Easy Street Corn Chicken Bowl Recipe with Rice
Easy Street Corn Chicken Bowl with Rice is a quick, better-than-takeout dinner idea. After making this many times, I’ve perfected the crispy chicken and creamy lime crema. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Crockpot Garlic Parmesan Chicken and Potatoes and Easy Slow Cooker Cowboy Potato Casserole for Dinner.
Why This Easy Street Corn Chicken Bowl Recipe with Rice Is Pure Comfort
- Crispy chicken with a zesty kick
- Creamy lime crema for a tangy twist
- Better than takeout and ready in 30 minutes
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
- Corn kernels
- Limes
- Cilantro
- Onion
- Garlic
- Chili powder
- Cumin
- Paprika
- Salt
- Black pepper
- Mayonnaise
- Sour cream
- Cotija cheese
- Optional: Avocado
- Optional: Jalapeño
- Optional: Fresh cilantro
- Optional: Lime wedges
đź“ť Ingredient Notes
- Cotija cheese: Substitute with feta cheese if unavailable.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Even heat for crispy chicken → See on Amazon
- Immersion blender — Easy crema blending → See on Amazon
How to Make Easy Street Corn Chicken Bowl Recipe with Rice
- Step 1: Season chicken with spices. Cook in a hot skillet until crispy.
- Step 2: Blend mayonnaise, sour cream, lime juice, and cilantro for crema.
- Step 3: Sauté corn, onion, and garlic until tender. Serve over rice with chicken and crema.
Cook's Tips for Perfect Easy Street Corn Chicken Bowl Recipe with Rice
- Common mistake and fix: Don't overcook the chicken. Use a meat thermometer to ensure 165°F (74°C).
- Pro tip: For a spicier bowl, add diced jalapeño to the corn mixture.
- Pro tip: Make ahead: Cook chicken and corn mixture separately. Reheat and assemble 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 for up to 3 days. Make-ahead tip: Chicken and corn mixture can be made ahead and reheated.
Freezing Easy Street Corn Chicken Bowl Recipe with Rice
Freeze cooked chicken and corn mixture 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: For a lighter version, use Greek yogurt instead of mayonnaise in the crema.
- Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for a more flavorful dish.
- Make-ahead: Cook chicken and corn mixture separately. Reheat and assemble before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If chicken is sticking to the skillet, add a little oil or use a non-stick skillet.
Want to level up this recipe?
Meat thermometer — Prevents overcooked chicken → Check price on Amazon
Easy Street Corn Chicken Bowl Recipe with Rice
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Corn kernels
- Limes
- Cilantro
- Onion
- Garlic
Seasonings
- Chili powder
- Cumin
- Paprika
- Salt
- Black pepper
- Mayonnaise
- Sour cream
- Cotija cheese
Optional Toppings
- Avocado
- Jalapeño
- Fresh cilantro
- Lime wedges
Instructions
- Step 1: Season chicken with spices. Cook in a hot skillet until crispy.
- Step 2: Blend mayonnaise, sour cream, lime juice, and cilantro for crema.
- Step 3: Sauté corn, onion, and garlic until tender. Serve over rice with chicken and crema.
Notes
- Chef tip: For a lighter version, use Greek yogurt instead of mayonnaise in the crema.
- Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for a more flavorful dish.
- Make-ahead: Cook chicken and corn mixture separately. Reheat and assemble before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If chicken is sticking to the skillet, add a little oil or use a non-stick skillet.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken and corn mixture 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: Chicken and corn mixture can be made ahead and reheated.
Nutrition Per Serving
- Calories: 470
- Protein: 35g
- Fat: 27g
- Carbs: 28g
- Fiber: 3g
- Sugar: 4g
- Sodium: 700mg
- 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, cook chicken and corn mixture separately. Reheat and assemble before serving.
Add a little oil or use a non-stick skillet to prevent chicken from sticking.
Yes, thaw and drain before using.
Add diced jalapeño to the crema for a spicier kick.
Yes, this recipe is naturally gluten-free.
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!
