Mexican Street Corn Rice (Printable)

Fluffy rice mixed with sweet corn, cotija cheese, lime, and chili powder for a vibrant Mexican-inspired 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 chopped fresh cilantro

→ Dairy

07 - 1/2 cup crumbled cotija cheese

→ Seasonings

08 - 1 teaspoon chili powder
09 - 1/2 teaspoon smoked paprika (optional)
10 - 1/4 teaspoon ground 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 rice under cold water until water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until water is absorbed and rice is tender.
02 - In a skillet over medium-high heat, cook corn kernels without oil, stirring occasionally, for 3 to 4 minutes until lightly charred. Remove from heat.
03 - In a large bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, chili powder, smoked paprika, and black pepper until smooth.
04 - Add cooked rice, charred corn, sliced green onions, and chopped cilantro to the bowl. Mix thoroughly to combine and coat evenly with the dressing.
05 - Gently fold in crumbled cotija cheese, reserving a small amount for garnish. Adjust seasoning to taste if needed.
06 - Top with reserved cotija cheese, additional cilantro, and a light dusting of chili powder before serving warm or at room temperature.

# Expert Advice:

01 -
  • It tastes like comfort food but comes together in under 40 minutes with minimal effort.
  • The charred corn brings unexpected depth that plain boiled kernels never could.
  • One bowl serves four hungry people and works equally well warm or at room temperature.
02 -
  • Charring the corn matters—boiling or using it raw gives you a completely different dish that tastes flat by comparison.
  • Don't skip rinsing the rice; it's the difference between separate, fluffy grains and a sticky, clumpy mess.
  • Add the cheese last and fold it in gently so you don't end up with melted cheese clumps instead of distributed crumbles.
03 -
  • Pat frozen corn very dry before charring—any moisture will steam the kernels instead of browning them properly.
  • Taste as you go in the final steps; lime juice and salt are forgiving to adjust, but you want this to taste exciting before it hits the table.
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