Mexican Street Corn Rice

There's something about the smell of corn hitting a hot skillet that instantly transports you somewhere warm and lively. I discovered this rice dish one summer while craving the flavors of elote but needing something that would stretch further as a side. The moment the lime-spiked cream hit the fluffy rice, I knew I'd stumbled onto something special—a dish that tastes like someone who actually enjoys cooking made it for you.

I made this for a backyard taco night and watched people go back for seconds without asking what was in it. One friend actually asked if I'd learned to cook professionally over the winter, which made me laugh because I'd just combined things that felt right. That's when I realized the simplest dishes are often the ones people remember.

Ingredients

• Long-grain white rice: Use regular white rice, not jasmine or basmati, because you want it to stay fluffy and separate rather than clumpy.
• Corn kernels: Fresh is best if you have it, but frozen works beautifully—I've actually gotten better results with frozen because the kernels are picked at peak ripeness.
• Cotija cheese: This crumbly Mexican cheese doesn't melt, which is exactly why it belongs here; if you can't find it, feta works in a pinch but will be tangier.
• Mayonnaise and sour cream: These two create a creamy base that coats the rice without making it heavy or oily.
• Lime zest and juice: Don't skip the zest—it adds brightness that juice alone can't deliver, and it's where half the personality lives.
• Chili powder and smoked paprika: The chili powder gives warmth while the paprika adds a subtle smokiness that makes people wonder what your secret ingredient is.
• Green onions and cilantro: These are your final wake-up call; they prevent the dish from feeling heavy and add a fresh snap.

Instructions

Rinse and begin the rice:

Run your rice under cold water for about a minute, stirring gently with your fingers until the water runs mostly clear. This removes excess starch so your rice grains stay separate instead of turning into mush.

Simmer until tender:

Bring 2 cups water with the rice and salt to a boil, then drop the heat low, cover it, and let it sit undisturbed for 15 minutes. You'll know it's ready when you lift the lid and see no water pooling at the bottom.

Char the corn:

While the rice cooks, throw your corn kernels into a hot skillet with no oil and let them sit long enough to develop a light brown char on one side, about 3 to 4 minutes with occasional stirring. This step transforms sweet corn into something with actual depth.

Whisk the creamy sauce:

In a large bowl, combine mayo, sour cream, lime zest, lime juice, chili powder, paprika, and black pepper. Whisk until smooth and taste it—this sauce should make your mouth water a little when you dip a spoon in.

Combine everything:

Fluff the cooked rice with a fork, then add it to the bowl along with the charred corn, green onions, and cilantro. Fold everything together gently until the creamy sauce coats every grain and piece of corn.

Finish with cheese:

Fold in most of the cotija cheese, leaving some to scatter on top right before serving. Taste and adjust salt or lime to your preference.

Save

There was a moment when my partner took a bite and said, "Wait, this is just rice?" in the most delighted way possible. That's when I realized this dish had become something more than the sum of its parts.

Making It Your Own

This recipe is genuinely forgiving and loves being personalized. I've added diced jalapeño for friends who like heat, and once threw in some roasted red peppers because I had them on hand. The creamy lime base holds it all together, so you won't accidentally break the dish by swapping vegetables.

Storage and Serving

Eat this warm straight from the mixing bowl, or chill it and serve it as a cold side salad on hot days—both versions taste wonderful. Leftovers keep in an airtight container for about three days, though the cilantro will darken; add fresh cilantro on day two if you want it to look fresh again.

Why This Became a Staple

Honestly, I make this because it looks like more effort than it is, feels special enough for guests, but simple enough that I can throw it together on a random Tuesday. The balance of creamy, tangy, and bright never gets old, and it pairs beautifully with absolutely anything grilled.

• Serve it warm alongside carne asada or chili-lime chicken for a complete meal.
• Make it a day ahead if you're hosting, and your future self will thank you for one less thing to do.
• If you're meal prepping, this keeps well and tastes even better as the lime and cilantro flavors settle in overnight.

Save

This rice reminds me that the most memorable dishes often come from combining ingredients you genuinely love. Make it for people you want to cook for again.

Recipe Help & FAQs

→ What type of rice works best for this dish?

Long-grain white rice is ideal for a fluffy texture and to absorb the flavors well.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well and can be lightly charred in a skillet to enhance flavor.

→ How can I add extra heat to this dish?

Diced jalapeños or an extra pinch of chili powder can be incorporated for a spicier note.

→ What are good alternatives to cotija cheese?

Feta or a vegan cheese substitute work well, maintaining the creamy and tangy character.

→ Is it necessary to char the corn kernels?

Lightly charring the corn enhances sweetness and adds a smoky depth to the dish.

→ Can this dish be served cold or at room temperature?

Yes, it holds well at room temperature and can be enjoyed warm or cold as a side.