Mexican Street Corn Rice

My neighbor Marcus brought this to a potluck one summer evening, and I watched people go back for thirds—actually thirds of a side dish, which never happens. He told me he'd recreated it from a food truck he found on the corner of a downtown street, trying to capture that street corn magic but in rice form. When he handed me the recipe scrawled on a napkin, I was skeptical about mixing mayo and sour cream into rice, but that first forkful changed everything. The corn was charred just enough to taste almost smoky, and the lime cut through the richness so cleanly. I've made it dozens of times since, always thinking of that evening when people actually fought over the last spoonful.

I made this for my family's taco night last spring, and my youngest asked why rice had never tasted this good before. She actually put down her phone mid-meal, which felt like winning the lottery. Since then, it's become the dish people request, and I've stopped being surprised when someone tells me they've started making it at home after eating ours. There's something about the combination that just hits right—bright, creamy, and impossibly simple.

Ingredients

• Long-grain white rice: One cup gives you the perfect foundation, and rinsing it first prevents that gummy texture that ruins everything. I learned this the hard way before understanding that rinsing actually matters.
• Water: Two cups is the classic ratio that keeps the rice fluffy and separate, never mushy.
• Salt: Just half a teaspoon goes into the cooking water, seasoning from the inside out.
• Corn kernels: A cup and a half of fresh is ideal, but frozen works beautifully too—and honestly, sometimes frozen tastes fresher since it's picked at peak ripeness. The trick is cooking it dry in a hot skillet to coax out that char.
• Green onions: Two of them, sliced thin, add a gentle sharpness that brightens every bite without overpowering.
• Fresh cilantro: A quarter cup chopped feels like a small amount, but it's exactly right—enough to matter, not enough to dominate.
• Cotija cheese: Half a cup crumbled gives you those salty, tangy pockets throughout. If you can't find cotija, feta works in a pinch, though the flavor shifts slightly.
• Chili powder: One teaspoon provides warmth and depth without heat, just the whisper of spice.
• Smoked paprika: This half teaspoon is optional, but I never skip it—it adds a campfire quality that grounds the brightness.
• Black pepper: A quarter teaspoon, freshly cracked if you have it, finishes the seasoning profile.
• Mayonnaise: Two tablespoons might seem odd, but it's what creams everything together and carries the other flavors into every grain of rice.
• Sour cream: Two more tablespoons add tanginess and richness that feels both indulgent and balanced.
• Lime: Use one fresh lime for both zest and juice—the zest adds brightness, the juice adds punch.

Instructions

Rinse your rice:

Run it under cold water in a fine mesh strainer, stirring gently with your fingers until the water runs nearly clear. This takes two or three minutes, and it's the invisible step that makes all the difference in texture.

Cook the rice:

Combine the rinsed rice, water, and salt in a medium saucepan. Bring it to a boil over high heat, then immediately cover it, drop the heat to low, and let it sit undisturbed for exactly 15 minutes. Trust the timer—peeking under the lid releases steam and throws off the cooking.

Char the corn:

While the rice cooks, heat a skillet over medium-high heat without any oil and add your corn kernels. Stir them every minute or so for about 3 to 4 minutes total until some kernels turn golden brown and a few blacken at the edges. You'll smell when it's right—toasted and a little caramelized.

Make the dressing:

In a large mixing bowl, whisk together the mayonnaise, sour cream, lime zest, lime juice, chili powder, smoked paprika, and black pepper until it's smooth and well combined. This is your flavor base, so taste it as you go and adjust to your preference.

Combine everything:

Once the rice finishes cooking and is still warm, add it to the bowl along with the charred corn, sliced green onions, and fresh cilantro. Use a big spoon or your hands to toss everything together gently until the dressing coats every grain and piece of corn.

Fold in the cheese:

Add most of the crumbled cotija, reserving a small handful for the top, and fold it in gently so the pieces stay visible and distinct rather than dissolving into the rice.

Taste and finish:

Take a bite and adjust the seasoning if needed—add more lime juice for brightness, more chili powder for warmth, or more salt if it feels flat. Top with the reserved cotija, a pinch more cilantro, and a light dusting of chili powder just before serving.

Save

Last summer, I brought this to a cookout where someone was serving what they called "elevated sides," and honestly, their deconstructed potato thing was forgotten while everyone gathered around my rice. A woman asked for the recipe three times, once in person and twice via text later, and eventually she just called me to cook it together one afternoon. That's when I realized this dish had become something more than just dinner for me—it was an invitation to share a kitchen moment.

Why This Works

The genius of this dish is that it borrows from street corn elote but makes it practical for everyday cooking. The mayo and sour cream act like a glue that carries the lime and spice into every bite, while the charred corn adds texture and the hit of sweetness that balances everything else. Unlike elote, which can be messy and specific to corn on the cob, this version lets you build it any way you want and serve it alongside anything from tacos to grilled fish. It's also forgiving—if you can't find smoked paprika, regular paprika works; if you don't have cotija, other salty cheeses step in.

Serving and Storage

This rice is wonderful served warm, but honestly, I often make it hours ahead and serve it at room temperature because the flavors actually deepen as it sits. It keeps beautifully in the fridge for up to three days in a covered container, and it tastes just as good cold the next day straight from the fridge. You can reheat it gently if you prefer, adding a squeeze of fresh lime juice to wake it back up.

Making It Your Own

The skeleton of this recipe is solid, but it loves customization and improvisation. I've added diced jalapeños when I wanted heat, swapped the cilantro for mint when that felt right, and even scattered crushed tortilla chips on top once for texture. For a vegan version, use plant-based mayo and sour cream along with crumbled tofu or another cheese alternative, and the dish holds up beautifully. The point is to make it feel natural to your own kitchen and your own tastes.

• If cilantro tastes like soap to you, parsley or fresh dill both work and bring their own personality to the table.
• A pinch of cumin mixed into the dressing adds warmth and earthiness that deepens the Mexican flavor profile without being obvious.
• Charring the corn in a cast-iron skillet gives you slightly better results than non-stick, though either works fine in a pinch.

Save

This rice has become my answer to the question of what to make when I want something that feels special but requires no stress, and that's the truest compliment I can give any recipe. It's the kind of dish that makes people slow down, and honestly, that's what we're all really looking for in the kitchen.

Recipe FAQ

→ Can I use other types of rice for this dish?

Long-grain white rice works best for its fluffy texture, but you can also use jasmine or basmati rice for subtle aromatic notes.

→ How do I achieve the charred corn flavor?

Searing the corn kernels in a dry skillet over medium-high heat for a few minutes until lightly browned imparts a smoky, roasted taste.

→ What can I substitute for cotija cheese?

Feta or queso fresco can be used as alternatives; for a vegan option, try plant-based cheeses with a crumbly texture.

→ Is it necessary to use both lime zest and juice?

Yes, zest adds concentrated citrus oils for aroma, while juice provides tang and moisture, together enhancing the dish's brightness.

→ Can this dish be prepared ahead of time?

It's best served fresh to keep the rice fluffy and flavors vibrant, but you can store it refrigerated for up to 2 days and gently reheat before serving.

→ How can I add extra heat to this dish?

Incorporate diced jalapeños or increase the chili powder to elevate the spiciness to your preference.