each component—chicken, rice, street corn salad, and sauce—in separate airtight containers in the fridge. This helps preserve the fresh flavors and textures, so your next meal is just as delicious as the first.

Freezing

The chicken and rice freeze beautifully for up to three months. Portion them into freezer-safe containers for an easy, ready-to-heat meal. However, I recommend making the street corn salad and creamy jalapeno sauce fresh for best flavor and texture after thawing.

Reheating

For best results, reheat the chicken and rice in the microwave or gently on the stovetop with a splash of water. Add the fresh toppings and sauces after reheating to maintain the vibrant, fresh feel that makes Street Corn Chicken Bowls so appealing.

FAQs

Can I make Street Corn Chicken Bowls dairy free?

Absolutely! Simply use a dairy-free jalapeno dip and swap out any cheese in the street corn salad for your favorite dairy-free alternative, or skip it entirely. The flavors and colors will still shine.

What’s the best way to make the street corn salad?

Classic street corn salad includes charred corn, mayo or crema, chili powder, lime, and cotija cheese. For extra depth, grill your corn (or char it in a skillet), then toss with the rest of your ingredients. It’s easy and incredibly addictive!

Can I use rotisserie chicken instead of cooking my own?

Yes! Using shredded rotisserie chicken speeds things up and makes this already simple meal even more weeknight-friendly. Toss the chicken in blackened seasoning to keep the flavor profile consistent with Street Corn Chicken Bowls.

How spicy are these bowls?

The heat level from blackened seasoning and creamy jalapeno dip is pleasantly warm, but not overwhelming. You can easily adjust the spiciness by using a milder seasoning or omitting jalapenos if you’re sensitive to heat, or add more for an extra kick!

Can I meal prep Street Corn Chicken Bowls for the week?

Yes, these bowls are meal prep legends! Prep all the components ahead, and assemble fresh portions each day. Keep wet ingredients (like the creamy dip and street corn salad) separate until ready to eat for best texture.

Final Thoughts

I can’t recommend Street Corn Chicken Bowls enough—there’s something about the zesty, smoky, creamy, and crunchy layers that keeps everyone coming back for more. Whether you’re feeding a crowd or just treating yourself, you’ll love how fun and fuss-free this recipe is. Dive in, and let these vibrant bowls brighten your dinner table!

Street Corn Chicken Bowls Recipe

★★★★★

5.1 from 15 reviews

Author: Mariam
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

These Street Corn Chicken Bowls are a delightful combination of flavors and textures, featuring tender blackened chicken, fragrant jasmine rice, zesty street corn salad, creamy jalapeno dip, and fresh toppings. A perfect dish for a quick and satisfying meal.

Ingredients

Scale

For the Chicken:

2 lbs chicken breasts or tenderloins (cut into 2″ chunks)
2 tablespoons blackened seasoning
3 tablespoons olive oil

For the Bowls:

2 cups dry jasmine rice (or your preferred rice)
1 cup prepared homemade Chuy’s creamy jalapeno dip
3 cups prepared Street Corn Salad
1 avocado (diced)
1 lime (sliced into wedges)
optional: tajin seasoning

Instructions

Prepare the street corn and creamy jalapeno sauce. I like to do this a day or two ahead of time.
Cook the rice: Cook two cups of rice according to the package instructions. Let the rice cook while you prepare the chicken.
Season the chicken: Drizzle the chicken chunks with one tablespoon of olive oil and season liberally with blackened cajun seasoning.
Cook the chicken: Heat a large skillet over medium heat. Add two tablespoons of oil, or enough to coat the pan. Add in the chicken and cook about 3-4 minutes per side or until internal temp reaches 165 degrees.
Build the bowls: To assemble the bowls, add 1 cup of rice into a bowl. Top with 2/3 cup of street corn, a scoop of chicken, a drizzle of creamy jalapeno sauce, diced avocado, and a lime wedge. Optionally, sprinkle with tajin seasoning.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop, Mixing
Cuisine: Mexican