Easy Street Corn Chicken Bowl — On a crisp autumn evening, I curled up with a mug of spiced cider and a steaming bowl that smelled of charred corn, warm spices, and roasted chicken. That first bite of the Easy Street Corn Chicken Bowl felt like a cozy blanket: simple, seasonal, and impossible not to love.
Introduction
There’s a reason the Easy Street Corn Chicken Bowl is a reader favorite: it combines sweet summer corn charred just right with tender, savory chicken and tangy crema for a bowl that’s both comforting and bright. If you enjoy approachable recipes that warm the kitchen and feed a crowd, you’ll want to save this one. For the complete recipe inspiration and pantry-friendly tips, visit the Easy Street Corn Chicken Bowl recipe on our site for extra notes and photos.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, trimmed and cut into bite-sized pieces
- 3 cups corn kernels (fresh or thawed frozen)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional)
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- 1/2 cup crumbled cotija or feta
- 1/2 cup plain yogurt mixed with 1 tablespoon lime juice and 1 teaspoon honey for quick crema
- Optional add-ins: sliced avocado, pickled jalapeños, chopped romaine
Step-by-step instructions
- Prep the base: Cook 2 cups of rice or quinoa according to package directions so it’s ready when the bowl comes together. The rice gives the Easy Street Corn Chicken Bowl a hearty, grounding base.
- Season the chicken: In a bowl, toss the chicken pieces with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Let rest 10 minutes.
- Char the corn: Heat a large skillet over medium-high heat. Add corn kernels and cook without stirring for 2–3 minutes so they can caramelize. Stir and cook another 2–3 minutes until nicely charred. Transfer to a bowl.
- Cook the chicken: In the same skillet, add a splash more oil if needed and cook the chicken in batches for 4–6 minutes until browned and cooked through. Return all chicken to the pan with the corn for 1 minute to marry flavors.
- Assemble bowls: Place a bed of rice in each bowl, top with the corn and chicken mixture, then scatter cherry tomatoes, red onion, cilantro, and crumbled cheese. Drizzle with the lime-yogurt crema and add avocado if using.
- Finish and serve: Squeeze lime wedges over each bowl and serve warm. Leftovers taste great reheated and are easy to pack for lunches.
Tips for success
- Use high heat to get that smoky char on the corn; it’s a key flavor element for this Easy Street Corn Chicken Bowl.
- Pat the chicken dry before seasoning to ensure a good sear.
- If short on time, prepare the components in advance: cook the rice and char the corn earlier in the day.
- For tender results, don’t overcook the chicken — aim for an internal temperature of 165°F (74°C).
- If you’d like more inspiration for pairing flavors, try our twist on pasta salad that borrows similar ingredients and textures.
Possible variations
- Gluten-free: This Easy Street Corn Chicken Bowl is naturally gluten-free when served over rice or quinoa; just verify any spice blends for hidden gluten.
- Streusel-style topping: For a crunchy finish, mix panko (or gluten-free panko), a little butter, paprika, and salt; toast and sprinkle over bowls before serving.
- Slow-cooker version: Combine seasoned chicken, corn, and a splash of broth in a slow cooker for a hands-off option that yields fall-apart tender chicken.
- Vegetarian: Swap the chicken for roasted cauliflower or seasoned tofu and keep the same charred-corn magic.
- For more creative takes and quick story-style how-tos, explore our visual guide to a similar pasta salad that mirrors these flavors.
Storage recommendations
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Keep the crema separate if you can so it stays fresh.
- Reheating: Microwave or reheat gently in a skillet with a splash of water to revive juiciness. Add fresh cilantro and lime after warming.
- Meal prep: Portion the Easy Street Corn Chicken Bowl for workweek lunches—use sturdy containers and add avocado the day you eat to avoid browning.
- Freezing: Cooked chicken freezes well, but assembled bowls with crema and fresh veggies do not. Freeze only the chicken and corn mixture for up to 2 months; thaw overnight before reheating.
Conclusion
This Easy Street Corn Chicken Bowl is a perfect seasonal recipe for home bakers and cooks who love simple, comforting dinners with a bright twist. The blend of charred corn, seasoned chicken, and tangy crema makes it a reliable weeknight winner. For a related, chef-tested variation with step-by-step photos, see the Mexican Street Corn Chicken Rice Bowl Recipe – Jar Of Lemons for additional inspiration and plating ideas: Mexican Street Corn Chicken Rice Bowl Recipe – Jar Of Lemons
Frequently asked questions
Q1: Can I use frozen corn for the Easy Street Corn Chicken Bowl?
A1: Yes—thawed frozen corn works very well. Pat it dry and follow the same charring step in a hot skillet to develop sweet, caramelized flavor.
Q2: How long will leftovers of the Easy Street Corn Chicken Bowl last?
A2: Stored in an airtight container in the refrigerator, leftovers will keep for 3–4 days. Keep creamy toppings separate until serving for best texture.
Q3: Is this dish spicy, and how can I adjust the heat?
A3: The base recipe is mildly spiced. Omit the chili powder or reduce it for less heat, or add sliced jalapeños or hot sauce if you prefer a spicier bowl.
Q4: Can I make the Easy Street Corn Chicken Bowl vegetarian?
A4: Absolutely. Replace chicken with roasted cauliflower, grilled tofu, or seasoned tempeh to maintain hearty texture while keeping the charred-corn flavor profile.
Internal links used in this article:
- Introduction reference to full recipe: Easy Street Corn Chicken Bowl recipe
- Ingredients inspiration: Mexican Street Corn Chicken Pasta Salad
- Slow-cooker variation note: slow-cooker version inspiration
- Visual guide mention in variations: web story for quick how-tos
- Storage and meal prep ideas: best chicken recipes for weeknight meal prep
Easy Street Corn Chicken Bowl
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A comforting bowl combining charred corn, savory chicken, and tangy crema, perfect for autumn evenings.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, trimmed and cut into bite-sized pieces
- 3 cups corn kernels (fresh or thawed frozen)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional)
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- 1/2 cup crumbled cotija or feta
- 1/2 cup plain yogurt mixed with 1 tablespoon lime juice and 1 teaspoon honey for quick crema
- Optional add-ins: sliced avocado, pickled jalapeños, chopped romaine
Instructions
- Prep the base: Cook 2 cups of rice or quinoa according to package directions so it’s ready when the bowl comes together.
- Season the chicken: In a bowl, toss the chicken pieces with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Let rest 10 minutes.
- Char the corn: Heat a large skillet over medium-high heat. Add corn kernels and cook without stirring for 2–3 minutes so they can caramelize. Stir and cook another 2–3 minutes until nicely charred. Transfer to a bowl.
- Cook the chicken: In the same skillet, add a splash more oil if needed and cook the chicken in batches for 4–6 minutes until browned and cooked through. Return all chicken to the pan with the corn for 1 minute to marry flavors.
- Assemble bowls: Place a bed of rice in each bowl, top with the corn and chicken mixture, then scatter cherry tomatoes, red onion, cilantro, and crumbled cheese. Drizzle with the lime-yogurt crema and add avocado if using.
- Finish and serve: Squeeze lime wedges over each bowl and serve warm.
Notes
Use high heat for smoky char on the corn. Pat chicken dry for a good sear.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican