Mexican Street Corn Rice (Printable)

Fluffy rice tossed with charred corn, creamy cheese, lime zest, and a hint of chili powder.

# What You 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

# How to Make It:

01 - Rinse the rice under cold 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 or until water is absorbed and rice is tender.
03 - In a skillet over medium-high heat, cook corn kernels without oil for 3-4 minutes until lightly charred, stirring occasionally. Remove from heat.
04 - Whisk together mayonnaise, sour cream, lime zest, lime juice, chili powder, smoked paprika, and black pepper in a large bowl.
05 - Add the cooked rice, charred corn, sliced green onions, and chopped cilantro to the dressing. Mix thoroughly until evenly coated.
06 - Gently fold in crumbled cotija cheese, reserving a small amount for garnish.
07 - Taste the mixture and adjust seasoning as needed. Garnish with remaining cotija cheese, cilantro, and a sprinkle of chili powder before serving.

# Expert Tips:

01 -
  • It comes together in under 40 minutes and tastes like you spent hours perfecting it.
  • The charred corn gives you that smoky restaurant quality without needing a grill.
  • It's naturally vegetarian and pairs beautifully with almost anything, from taco night to summer barbecues.
02 -
  • Don't skip charring the corn—the brown bits are where the flavor lives, and raw corn kernels taste pale and one-note by comparison.
  • Use room-temperature or warm rice for mixing; cold rice won't absorb the dressing evenly and you'll end up with dry pockets.
  • Cotija doesn't melt into the rice, which is exactly the point—those little salty pockets of cheese are what make each bite interesting.
03 -
  • Toast your corn kernels in a dry skillet—no oil needed—for maximum caramelization and deeper flavor than boiling or steaming would give.
  • Mix the dressing in the same bowl where you'll combine everything, so you don't dirty extra dishes and the flavors get a moment to meld before the rice joins them.
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