Easy Street Corn Chicken Bowl Recipe with Rice
Easy Street Corn Chicken Bowl with Rice – Crispy chicken, sweet corn, and zesty lime crema in a bowl. Better than takeout! If you love recipes like this, you’ll also enjoy Easy Crockpot Hawaiian Chicken Recipe with Pineapple and Hibiscus Cardamom Iced Latte Recipe for Refreshing Summer Drinks.
Why This Easy Street Corn Chicken Bowl Recipe with Rice Is Pure Comfort
- Crispy chicken with a tangy kick
- Sweet corn and cotija cheese combo
- Zesty lime crema for a refreshing finish
- Easy and ready in 20 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.
- 2 boneless, skinless chicken breasts
- 2 cups frozen corn kernels
- 1/2 cup cotija cheese
- 1/2 cup chopped fresh cilantro
- 1 lime, zested and juiced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk
- Optional: Cooked white or brown rice
- Optional: Sliced avocado
- Optional: Diced red onion
- Optional: Fresh jalapeño slices
- Optional: Lime wedges
đź“ť Ingredient Notes
- Cotija cheese: Substitute with feta or queso fresco if needed.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect crispy chicken. → See on Amazon
- Immersion blender — Easy blending for smooth lime crema. → See on Amazon
How to Make Easy Street Corn Chicken Bowl Recipe with Rice
- Cook chicken: Season chicken with chili powder, cumin, smoked paprika, salt, and pepper. Cook in a hot skillet until crispy, about 5 minutes per side.
- Cook corn: In the same skillet, cook frozen corn kernels until heated through and slightly charred, about 5 minutes.
- Make lime crema: Blend mayonnaise, sour cream, buttermilk, lime zest, lime juice, salt, and pepper until smooth.
- Assemble bowls: Place cooked rice in bowls, top with crispy chicken, sweet corn, cotija cheese, cilantro, and a drizzle of lime crema. Add desired toppings.
Cook's Tips for Perfect Easy Street Corn Chicken Bowl Recipe with Rice
- Common mistake and fix: Don't overcrowd the skillet when cooking chicken. Cook in batches if needed to maintain crispiness.
- Pro tip: For a smokier flavor, add a pinch of chipotle powder to the chicken seasoning.
- Pro tip: Make extra lime crema and store in the fridge for up to a week. It's great on tacos, grilled veggies, and more!
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 can be cooked ahead of time. Assemble bowls just 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 a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a faster cooking time, use a meat mallet to pound the chicken breasts to an even thickness before cooking.
- Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for a more flavorful dish.
- Make-ahead: Prepare lime crema up to a day ahead and store in the fridge.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If chicken is not crispy, try increasing the heat or cooking in batches.
Want to level up this recipe?
High-quality non-stick skillet — Even heat distribution for perfect searing and no sticking. → Check price on Amazon
Easy Street Corn Chicken Bowl Recipe with Rice
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups frozen corn kernels
- 1/2 cup cotija cheese
- 1/2 cup chopped fresh cilantro
- 1 lime, zested and juiced
Seasonings
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk
Optional Toppings
- Cooked white or brown rice
- Sliced avocado
- Diced red onion
- Fresh jalapeño slices
- Lime wedges
Instructions
- Cook chicken: Season chicken with chili powder, cumin, smoked paprika, salt, and pepper. Cook in a hot skillet until crispy, about 5 minutes per side.
- Cook corn: In the same skillet, cook frozen corn kernels until heated through and slightly charred, about 5 minutes.
- Make lime crema: Blend mayonnaise, sour cream, buttermilk, lime zest, lime juice, salt, and pepper until smooth.
- Assemble bowls: Place cooked rice in bowls, top with crispy chicken, sweet corn, cotija cheese, cilantro, and a drizzle of lime crema. Add desired toppings.
Notes
- Chef tip: For a faster cooking time, use a meat mallet to pound the chicken breasts to an even thickness before cooking.
- Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for a more flavorful dish.
- Make-ahead: Prepare lime crema up to a day ahead and store in the fridge.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If chicken is not crispy, try increasing the heat or cooking in batches.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Chicken and corn can be cooked ahead of time. Assemble bowls just before serving.
Nutrition Per Serving
- Calories: 550
- Protein: 35g
- Fat: 25g
- Carbs: 45g
- Fiber: 4g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 7g
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. Assemble bowls just before serving to keep the ingredients fresh.
Ensure your skillet is hot enough and don't overcrowd it. Cook in batches if needed.
Feta or queso fresco can be used as a substitute for cotija cheese.
Yes, this recipe is naturally gluten-free. Just be sure to use gluten-free toppings if necessary.
Yes, you can use canned corn. Drain and rinse it before cooking to remove excess water.
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!
