Easy Street Corn Chicken Bowl Recipe with Rice
Easy Street Corn Chicken Bowl Recipe with Rice is a better-than-takeout dinner that’s ready in just 20 minutes. After making this many times, I’ve discovered the trick to perfectly charred corn and juicy chicken every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Slow Cooker Garlic Butter Beef Bites with Potatoes and Creamy Crockpot Marry Me Chicken Recipe for Easy Dinner.
Why This Easy Street Corn Chicken Bowl Recipe with Rice Is Pure Comfort
- Juicy chicken cooked to perfection
- Sweet corn charred to perfection
- Creamy lime crema that ties it all together
- 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
- Fresh corn on the cob
- Limes
- Cotija cheese
- Fresh cilantro
- Red onion
- Jalapeño
- Mayonnaise
- Sour cream
- Garlic
- Chili powder
- Cumin
- Salt
- Pepper
- Cooked rice
- Chili powder
- Cumin
- Salt
- Pepper
- Garlic
- Lime
- Cotija cheese
- Optional: Avocado
- Optional: Black beans
- Optional: Fresh tomatoes
- Optional: Sliced jalapeños
- Optional: Crumbled queso fresco
📝 Ingredient Notes
- Chicken breasts: You can also use chicken thighs or tenders.
- Cotija cheese: You can substitute feta cheese if you can't find cotija.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Gives perfect char on the corn and chicken. → See on Amazon
- Blender — Makes creamy lime crema in seconds. → See on Amazon
How to Make Easy Street Corn Chicken Bowl Recipe with Rice
- Cook the chicken: Season chicken breasts with chili powder, cumin, salt, and pepper. Cook in a hot skillet until cooked through and slightly charred. Set aside to rest.
- Char the corn: Husk the corn and place it on a hot grill or grill pan. Cook, turning occasionally, until charred on all sides. Cut the kernels off the cob.
- Make the lime crema: Blend mayonnaise, sour cream, lime juice, garlic, salt, and pepper until smooth.
- Assemble the bowls: Divide cooked rice, chicken, corn, red onion, jalapeño, cilantro, and cotija cheese among bowls. Drizzle with lime crema and serve.
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. To fix, make sure to let the chicken rest before slicing.
- Pro tip: For easier cutting, let the corn cool slightly before cutting the kernels off the cob.
- Pro tip: Make the lime crema ahead of time and store it in the fridge to let the flavors meld together.
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 make the lime crema and cook the chicken and corn ahead of time.
Freezing Easy Street Corn Chicken Bowl Recipe with Rice
Freeze cooked chicken and corn separately for up to 2 months. Thaw before using.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) until warmed through. Microwave: Reheat in the microwave for 1-2 minutes until warmed through.
Recipe Notes
- Chef tip: For a spicier bowl, add more jalapeño or serve with sliced jalapeños on the side.
- Best substitution: You can substitute the chicken for cooked black beans or tofu for a vegetarian version.
- Make-ahead: You can make the lime crema and cook the chicken and corn ahead of time.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your chicken is sticking to the pan, it's not hot enough. Make sure your skillet is hot before adding the chicken.
Want to level up this recipe?
Instant-read meat thermometer — Ensures perfectly cooked, juicy chicken every time. → Check price on Amazon
Easy Street Corn Chicken Bowl Recipe with Rice
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Fresh corn on the cob
- Limes
- Cotija cheese
- Fresh cilantro
- Red onion
- Jalapeño
- Mayonnaise
- Sour cream
- Garlic
- Chili powder
- Cumin
- Salt
- Pepper
- Cooked rice
Seasonings
- Chili powder
- Cumin
- Salt
- Pepper
- Garlic
- Lime
- Cotija cheese
Optional Toppings
- Avocado
- Black beans
- Fresh tomatoes
- Sliced jalapeños
- Crumbled queso fresco
Instructions
- Cook the chicken: Season chicken breasts with chili powder, cumin, salt, and pepper. Cook in a hot skillet until cooked through and slightly charred. Set aside to rest.
- Char the corn: Husk the corn and place it on a hot grill or grill pan. Cook, turning occasionally, until charred on all sides. Cut the kernels off the cob.
- Make the lime crema: Blend mayonnaise, sour cream, lime juice, garlic, salt, and pepper until smooth.
- Assemble the bowls: Divide cooked rice, chicken, corn, red onion, jalapeño, cilantro, and cotija cheese among bowls. Drizzle with lime crema and serve.
Notes
- Chef tip: For a spicier bowl, add more jalapeño or serve with sliced jalapeños on the side.
- Best substitution: You can substitute the chicken for cooked black beans or tofu for a vegetarian version.
- Make-ahead: You can make the lime crema and cook the chicken and corn ahead of time.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your chicken is sticking to the pan, it's not hot enough. Make sure your skillet is hot before adding the chicken.
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. Thaw before using.
- Oven reheat: Reheat in the oven at 350°F (175°C) until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes until warmed through.
- Make ahead: You can make the lime crema and cook the chicken and corn ahead of time.
Nutrition Per Serving
- Calories: 570
- Protein: 42g
- Fat: 22g
- Carbs: 55g
- Fiber: 5g
- Sugar: 4g
- Sodium: 880mg
- Cholesterol: 125mg
- 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 make the lime crema and cook the chicken and corn ahead of time. Store them separately in the fridge until ready to serve.
Overcooking is the most common reason for dry chicken. Make sure to let the chicken rest before slicing to let the juices redistribute.
Yes, you can cook the chicken in the air fryer at 400°F (200°C) for 10-12 minutes, flipping halfway through.
You can substitute feta cheese if you can't find cotija.
Yes, you can freeze cooked chicken and corn separately for up to 2 months. Thaw 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!
