Mexican Street Corn Rice (Printable Page)

Fluffy rice tossed with sweet corn, cotija cheese, lime zest, and chili for a vibrant side.

# What You 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 chopped fresh cilantro

→ 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

# Steps:

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

# Expert Advice:

01 -
  • It tastes like a street food favorite but actually comes together faster than ordering takeout.
  • The charred corn gives you that smoky sweetness that somehow makes everyone ask for the recipe.
  • You can make it ahead and serve it warm or at room temperature, which is secretly the best part of hosting.
02 -
  • Charring the corn in a dry skillet is non-negotiable; it's the difference between nice and unforgettable.
  • Adding the cheese at the very end keeps it from melting and getting gummy; trust that folding motion instead of aggressive stirring.
03 -
  • Make the dressing while the rice cooks so you can fold everything together while the rice is still warm, which helps it absorb all those flavors.
  • If you forget to reserve some cheese for garnish, don't stress, but a final sprinkle really does make the dish look more intentional and tastes incredible.
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