Easy Street Corn Chicken Bowl Recipe with Rice
Easy Street Corn Chicken Bowl with Rice is a quick and delicious meal that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly crispy chicken every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Mujadara Lentils and Rice Recipe for Dinner and Easy Chicken Caesar Wrap Recipe for Quick Dinner or Lunch.
Why This Easy Street Corn Chicken Bowl Recipe with Rice Is Pure Comfort
- Crispy chicken coated in a zesty spice blend
- Juicy corn kernels charred to perfection
- Creamy avocado and tangy lime crema for a perfect balance
- Easy to customize with your favorite toppings
What You'll Need for Easy Street Corn Chicken Bowl Recipe with Rice
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Frozen corn on the cob
- Avocados
- Limes
- Cilantro
- Greek yogurt
- Mayonnaise
- Garlic
- Chili powder
- Paprika
- Cumin
- Salt
- Pepper
- Olive oil
- Rice
- Chili powder
- Paprika
- Cumin
- Salt
- Pepper
- Garlic
- Lime juice
- Mayonnaise
- Greek yogurt
- Optional: Shredded cheese
- Optional: Sliced jalapeños
- Optional: Diced red onion
- Optional: Crumbled cotija cheese
- Optional: Fresh cilantro
- Optional: Lime wedges
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
- Corn on the cob: Frozen corn kernels can be used as a substitute.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfectly crispy chicken. → See on Amazon
- Blender — Smooth and creamy lime crema in seconds. → See on Amazon
How to Make Easy Street Corn Chicken Bowl Recipe with Rice
- Prepare the chicken: Combine chili powder, paprika, cumin, salt, and pepper. Coat chicken breasts evenly with the spice blend. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side or until cooked through. Remove from skillet and let rest.
- Cook the corn: Heat a large skillet over medium-high heat. Add corn on the cob, cut into quarters, and cook for 8-10 minutes, turning occasionally, until charred and tender. Remove from skillet and let cool slightly. Cut kernels off the cob.
- Prepare the lime crema: In a blender, combine Greek yogurt, mayonnaise, lime juice, garlic, salt, and pepper. Blend until smooth. Taste and adjust seasoning if needed.
- Assemble the bowls: Cook rice according to package instructions. Divide rice, chicken, corn, avocado, and lime crema among bowls. Top with desired toppings and serve.
Cook's Tips for Perfect Easy Street Corn Chicken Bowl Recipe with Rice
- Pro tip: For even crispier chicken, pat the chicken breasts dry with a paper towel before adding the spice blend.
- Common mistake and fix: If your chicken is burning before it's cooked through, reduce the heat to medium and cover the skillet. This will help the chicken cook through without burning the outside.
- Pro tip: For a spicier bowl, add some diced jalapeños to the lime crema or top with sliced jalapeños.
- Pro tip: To make this recipe ahead, cook the chicken and corn, and store in the refrigerator. Assemble the bowls just before serving.
Storing & Reheating Easy Street Corn Chicken Bowl Recipe with Rice
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Chicken and corn can be cooked up to 2 days ahead. Assemble bowls just before serving.
Freezing Easy Street Corn Chicken Bowl Recipe with Rice
Freeze cooked chicken and corn separately for up to 2 months. Thaw overnight in the refrigerator before using.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through.
Recipe Notes
- Chef tip: For a smoky flavor, grill the corn on the cob instead of cooking on the stovetop.
- Best substitution: Substitute the chicken with cooked, shredded chicken or black beans for a vegetarian version.
- Make-ahead: Cook the chicken and corn up to 2 days ahead. Assemble bowls just before serving.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your chicken is sticking to the skillet, it's not hot enough. Heat the skillet over medium-high heat for a few more minutes before adding the chicken.
Want to level up this recipe?
Instant-read meat thermometer — Ensure perfectly cooked chicken every time. → Check price on Amazon
Easy Street Corn Chicken Bowl Recipe with Rice
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Frozen corn on the cob
- Avocados
- Limes
- Cilantro
- Greek yogurt
- Mayonnaise
- Garlic
- Chili powder
- Paprika
- Cumin
- Salt
- Pepper
- Olive oil
- Rice
Seasonings
- Chili powder
- Paprika
- Cumin
- Salt
- Pepper
- Garlic
- Lime juice
- Mayonnaise
- Greek yogurt
Optional Toppings
- Shredded cheese
- Sliced jalapeños
- Diced red onion
- Crumbled cotija cheese
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the chicken: Combine chili powder, paprika, cumin, salt, and pepper. Coat chicken breasts evenly with the spice blend. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side or until cooked through. Remove from skillet and let rest.
- Cook the corn: Heat a large skillet over medium-high heat. Add corn on the cob, cut into quarters, and cook for 8-10 minutes, turning occasionally, until charred and tender. Remove from skillet and let cool slightly. Cut kernels off the cob.
- Prepare the lime crema: In a blender, combine Greek yogurt, mayonnaise, lime juice, garlic, salt, and pepper. Blend until smooth. Taste and adjust seasoning if needed.
- Assemble the bowls: Cook rice according to package instructions. Divide rice, chicken, corn, avocado, and lime crema among bowls. Top with desired toppings and serve.
Notes
- Chef tip: For a smoky flavor, grill the corn on the cob instead of cooking on the stovetop.
- Best substitution: Substitute the chicken with cooked, shredded chicken or black beans for a vegetarian version.
- Make-ahead: Cook the chicken and corn up to 2 days ahead. Assemble bowls just before serving.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your chicken is sticking to the skillet, it's not hot enough. Heat the skillet over medium-high heat for a few more minutes before adding the chicken.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze cooked chicken and corn separately for up to 2 months. Thaw overnight in the refrigerator before using.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through.
- Make ahead: Chicken and corn can be cooked up to 2 days ahead. Assemble bowls just before serving.
Nutrition Per Serving
- Calories: 670
- Protein: 42g
- Fat: 30g
- Carbs: 65g
- Fiber: 10g
- Sugar: 4g
- Sodium: 1300mg
- Cholesterol: 120mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Street Corn Chicken Bowl Recipe with Rice FAQs
Yes, you can cook the chicken and corn up to 2 days ahead. Assemble the bowls just before serving.
Reduce the heat to medium and cover the skillet. This will help the chicken cook through without burning the outside.
Yes, cook the chicken at 400°F for 15-20 minutes, flipping halfway through. Cook the corn at 400°F for 10-15 minutes, shaking the basket halfway through.
Cooked, shredded chicken or black beans can be used as a substitute for a vegetarian version.
Freeze cooked chicken and corn separately for up to 2 months. Thaw overnight in the refrigerator before using.
A Warm Final Note
I can’t wait for you to try Easy Street Corn Chicken Bowl Recipe with Rice and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
