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 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 Creamy Peach Protein Shake for Quick Summer Breakfast and Easy Pesto Zucchini Corn Quinoa Salad for Quick Dinner.
Why This Easy Street Corn Chicken Bowl Recipe with Rice Is Pure Comfort
- Juicy, crispy chicken
- Sweet, tangy flavors
- Comforting rice bowl
- Better than takeout
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 cooked rice
- 2 cups frozen corn
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup lime juice
- 1/2 cup crumbled feta cheese
- 2 green onions, sliced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- Optional: Avocado slices
- Optional: Sliced jalapeños
- Optional: Crushed tortilla chips
đź“ť Ingredient Notes
- chicken breasts: You can also use chicken thighs.
- frozen corn: Fresh corn on the cob can be used if in season.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Even heat for crispy chicken. → See on Amazon
- Immersion blender — Easy blending for creamy lime crema. → See on Amazon
How to Make Easy Street Corn Chicken Bowl Recipe with Rice
- Cook the chicken: Season chicken with chili powder, smoked paprika, garlic powder, salt, and pepper. Cook in a hot skillet until crispy and cooked through.
- Cook the corn: Cook frozen corn in a skillet until heated through. Season with salt and pepper.
- Make the lime crema: Blend mayonnaise, sour cream, lime juice, and cilantro until smooth.
- Assemble the bowls: In a bowl, combine cooked rice, cooked chicken, cooked corn, feta cheese, and green onions. Top with lime crema and desired toppings.
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, use a meat thermometer to ensure it reaches 165°F.
- Tip: For a spicier bowl, add some diced jalapeños to the skillet with the chicken.
- Tip: Make the lime crema ahead of time and store in the fridge 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 for up to 3 days. Make-ahead tip: The lime crema can be made ahead of time.
Freezing Easy Street Corn Chicken Bowl Recipe with Rice
Not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For extra crispy chicken, pat it dry before seasoning and cooking.
- Best substitution: Substitute the chicken with tofu or beans for a vegetarian version.
- Make-ahead: Cook the chicken and corn ahead of time and store separately.
- Scaling: This recipe can easily be doubled or tripled.
- Troubleshooting: If the lime crema is too thick, add a little water to thin it out.
Want to level up this recipe?
High-quality cutting board — Prevents chicken from sticking and makes slicing easy. → Check price on Amazon
Easy Street Corn Chicken Bowl Recipe with Rice
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups cooked rice
- 2 cups frozen corn
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup lime juice
- 1/2 cup crumbled feta cheese
- 2 green onions, sliced
Seasonings
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
Optional Toppings
- Avocado slices
- Sliced jalapeños
- Crushed tortilla chips
Instructions
- Cook the chicken: Season chicken with chili powder, smoked paprika, garlic powder, salt, and pepper. Cook in a hot skillet until crispy and cooked through.
- Cook the corn: Cook frozen corn in a skillet until heated through. Season with salt and pepper.
- Make the lime crema: Blend mayonnaise, sour cream, lime juice, and cilantro until smooth.
- Assemble the bowls: In a bowl, combine cooked rice, cooked chicken, cooked corn, feta cheese, and green onions. Top with lime crema and desired toppings.
Notes
- Chef tip: For extra crispy chicken, pat it dry before seasoning and cooking.
- Best substitution: Substitute the chicken with tofu or beans for a vegetarian version.
- Make-ahead: Cook the chicken and corn ahead of time and store separately.
- Scaling: This recipe can easily be doubled or tripled.
- Troubleshooting: If the lime crema is too thick, add a little water to thin it out.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for this dish.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The lime crema can be made ahead of time.
Nutrition Per Serving
- Calories: 550
- Protein: 35g
- Fat: 25g
- Carbs: 50g
- Fiber: 4g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 8g
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 the chicken and corn ahead of time and store separately. Assemble the bowls just before serving.
You've likely overcooked it. Use a meat thermometer to ensure it reaches 165°F.
No, the rice and chicken don't freeze well.
Yes, cook the chicken in the air fryer at 400°F for 15-20 minutes.
Tofu or beans for a vegetarian 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!
