Mexican Street Corn Rice (Printable Version)

Fluffy rice mixed with sweet corn, tangy cheese, lime zest, and a hint of chili powder.

# Ingredient List:

→ 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

# Directions:

01 - Rinse the rice under cold water until the water runs clear.
02 - In a medium saucepan, combine rice, water, and salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until rice is tender and water is absorbed.
03 - Heat a skillet over medium-high and add corn kernels, cooking 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 cooked rice, charred corn, green onions, and cilantro to the bowl. Stir until evenly coated.
06 - Gently fold in crumbled cotija cheese, reserving a small amount 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 comes together in under 40 minutes with just a saucepan and skillet, no fancy equipment required.
  • The corn actually gets charred, which gives you sweet depth instead of just soft kernels.
  • Cotija cheese doesn't melt, so every bite has little pockets of salty, crumbly goodness.
02 -
  • If your mayonnaise and sour cream are cold from the fridge, the sauce will coat the rice better if you let them sit at room temperature for a few minutes first.
  • Don't skip charring the corn—it's the difference between this tasting bright and summery versus flat and one-note.
03 -
  • Char your corn in a dry skillet instead of using oil—you get better browning and the kernels won't stick.
  • Always taste before serving; everyone's lime and salt preferences are slightly different, so adjust boldly if needed.
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