Easy Street Corn Chicken Bowl Recipe with Rice
Easy Street Corn Chicken Bowl with rice is crispy, juicy, and full of fresh flavors. After making this many times, I discovered the trick to keeping the chicken crispy and the rice fluffy. If you love recipes like this, you’ll also enjoy Easy Goat Cheese Stuffed Mini Peppers for Appetizers and Crispy Loaded Baked Potatoes with Cheddar and Bacon.
Why This Easy Street Corn Chicken Bowl Recipe with Rice Is Pure Comfort
- Crispy chicken with a juicy center
- Fresh street corn flavor in every bite
- Easy to customize with your favorite toppings
- Better than takeout 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 cooked rice
- 1 can (15 oz) corn kernels, drained
- 1/2 cup cotija or feta cheese, crumbled
- 1/4 cup chopped fresh cilantro
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Juice of 1 lime
- Optional: Diced avocado
- Optional: Sliced jalapeños
- Optional: Chopped red onion
- Optional: Sliced radishes
- Optional: Crumbled queso fresco
📝 Ingredient Notes
- Cotija cheese: Can be substituted with feta cheese.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Gives the chicken a crispy crust and even heat. → See on Amazon
- Instant-read meat thermometer — Ensures the chicken is cooked to a safe temperature. → See on Amazon
How to Make Easy Street Corn Chicken Bowl Recipe with Rice
- Step 1: In a small bowl, mix mayonnaise, sour cream, lime juice, chili powder, cumin, and garlic powder. Season with salt and pepper.
- Step 2: Season chicken breasts with salt, pepper, chili powder, cumin, and garlic powder. Heat a cast iron skillet over medium-high heat and add oil. Cook chicken for 6-7 minutes per side or until cooked through and crispy. Let rest for 5 minutes before slicing.
- Step 3: In a large bowl, mix cooked rice, corn, cotija cheese, cilantro, and half of the street corn sauce. Divide rice mixture among bowls and top with sliced chicken, avocado, jalapeños, red onion, radishes, and queso fresco. Drizzle remaining street corn sauce on top.
Cook's Tips for Perfect Easy Street Corn Chicken Bowl Recipe with Rice
- : For a spicier bowl, add more jalapeños or a pinch of cayenne pepper to the street corn sauce.
- Common mistake and fix: Overcooking the chicken can make it dry. Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
- : To make this recipe vegetarian, substitute black beans or chickpeas for the chicken.
- : For a lighter version, use Greek yogurt instead of mayonnaise in the street corn sauce.
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: Rice and street corn sauce can be made ahead of time and stored in the fridge for up to 2 days.
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 (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: To make the chicken crispy, pat it dry before seasoning and cooking in a hot skillet.
- Best substitution: Substitute cotija cheese with feta cheese for a similar flavor.
- Make-ahead: Rice and street corn sauce can be made ahead of time and stored in the fridge for up to 2 days.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If the chicken is not crispy, try cooking it in a hotter skillet or adding more oil.
Want to level up this recipe?
High-quality cast iron skillet — Even heat distribution for perfectly cooked chicken. → Check price on Amazon
Easy Street Corn Chicken Bowl Recipe with Rice
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups cooked rice
- 1 can (15 oz) corn kernels, drained
- 1/2 cup cotija or feta cheese, crumbled
- 1/4 cup chopped fresh cilantro
Seasonings
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Juice of 1 lime
Optional Toppings
- Diced avocado
- Sliced jalapeños
- Chopped red onion
- Sliced radishes
- Crumbled queso fresco
Instructions
- Step 1: In a small bowl, mix mayonnaise, sour cream, lime juice, chili powder, cumin, and garlic powder. Season with salt and pepper.
- Step 2: Season chicken breasts with salt, pepper, chili powder, cumin, and garlic powder. Heat a cast iron skillet over medium-high heat and add oil. Cook chicken for 6-7 minutes per side or until cooked through and crispy. Let rest for 5 minutes before slicing.
- Step 3: In a large bowl, mix cooked rice, corn, cotija cheese, cilantro, and half of the street corn sauce. Divide rice mixture among bowls and top with sliced chicken, avocado, jalapeños, red onion, radishes, and queso fresco. Drizzle remaining street corn sauce on top.
Notes
- Chef tip: To make the chicken crispy, pat it dry before seasoning and cooking in a hot skillet.
- Best substitution: Substitute cotija cheese with feta cheese for a similar flavor.
- Make-ahead: Rice and street corn sauce can be made ahead of time and stored in the fridge for up to 2 days.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If the chicken is not crispy, try cooking it in a hotter skillet or adding more oil.
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 (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Rice and street corn sauce can be made ahead of time and stored in the fridge for up to 2 days.
Nutrition Per Serving
- Calories: 650
- Protein: 40g
- Fat: 25g
- Carbs: 70g
- Fiber: 8g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 100mg
- 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, the street corn sauce can be made ahead of time and stored in the fridge for up to 2 days.
Overcooking the chicken can make it dry. Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
Yes, substitute black beans or chickpeas for the chicken.
Yes, add more jalapeños or a pinch of cayenne pepper to the street corn sauce.
Yes, this recipe is better than takeout and ready in 20 minutes.
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!
