Easy Street Corn Chicken Bowl Recipe with Rice
Easy Street Corn Chicken Bowl with Rice is the ultimate weeknight dinner. After making this many times, I discovered the trick to perfectly crispy corn every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Cucumber Couscous Salad and Creamy Moroccan Sweet Potato Soup with Chickpeas.
Why This Easy Street Corn Chicken Bowl Recipe with Rice Is Pure Comfort
- Perfectly crispy corn every time
- Creamy avocado and tangy lime dressing
- 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 frozen corn
- 1 ripe avocado
- 1 lime
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper
- 1/4 cup crumbled feta cheese
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Optional: Sliced green onions
- Optional: Crushed tortilla chips
- Optional: Lime wedges
📝 Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs.
- jalapeño pepper: Adjust to taste for heat level.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat for perfectly crispy corn. → See on Amazon
- Immersion Blender — Easy creamy avocado dressing in seconds. → See on Amazon
How to Make Easy Street Corn Chicken Bowl Recipe with Rice
- Step 1: Season chicken breasts with chili powder, smoked paprika, garlic powder, salt, and pepper. Cook in a preheated skillet over medium-high heat until cooked through. Set aside to rest.
- Step 2: In the same skillet, add frozen corn and cook until crispy, about 5 minutes. Stir in cooked chicken, breaking it into bite-sized pieces.
- Step 3: Blend avocado, lime juice, mayonnaise, sour cream, cilantro, and jalapeño until smooth. Season with salt and pepper to taste.
- Step 4: Serve chicken and corn mixture over cooked rice. Top with sliced avocado, crumbled feta, and desired toppings. Drizzle with avocado dressing.
Cook's Tips for Perfect Easy Street Corn Chicken Bowl Recipe with Rice
- Common mistake and fix: Don't overcrowd the skillet with corn. Cook in batches for perfectly crispy results.
- : For a spicy kick, add a pinch of cayenne pepper to the dressing.
- : Leftovers can be stored in the fridge for up to 3 days. The avocado may darken, but the flavor remains delicious.
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 chicken and corn mixture can be made ahead and reheated. The avocado dressing is best made fresh.
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: For a quick side, try my Easy Lemon Cucumber Couscous Salad for Fresh Summer Meals.
- Best substitution: Substitute the chicken for black beans or chickpeas for a vegetarian version.
- Make-ahead: The chicken and corn mixture can be made ahead and reheated. The avocado dressing is best made fresh.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your corn isn't crisping, try cooking it in a single layer and adding a bit of oil to the skillet.
Want to level up this recipe?
Instant Read Meat Thermometer — Ensure chicken is cooked to a safe temperature every time. → Check price on Amazon
Easy Street Corn Chicken Bowl Recipe with Rice
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups frozen corn
- 1 ripe avocado
- 1 lime
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper
- 1/4 cup crumbled feta cheese
Seasonings
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1/4 cup mayonnaise
- 1/4 cup sour cream
Optional Toppings
- Sliced green onions
- Crushed tortilla chips
- Lime wedges
Instructions
- Step 1: Season chicken breasts with chili powder, smoked paprika, garlic powder, salt, and pepper. Cook in a preheated skillet over medium-high heat until cooked through. Set aside to rest.
- Step 2: In the same skillet, add frozen corn and cook until crispy, about 5 minutes. Stir in cooked chicken, breaking it into bite-sized pieces.
- Step 3: Blend avocado, lime juice, mayonnaise, sour cream, cilantro, and jalapeño until smooth. Season with salt and pepper to taste.
- Step 4: Serve chicken and corn mixture over cooked rice. Top with sliced avocado, crumbled feta, and desired toppings. Drizzle with avocado dressing.
Notes
- Chef tip: For a quick side, try my Easy Lemon Cucumber Couscous Salad for Fresh Summer Meals.
- Best substitution: Substitute the chicken for black beans or chickpeas for a vegetarian version.
- Make-ahead: The chicken and corn mixture can be made ahead and reheated. The avocado dressing is best made fresh.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your corn isn't crisping, try cooking it in a single layer and adding a bit of oil to the skillet.
Storage
- Fridge: Store leftovers in an airtight container 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 chicken and corn mixture can be made ahead and reheated. The avocado dressing is best made fresh.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbs: 30g
- Fiber: 7g
- Sugar: 5g
- Sodium: 700mg
- Cholesterol: 100mg
- Sat. Fat: 6g
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 chicken and corn mixture can be made ahead and reheated. The avocado dressing is best made fresh.
Ensure you're not overcrowding the skillet and add a bit of oil if needed. Cooking in batches can also help.
Not recommended for freezing.
Yes, cook the corn at 400°F (200°C) for 5-7 minutes, shaking the basket halfway through.
This recipe is packed with protein and fiber, making it a healthy option. The avocado dressing adds healthy fats as well.
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!
