Easy Street Corn Chicken Bowl Recipe with Rice
Easy Street Corn Chicken Bowl Recipe with Rice is a quick and delicious meal that’s better than takeout. After making this many times, I’ve perfected the crispy corn and juicy chicken. The creamy avocado and tangy lime dressing make this bowl irresistible. If you love recipes like this, you’ll also enjoy Creamy Baked Lemon Butter Chicken Recipe for Dinner and Quick Zucchini Noodles with Pesto and Grilled Shrimp.
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 dressing
- Better than takeout and ready in 20 minutes
- Perfect for meal prepping and leftovers
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.
- chicken breast
- frozen corn
- avocado
- lime
- cilantro
- red onion
- chili powder
- cumin
- garlic powder
- salt
- pepper
- mayonnaise
- sour cream
- Optional: cotija cheese
- Optional: fresh cilantro
- Optional: lime wedges
📝 Ingredient Notes
- chicken breast: Boneless, skinless chicken breasts work best for this recipe.
- frozen corn: Thaw the corn before cooking for better texture.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfectly cooked chicken and corn. → See on Amazon
- Immersion Blender — Easy blending of the lime dressing right in the bowl. → See on Amazon
How to Make Easy Street Corn Chicken Bowl Recipe with Rice
- Cook the chicken: Season chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Cook in a hot skillet until cooked through and slightly charred.
- Cook the corn: In the same skillet, cook the thawed corn until crispy and slightly charred. Stir in some of the chicken seasoning.
- Make the dressing: Blend mayonnaise, sour cream, lime juice, salt, and pepper until smooth.
- Assemble the bowls: Divide cooked rice, chicken, corn, avocado, red onion, and cilantro among bowls. Drizzle with dressing and top with cotija cheese if desired.
Cook's Tips for Perfect Easy Street Corn Chicken Bowl Recipe with Rice
- Common mistake and fix: Don't overcook the chicken. It can become dry. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Time-saving tip: Thaw the corn in the microwave for 2-3 minutes before cooking to save time.
- Nutrition tip: Use Greek yogurt instead of sour cream for a lighter dressing.
- Presentation tip: Garnish with fresh cilantro and lime wedges for a pop of color and freshness.
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: You can cook the chicken and corn ahead of time and assemble the bowls before serving.
Freezing Easy Street Corn Chicken Bowl Recipe with Rice
Not recommended for freezing.
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 spicier bowl, add some diced jalapeño to the skillet with the corn.
- Best substitution: Substitute the chicken with cooked, shredded chicken for a quicker meal.
- Make-ahead: Prepare the dressing and chop the toppings ahead of time for a faster assembly.
- Scaling: This recipe can be easily doubled or tripled for meal prepping or feeding a crowd.
- Troubleshooting: If the dressing is too thick, add a bit of water or lime juice to thin it out.
Want to level up this recipe?
High-quality non-stick skillet — Prevents chicken and corn from sticking, ensuring even cooking and a perfect sear. → Check price on Amazon
Easy Street Corn Chicken Bowl Recipe with Rice
Ingredients
Main Ingredients
- chicken breast
- frozen corn
- avocado
- lime
- cilantro
- red onion
Seasonings
- chili powder
- cumin
- garlic powder
- salt
- pepper
- mayonnaise
- sour cream
Optional Toppings
- cotija cheese
- fresh cilantro
- lime wedges
Instructions
- Cook the chicken: Season chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Cook in a hot skillet until cooked through and slightly charred.
- Cook the corn: In the same skillet, cook the thawed corn until crispy and slightly charred. Stir in some of the chicken seasoning.
- Make the dressing: Blend mayonnaise, sour cream, lime juice, salt, and pepper until smooth.
- Assemble the bowls: Divide cooked rice, chicken, corn, avocado, red onion, and cilantro among bowls. Drizzle with dressing and top with cotija cheese if desired.
Notes
- Chef tip: For a spicier bowl, add some diced jalapeño to the skillet with the corn.
- Best substitution: Substitute the chicken with cooked, shredded chicken for a quicker meal.
- Make-ahead: Prepare the dressing and chop the toppings ahead of time for a faster assembly.
- Scaling: This recipe can be easily doubled or tripled for meal prepping or feeding a crowd.
- Troubleshooting: If the dressing is too thick, add a bit of water or lime juice to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- 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: You can cook the chicken and corn ahead of time and assemble the bowls before serving.
Nutrition Per Serving
- Calories: 550
- Protein: 35g
- Fat: 30g
- Carbs: 35g
- Fiber: 6g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 100mg
- 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 chicken and corn ahead of time and assemble the bowls before serving. The dressing can also be made ahead of time.
Overcooking the chicken is the most common reason for dryness. Use a meat thermometer to ensure it reaches 165°F (74°C) but not more.
Yes, you can cook the chicken and corn in the air fryer at 400°F (200°C) for 10-15 minutes, shaking the basket halfway through.
Yes, this recipe is gluten-free. Just ensure your chicken broth is gluten-free as well.
Yes, you can use canned corn. Drain and rinse it before cooking to remove excess liquid.
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!
