Mexican Street Corn Rice (Printable)

Fluffy rice tossed with sweet corn, cotija cheese, lime, and chili powder for a bright, flavorful dish.

# 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

# Directions:

01 - Rinse the rice under cold running water until the water runs clear.
02 - Combine rice, water, and salt in a medium saucepan; bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes until tender and water is absorbed.
03 - In a skillet over medium-high heat, cook corn kernels without oil for 3 to 4 minutes, stirring occasionally, until lightly charred. 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 cooked rice, charred corn, green onions, and cilantro to the bowl. Stir until evenly coated with the dressing.
06 - Fold in crumbled cotija cheese gently, reserving some for garnish.
07 - Adjust seasoning to taste. Garnish with remaining cotija, cilantro, and a light sprinkle of chili powder before serving.

# Expert Tips:

01 -
  • It comes together faster than the time it takes to boil water, yet tastes like you fussed over it for hours.
  • The charred corn adds a smoky sweetness that makes people ask for the recipe before they've finished eating.
  • It's naturally vegetarian and gluten-free, so everyone at the table can enjoy it without compromise.
02 -
  • Don't skip rinsing the rice or you'll end up with a gluey side dish instead of fluffy individual grains that capture the dressing.
  • Charring the corn in a dry skillet makes all the difference—boiling or steaming it keeps it one-dimensional and pale.
  • Always taste before serving because rice absorbs salt differently depending on where it comes from, and you might need to dial the seasonings up slightly.
03 -
  • If your lime is hard, microwave it for 20 seconds before juicing to release more liquid and maximize that crucial citrus punch.
  • Don't stir the dressing into warm rice immediately—let the rice cool for 5 minutes first so the mayo and sour cream don't break down into a slick coating.
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