There’s something magical about a bowl that brings together bold spices, creamy avocado, zesty lime, and flame-kissed chicken. This Charred Chicken Bowl with Mexican Street Corn, Avocado & Cilantro-Lime Rice is a flavor-packed favorite in my kitchen—and soon it’ll be in yours, too. Whether you’re cooking for a cozy night in or prepping meals ahead, this dish balances freshness with smoky depth. Best of all, it’s easy to pull together in under 40 minutes.
If you love vibrant, layered meals that leave you satisfied without being heavy, you’re going to adore this recipe. And while you’re here, don’t forget to subscribe so you never miss another crave-worthy dish!
The Story Behind This Chicken Bowl
This charred chicken bowl was born out of one of those nights when I had little time and a fridge full of promise. I’d grilled a couple of chicken breasts earlier, and I wanted something heartier than a salad but lighter than a full-on comfort meal. The natural solution? A warm, layered bowl that brought it all together: savory chicken, creamy avocado, corn bursting with flavor, and rice that soaks up every drop of lime and cilantro.
Back when I visited a local street market in Mexico City, I fell in love with the aroma of grilled corn slathered with mayo, lime, and cotija cheese. That memory sparked this recipe’s street corn component. Adding grilled or pan-charred corn with that same creamy zing truly lifts the bowl. And paired with smoky chicken and silky avocado slices? You’ll be scraping the bowl clean.
The first time I served this to friends, the charred chicken bowl became an instant hit—no leftovers, just lots of happy sighs.
Why This Bowl Is So Special
This dish stands out for its texture and balance. The Mexican street corn is tangy, creamy, and just a little spicy. The chicken brings smoky warmth with its spice blend, and the cilantro-lime rice ties it all together with a fresh, herbaceous base.
Plus, it’s incredibly adaptable. You can sub in quinoa or cauliflower rice, switch cotija for feta, or even use grilled tofu for a meatless version. Need another protein-packed option? Try the Loaded Mediterranean Chicken Power Bowl with Tzatziki and Feta for a fresh spin.
Ingredients & Preparation
The Flavors, Broken Down
Here’s a closer look at what makes this charred chicken bowl shine.
| Ingredient | Purpose |
|---|---|
| Chicken breasts | Protein base; grilled or pan-seared for char |
| Smoked paprika, cumin, garlic | Bold, smoky seasoning |
| Corn (fresh or frozen) | Street corn element, adds crunch & sweetness |
| Mayo, cotija, lime, cilantro | Signature Mexican corn topping |
| Avocado | Creamy richness |
| Jasmine or basmati rice | Fragrant, absorbs lime-cilantro flavors |
Don’t skip the lime. It brightens every element and lifts the flavors with every squeeze.
For the corn, charred is key. If grilling isn’t an option, use a hot skillet—especially cast iron. It caramelizes those kernels beautifully.
If you liked the corn flavors here, you’ll also enjoy the Mexican Street Corn Pasta Salad, which takes the same bold flavors and transforms them into a creamy, satisfying side.
Tools & Substitutions
You’ll need:
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Grill or cast iron skillet
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Mixing bowls
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Rice cooker or saucepan
Substitutions:
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Cotija ➝ Feta (easier to find)
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Jasmine rice ➝ Brown rice, quinoa, or cauliflower rice
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Chicken ➝ Tofu or portobello mushrooms (vegan option)
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Mayo ➝ Greek yogurt (lighter version)
This recipe works well for batch cooking, especially when you double the rice and freeze leftovers.
Cooking Instructions & Tips
Step-by-Step Instructions
1. Prepare the Chicken:
Mix the spices in a bowl—smoked paprika, garlic powder, cumin, chili powder, salt, and pepper.
Rub the chicken with olive oil, then coat evenly in the seasoning.
Grill or sear on medium-high heat, 5–7 minutes per side, until fully cooked.
2. Cook the Rice:
While the chicken cooks, prepare rice. Once cooked, stir in chopped cilantro, lime juice, and a pinch of salt.
3. Make the Street Corn:
If using fresh corn, grill it whole until charred. Slice off kernels.
If using frozen corn, cook in a dry skillet until lightly charred.
Mix kernels with mayo, cotija or feta, lime juice, chopped cilantro, salt, and pepper.
4. Assemble the Bowl:
Divide rice between two bowls. Top with sliced chicken, corn mixture, avocado slices, and an extra lime wedge.
