Easy 30-Minute Street Corn Chicken Rice Bowl Recipe
Easy Street Corn Chicken Bowl Recipe. After making this many times, I’ve perfected the crispy corn and juicy chicken. The trick I discovered is to char the corn in a hot skillet. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Crockpot Lasagna Recipe and Easy Crock Pot Creamy Chicken Parmesan Soup Recipe.
Why This Easy 30-Minute Street Corn Chicken Rice Bowl Recipe Is Pure Comfort
- Crispy corn and juicy chicken in every bite
- Creamy avocado and tangy lime crema
- Better than takeout and ready in 30 minutes
What You'll Need for Easy 30-Minute Street Corn Chicken Rice Bowl Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- frozen corn
- avocado
- red onion
- lime
- cilantro
- mayonnaise
- cotija cheese
- chili powder
- cumin
- chili powder
- cumin
- salt
- pepper
- garlic powder
- lime juice
- mayonnaise
- Optional: cotija cheese
- Optional: fresh cilantro
- Optional: lime wedges
📝 Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best.
- frozen corn: Thawed and drained for best results.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Perfect for charring the corn and cooking the chicken. → See on Amazon
- Immersion Blender — Easy to blend the lime crema right in the bowl. → See on Amazon
How to Make Easy 30-Minute Street Corn Chicken Rice Bowl Recipe
- Prepare the chicken: Season chicken breasts with chili powder, cumin, salt, and pepper. Cook in a hot skillet until cooked through and slightly charred.
- Char the corn: In the same skillet, add frozen corn and cook until charred. Season with salt, pepper, and garlic powder.
- Make the lime crema: Blend mayonnaise, lime juice, and a pinch of salt until smooth. Stir in chopped cilantro.
- Assemble the bowls: In a bowl, combine cooked chicken, charred corn, diced avocado, sliced red onion, and a dollop of lime crema. Top with crumbled cotija cheese, fresh cilantro, and a lime wedge.
Cook's Tips for Perfect Easy 30-Minute Street Corn Chicken Rice Bowl Recipe
- Common mistake and fix: Don't overcook the chicken. It will become dry. If it's not quite cooked through, finish it in the oven.
- Pro tip: For extra crispy corn, add a little oil to the skillet before cooking.
- Pro tip: Make the lime crema ahead of time and store it in the fridge until ready to use.
Storing & Reheating Easy 30-Minute Street Corn Chicken Rice Bowl Recipe
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: The lime crema can be made ahead of time and stored in the fridge.
Freezing Easy 30-Minute Street Corn Chicken Rice Bowl Recipe
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: For a spicier version, add some diced jalapeño to the skillet with the corn.
- Best substitution: Substitute the chicken for cooked black beans or tofu for a vegetarian version.
- Make-ahead: Prepare the lime crema and slice the avocado ahead of time. Assemble the bowls just before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the corn is not charring, increase the heat or add a little oil to the skillet.
Want to level up this recipe?
Meat Thermometer — Ensures the chicken is cooked to a safe temperature every time. → Check price on Amazon
Easy 30-Minute Street Corn Chicken Rice Bowl Recipe
Ingredients
Main Ingredients
- chicken breasts
- frozen corn
- avocado
- red onion
- lime
- cilantro
- mayonnaise
- cotija cheese
- chili powder
- cumin
Seasonings
- chili powder
- cumin
- salt
- pepper
- garlic powder
- lime juice
- mayonnaise
Optional Toppings
- cotija cheese
- fresh cilantro
- lime wedges
Instructions
- Prepare the chicken: Season chicken breasts with chili powder, cumin, salt, and pepper. Cook in a hot skillet until cooked through and slightly charred.
- Char the corn: In the same skillet, add frozen corn and cook until charred. Season with salt, pepper, and garlic powder.
- Make the lime crema: Blend mayonnaise, lime juice, and a pinch of salt until smooth. Stir in chopped cilantro.
- Assemble the bowls: In a bowl, combine cooked chicken, charred corn, diced avocado, sliced red onion, and a dollop of lime crema. Top with crumbled cotija cheese, fresh cilantro, and a lime wedge.
Notes
- Chef tip: For a spicier version, add some diced jalapeño to the skillet with the corn.
- Best substitution: Substitute the chicken for cooked black beans or tofu for a vegetarian version.
- Make-ahead: Prepare the lime crema and slice the avocado ahead of time. Assemble the bowls just before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the corn is not charring, increase the heat or add a little oil to the skillet.
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: The lime crema can be made ahead of time and stored in the fridge.
Nutrition Per Serving
- Calories: 450
- Protein: 30g
- Fat: 25g
- Carbs: 28g
- Fiber: 5g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 85mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy 30-Minute Street Corn Chicken Rice Bowl Recipe FAQs
Yes, prepare the ingredients ahead of time and assemble the bowls just before serving.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure it's cooked to 165°F (74°C).
Yes, cook the chicken and corn in the air fryer at 400°F (200°C) for 10-15 minutes, flipping halfway through.
Yes, this recipe is naturally gluten-free. Just be sure to check your mayonnaise and cotija cheese for any added gluten.
Feta cheese is a good substitute for cotija cheese. It has a similar salty, crumbly texture.
A Warm Final Note
I can’t wait for you to try Easy 30-Minute Street Corn Chicken Rice Bowl Recipe 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!
