Easy Street Corn Chicken Bowl Recipe with Rice – Better Than Takeout
Easy Street Corn Chicken Bowl – The best crispy chicken, corn, and avocado bowl recipe you’ll make in 20 minutes. After making this many times, I discovered the secret to crispy corn and juicy chicken. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Parmesan Pesto Roasted Potatoes and Easy Baked Sea Bass with Olives and Cherry Tomatoes.
Why This Easy Street Corn Chicken Bowl Recipe with Rice – Better Than Takeout Is Pure Comfort
- Crispy chicken and corn in every bite
- Creamy avocado and tangy lime crema
- Healthier and quicker than takeout
- Perfect for busy weeknights and meal prepping
What You'll Need for Easy Street Corn Chicken Bowl Recipe with Rice – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Frozen corn kernels
- Avocado
- Lime
- Cilantro
- Shredded cheese (optional)
- Chili powder
- Cumin
- Garlic powder
- Salt
- Pepper
- Lime juice
- Mayonnaise
- Sour cream
- Optional: Crumbled cotija or feta cheese
- Optional: Chopped fresh cilantro
- Optional: Diced red onion
- Optional: Sliced jalapeños
📝 Ingredient Notes
- Chicken breasts: Thinly slice chicken breasts for faster cooking and better texture.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing and crispy chicken. → See on Amazon
- Immersion blender — Easy blending for creamy lime crema without dirtying a blender. → See on Amazon
How to Make Easy Street Corn Chicken Bowl Recipe with Rice – Better Than Takeout
- Prepare chicken: Thinly slice chicken breasts into strips. Season with chili powder, cumin, garlic powder, salt, and pepper.
- Cook chicken: Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and crispy, about 5-7 minutes. Remove chicken from skillet and set aside.
- Cook corn: In the same skillet, add frozen corn kernels. Cook until crispy, about 5-7 minutes. Remove corn from skillet and set aside.
- Make lime crema: In a bowl, combine mayonnaise, sour cream, lime juice, salt, and pepper. Blend until smooth using an immersion blender.
- Assemble bowls: In a bowl, combine cooked chicken, crispy corn, diced avocado, and shredded cheese (if using). Drizzle lime crema over the top. Garnish with optional toppings.
Cook's Tips for Perfect Easy Street Corn Chicken Bowl Recipe with Rice – Better Than Takeout
- Common mistake and fix: Overcrowding the skillet can lead to soggy chicken and corn. Cook in batches if needed.
- Pro tip: For even crispier chicken, pat chicken dry before seasoning and cooking.
- Pro tip: Make a big batch and meal prep for the week. Store in the fridge for up to 4 days.
Storing & Reheating Easy Street Corn Chicken Bowl Recipe with Rice – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 4 days. Make-ahead tip: Yes, make ahead and store in the fridge for up to 4 days.
Freezing Easy Street Corn Chicken Bowl Recipe with Rice – Better Than Takeout
Not recommended for this dish.
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 version, add diced jalapeños to the skillet with the chicken.
- Best substitution: Substitute chicken breasts with chicken thighs for even more flavor.
- Make-ahead: Prepare all ingredients ahead of time and assemble bowls just before serving.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If chicken is not crispy, try cooking in batches or using a hotter skillet.
Want to level up this recipe?
High-quality cutting board — Durable and non-slip surface for safe and easy slicing of chicken and avocado. → Check price on Amazon
Easy Street Corn Chicken Bowl Recipe with Rice – Better Than Takeout
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Frozen corn kernels
- Avocado
- Lime
- Cilantro
- Shredded cheese (optional)
Seasonings
- Chili powder
- Cumin
- Garlic powder
- Salt
- Pepper
- Lime juice
- Mayonnaise
- Sour cream
Optional Toppings
- Crumbled cotija or feta cheese
- Chopped fresh cilantro
- Diced red onion
- Sliced jalapeños
Instructions
- Prepare chicken: Thinly slice chicken breasts into strips. Season with chili powder, cumin, garlic powder, salt, and pepper.
- Cook chicken: Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and crispy, about 5-7 minutes. Remove chicken from skillet and set aside.
- Cook corn: In the same skillet, add frozen corn kernels. Cook until crispy, about 5-7 minutes. Remove corn from skillet and set aside.
- Make lime crema: In a bowl, combine mayonnaise, sour cream, lime juice, salt, and pepper. Blend until smooth using an immersion blender.
- Assemble bowls: In a bowl, combine cooked chicken, crispy corn, diced avocado, and shredded cheese (if using). Drizzle lime crema over the top. Garnish with optional toppings.
Notes
- Chef tip: For a spicier version, add diced jalapeños to the skillet with the chicken.
- Best substitution: Substitute chicken breasts with chicken thighs for even more flavor.
- Make-ahead: Prepare all ingredients ahead of time and assemble bowls just before serving.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If chicken is not crispy, try cooking in batches or using a hotter skillet.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Not recommended for this dish.
- 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: Yes, make ahead and store in the fridge for up to 4 days.
Nutrition Per Serving
- Calories: 450
- Protein: 32g
- Fat: 28g
- Carbs: 25g
- Fiber: 5g
- Sugar: 3g
- Sodium: 800mg
- 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 – Better Than Takeout FAQs
Yes, make ahead and store in the fridge for up to 4 days. The chicken and corn may lose some crispiness, but it will still be delicious.
Overcrowding the skillet can lead to soggy chicken. Cook in batches if needed. Also, make sure your skillet is hot enough and the chicken is patted dry before seasoning.
Yes, you can use canned corn. Drain and rinse before cooking to remove excess moisture.
Yes, this recipe is gluten-free. Be sure to check all your ingredients to ensure they are certified gluten-free.
Yes, cook chicken and corn in the air fryer at 400°F (200°C) for 10-15 minutes, shaking the basket halfway through cooking.
A Warm Final Note
I can’t wait for you to try Easy Street Corn Chicken Bowl Recipe with Rice – Better Than Takeout 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!
