Mexican Street Corn Rice (Printable Version)

A colorful blend of rice with sweet corn, cotija, lime, and chili for a tasty side.

# What You'll Need:

→ Grains

01 - 1 cup long-grain white rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Vegetables

04 - 1 1/2 cups corn kernels (fresh, canned, or frozen)
05 - 2 green onions, thinly sliced
06 - 1/4 cup fresh cilantro, chopped

→ Dairy

07 - 1/2 cup cotija cheese, crumbled

→ Seasonings

08 - 1 teaspoon chili powder
09 - 1/2 teaspoon smoked paprika (optional)
10 - 1/4 teaspoon black pepper

→ Other

11 - 2 tablespoons mayonnaise
12 - 2 tablespoons sour cream
13 - Zest of 1 lime
14 - Juice of 1 lime

# How-To Steps:

01 - Rinse the rice under cold water until the water runs clear.
02 - Combine rice, water, and salt in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until rice is tender and water is absorbed.
03 - In a skillet over medium-high heat, cook the corn kernels without oil for 3 to 4 minutes, stirring occasionally, until lightly charred. Remove from heat.
04 - Whisk together mayonnaise, sour cream, lime zest, lime juice, chili powder, smoked paprika, and black pepper in a large bowl.
05 - Add the cooked rice, charred corn, green onions, and cilantro to the bowl and mix thoroughly until evenly coated.
06 - Gently fold in crumbled cotija cheese, reserving some for garnish.
07 - Taste and adjust seasoning if necessary. Garnish with remaining cotija, cilantro, and a light sprinkle of chili powder before serving.

# Expert Advice:

01 -
  • It tastes like street food but comes together faster than takeout.
  • The lime and charred corn create brightness that makes any main dish taste better.
  • It works warm, cold, or room temperature, so it's perfect for potlucks and meal prep.
02 -
  • Don't skip rinsing the rice or you'll end up with gluey clumps instead of separate, fluffy grains.
  • Charring the corn in a hot skillet without oil is the difference between this tasting homemade and tasting like cafeteria food.
03 -
  • Make the crema mixture while the rice cooks and you'll save yourself time and a dirty dish.
  • Fresh lime juice tastes so much brighter than bottled that it's worth squeezing for—the whole dish depends on it.
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