Easy Street Corn Chicken Bowl Recipe with Rice

Easy Street Corn Chicken Bowl – crispy chicken, sweet corn, and zesty lime crema in a bowl. Better than takeout! After making this many times, I’ve perfected the crispy chicken and creamy lime sauce. The trick I discovered is to marinate the chicken in buttermilk for extra tenderness. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Garlic Parmesan Broccoli Pasta and Slow Cooker Chuck Roast with Potatoes and Carrots.

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 kernels
• 1 lime, zested and juiced
• 1/2 cup buttermilk
• 1 cup cooked rice
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled feta cheese
• Optional: Avocado slices
• Optional: Crumbled cotija cheese
• Optional: Chopped fresh cilantro
• Optional: Lime wedges

How to Make Easy Street Corn Chicken Bowl Recipe with Rice

1. Marinate the chicken: Combine chicken breasts, buttermilk, lime juice, and spices in a bowl. Refrigerate for at least 2 hours.
2. Cook the chicken: Heat oil in a cast iron skillet over medium-high heat. Add chicken and cook until crispy and cooked through, about 6 minutes per side.
3. Cook the corn: In a separate skillet, cook frozen corn kernels until heated through and slightly charred, about 5 minutes.
4. Make the lime crema: Blend mayonnaise, sour cream, lime zest, lime juice, cilantro, and a pinch of salt in a blender until smooth.
5. Assemble the bowls: Divide cooked rice, crispy chicken, and sweet corn among bowls. Top with lime crema, feta cheese, and desired toppings.

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: Marinate the chicken up to 24 hours ahead. Cook the corn and make the lime crema up to 1 day ahead.

Freezing Easy Street Corn Chicken Bowl Recipe with Rice

Freeze cooked chicken and corn separately for up to 2 months. Thaw and reheat before serving.

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, then crisp up in a pan if desired.

Recipe Notes

• Chef tip: For extra flavor, add a pinch of sugar to the lime crema.
• Best substitution: Substitute the chicken breasts with boneless, skinless chicken thighs for even more tender results.
• Make-ahead: You can assemble the bowls ahead of time, but add the lime crema and toppings just before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your chicken is overcooking, cut it into strips or chunks to stop the cooking process.

Easy Street Corn Chicken Bowl Recipe with Rice

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Prep

2 hours, 15 minutes

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Cook

20 minutes

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Total

2 hours, 35 minutes

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Serves

2 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 2 cups frozen corn kernels
• 1 lime, zested and juiced
• 1/2 cup buttermilk
• 1 cup cooked rice

Seasonings

• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled feta cheese

Optional Toppings

• Avocado slices
• Crumbled cotija cheese
• Chopped fresh cilantro
• Lime wedges

Instructions

1. Marinate the chicken: Combine chicken breasts, buttermilk, lime juice, and spices in a bowl. Refrigerate for at least 2 hours.
2. Cook the chicken: Heat oil in a cast iron skillet over medium-high heat. Add chicken and cook until crispy and cooked through, about 6 minutes per side.
3. Cook the corn: In a separate skillet, cook frozen corn kernels until heated through and slightly charred, about 5 minutes.
4. Make the lime crema: Blend mayonnaise, sour cream, lime zest, lime juice, cilantro, and a pinch of salt in a blender until smooth.
5. Assemble the bowls: Divide cooked rice, crispy chicken, and sweet corn among bowls. Top with lime crema, feta cheese, and desired toppings.

Notes

• Chef tip: For extra flavor, add a pinch of sugar to the lime crema.
• Best substitution: Substitute the chicken breasts with boneless, skinless chicken thighs for even more tender results.
• Make-ahead: You can assemble the bowls ahead of time, but add the lime crema and toppings just before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your chicken is overcooking, cut it into strips or chunks to stop the cooking process.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked chicken and corn separately for up to 2 months. Thaw and reheat before serving.
• 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, then crisp up in a pan if desired.
• Make ahead: Marinate the chicken up to 24 hours ahead. Cook the corn and make the lime crema up to 1 day ahead.

Nutrition Per Serving

• Calories: 650
• Protein: 45g
• Fat: 35g
• Carbs: 45g
• Fiber: 5g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 140mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Street Corn Chicken Bowl Recipe with Rice FAQs

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!