Easy Street Corn Chicken Bowl Recipe with Rice
Easy Street Corn Chicken Bowl with Rice is the ultimate comfort meal. After making this many times, I’ve discovered the secret to crispy corn and juicy chicken every time. The crispy corn and creamy avocado make this bowl irresistible. Try it with my Easy Chicken Brussels Sprout Salad for a complete meal. If you love recipes like this, you’ll also enjoy Easy Chicken Brussels Sprout Salad and Creamy Garlic Mushroom Stuffed Shells Recipe for Dinner.
Why This Easy Street Corn Chicken Bowl Recipe with Rice Is Pure Comfort
- Crispy corn and juicy chicken in every bite
- Creamy avocado and tangy lime crema
- Better than takeout and easy to make
- Perfect for meal prep and busy weeknights
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 street corn
- Long grain white rice
- Avocado
- Lime
- Chili powder
- Cumin
- Paprika
- Salt
- Pepper
- Mayonnaise
- Sour cream
- Cilantro
- Lime juice
- Optional: Crumbled feta cheese
- Optional: Chopped fresh cilantro
- Optional: Diced red onion
đź“ť Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Gives the best sear and cooks evenly → See on Amazon
- Immersion blender — Makes creamy avocado lime crema in seconds → See on Amazon
How to Make Easy Street Corn Chicken Bowl Recipe with Rice
- Cook rice: Cook rice according to package instructions. Set aside.
- Prepare chicken: Season chicken with chili powder, cumin, paprika, salt, and pepper. Cook in a hot skillet until cooked through and slightly charred.
- Cook corn: In the same skillet, cook frozen street corn until crispy. Season with salt, pepper, and lime juice.
- Make lime crema: Blend avocado, mayonnaise, sour cream, cilantro, lime juice, salt, and pepper until smooth.
- Assemble bowls: In a bowl, combine cooked rice, sliced chicken, crispy corn, and your desired toppings. Drizzle with lime crema.
Cook's Tips for Perfect Easy Street Corn Chicken Bowl Recipe with Rice
- Common mistake and fix: Don't overcook the chicken. It will become dry. If it's not cooked through, finish it in the oven.
- : For extra crispy corn, cook it in a single layer and don't stir too much.
- : Make the lime crema ahead of time and store it in the fridge. It will keep for up to 3 days.
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 fridge for up to 3 days. Make-ahead tip: Cook rice and chicken ahead of time. 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.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use a meat thermometer to ensure the chicken is cooked to 165°F (74°C).
- Best substitution: Substitute the chicken with sliced steak or tofu for a different twist.
- Make-ahead: Cook the rice and chicken ahead of time. Assemble the bowls just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the corn is not crispy, cook it in a single layer and don't stir too much.
Want to level up this recipe?
High-quality cutting board — Makes prep work faster and easier. Pays for itself vs takeout. → Check price on Amazon
Easy Street Corn Chicken Bowl Recipe with Rice
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Frozen street corn
- Long grain white rice
- Avocado
- Lime
Seasonings
- Chili powder
- Cumin
- Paprika
- Salt
- Pepper
- Mayonnaise
- Sour cream
- Cilantro
- Lime juice
Optional Toppings
- Crumbled feta cheese
- Chopped fresh cilantro
- Diced red onion
Instructions
- Cook rice: Cook rice according to package instructions. Set aside.
- Prepare chicken: Season chicken with chili powder, cumin, paprika, salt, and pepper. Cook in a hot skillet until cooked through and slightly charred.
- Cook corn: In the same skillet, cook frozen street corn until crispy. Season with salt, pepper, and lime juice.
- Make lime crema: Blend avocado, mayonnaise, sour cream, cilantro, lime juice, salt, and pepper until smooth.
- Assemble bowls: In a bowl, combine cooked rice, sliced chicken, crispy corn, and your desired toppings. Drizzle with lime crema.
Notes
- Chef tip: Use a meat thermometer to ensure the chicken is cooked to 165°F (74°C).
- Best substitution: Substitute the chicken with sliced steak or tofu for a different twist.
- Make-ahead: Cook the rice and chicken ahead of time. Assemble the bowls just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the corn is not crispy, cook it in a single layer and don't stir too much.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken and corn separately for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Cook rice and chicken ahead of time. Assemble bowls just before serving.
Nutrition Per Serving
- Calories: 580
- Protein: 40g
- Fat: 28g
- Carbs: 45g
- Fiber: 7g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 105mg
- Sat. Fat: 6g
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 rice and chicken ahead of time. Assemble the bowls just before serving.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure the chicken is cooked to 165°F (74°C).
Yes, you can freeze cooked chicken and corn separately for up to 2 months. Thaw in the fridge overnight before using.
Yes, cook the frozen street corn in the air fryer at 400°F (200°C) for 10-15 minutes, shaking the basket halfway through.
You can substitute the mayonnaise with Greek yogurt or sour cream for a healthier version.
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!
