Mexican Street Corn Rice (Print Version)

Fluffy rice blended with sweet corn, tangy lime, and creamy cheese for a lively dish.

# Components:

→ 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 rice under cold water until water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes until rice is tender and liquid is absorbed.
02 - Heat a skillet over medium-high heat, add corn kernels, and cook without oil for 3 to 4 minutes until lightly charred, stirring occasionally. 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 combined.
04 - Add cooked rice, charred corn, green onions, and cilantro to the dressing. Stir thoroughly until evenly coated.
05 - Gently fold in crumbled cotija cheese, reserving a small amount for garnish.
06 - Taste and adjust seasoning as desired. Garnish with remaining cotija cheese, cilantro, and a light dusting of chili powder before serving.

# Expert Advice:

01 -
  • It tastes like street food but comes together in your own kitchen without any fuss or special skills.
  • The charred corn gives you that restaurant-quality depth that feels fancy but takes just minutes to achieve.
  • It works equally well warm, at room temperature, or even cold the next day, making it endlessly flexible for your table.
02 -
  • Charring the corn is not optional—that caramelization is what separates this from plain corn rice and gives it depth and personality.
  • Don't skip rinsing the rice, and don't stir it while it cooks; these two things are the difference between fluffy and gluey.
  • The dressing needs to coat the rice while the rice is still warm so it absorbs all those flavors; if you wait until it's cold, the rice won't drink it in the same way.
03 -
  • Buy limes that feel heavy for their size—they're juicier and worth the small difference in price, and fresh lime makes or breaks this dish.
  • If you're cooking for a crowd, this recipe doubles effortlessly, and you can make it hours ahead and let it sit at room temperature, which actually improves the flavor as it melds.
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