Optional: sprinkle extra chili powder and cilantro on top.
Tips & Tricks
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Let the chicken rest before slicing. This keeps it juicy.
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Double the spice mix and store for next time—it’s great on shrimp or veggies.
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Don’t skip charring the corn. It deepens the sweetness and flavor.
If you’re craving another quick-fix bowl, try the Chimichurri Grilled Chicken Bowl with Garlic Sauce.
Serving, Storing & Pairing
What to Serve With It
Honestly, this charred chicken bowl is a meal in itself, but if you’re hosting or hungry:
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Add a side of Mediterranean Greek Salad with Feta and Olives for a refreshing crunch.
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Or pair with Avocado Strawberry Caprese Salad for a sweet, creamy twist.
Craving a drink? A light lime agua fresca or a crisp Sauvignon Blanc works wonders here.
Storing & Reheating
These bowls are perfect for meal prep.
To store:
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Separate components (rice, chicken, corn, avocado).
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Refrigerate up to 4 days.
To reheat:
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Microwave chicken and rice for 60–90 seconds.
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Reassemble with fresh avocado and lime juice before serving.
Avoid reheating avocado—it’s best fresh.
This also makes a great cold lunch! Just pack all components and eat it like a rice salad.
FAQ
Can I use rotisserie chicken instead?
Absolutely! It’s a great shortcut. Just season lightly and follow the same steps for the bowl.
Is this recipe gluten-free?
Yes! All ingredients listed are naturally gluten-free.
What if I don’t have cotija cheese?
Use crumbled feta—it’s a solid alternative with similar texture and saltiness.
Can I meal-prep this for the week?
Definitely. Store components separately for maximum freshness, especially avocado.
How spicy is it?
Mild with a subtle kick from chili powder. Add sliced jalapeños if you like heat.
Conclusion
This Charred Chicken Bowl with Mexican Street Corn, Avocado & Cilantro-Lime Rice is the kind of recipe that gets repeated in my kitchen—week after week. It’s flavorful, wholesome, and endlessly adaptable. If you’ve been looking for a quick, colorful dinner that doesn’t skimp on taste, this is your new go-to.
Looking for more bowl-style meals? Check out Peruvian Chicken and Rice with Green Sauce or Honey Lime Chicken and Avocado Rice Stack next.
If you made this recipe, I’d love to hear how it turned out! Leave a rating, drop a comment, or share your bowl on Pinterest at Recipes by Sylvia Pinterest. Your feedback makes this kitchen feel like home.
Print
Charred Chicken Bowl with Mexican Street Corn, Avocado & Cilantro-Lime Rice
- Total Time: 35
- Yield: 2 servings
Description
This Charred Chicken Bowl with Mexican Street Corn, Avocado & Cilantro-Lime Rice is a bold and satisfying dinner that comes together in just 35 minutes. Featuring tender grilled chicken, creamy avocado, zesty corn, and herbed rice, it’s a crave-worthy weeknight go-to.
Ingredients
• 2 boneless, skinless chicken breasts
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• 2 ears of corn (or 1.5 cups frozen corn), grilled or charred
• 1 tablespoon mayonnaise
• 1/4 cup crumbled cotija or feta cheese
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro
• 1 ripe avocado, sliced
• 2 cups cooked jasmine or basmati rice
• 1 lime, cut into wedges
• Salt and pepper to taste
Instructions
1. Mix smoked paprika, garlic powder, cumin, chili powder, salt, and pepper in a bowl.
2. Rub chicken with olive oil and coat with spice blend.
3. Grill or sear chicken for 5–7 minutes on each side until cooked through. Let rest and slice.
4. Grill or char corn, then remove kernels. For frozen corn, char in a skillet.
5. In a bowl, mix corn with mayo, cheese, lime juice, cilantro, salt, and pepper.
6. Cook rice according to package directions, then stir in chopped cilantro and lime juice.
7. Divide rice between bowls. Top with chicken, corn mixture, and avocado slices.
8. Add a squeeze of lime and extra cilantro or chili powder if desired.
Notes
– Substitute feta cheese if cotija isn’t available.
– Use rotisserie chicken for a shortcut.
– Add pickled onions or sliced jalapeños for extra flair.
– This bowl is gluten-free and meal-prep friendly.
– Store components separately to keep fresh for up to 4 days.
- Prep Time: 15
- Cook Time: 20
- Method: Grill or Skillet
- Cuisine: Mexican-American