Mexican Street Corn Rice (Printer View)

Fluffy rice tossed with sweet corn, cotija cheese, lime zest, and chili powder for vibrant flavors.

# Components:

→ Grains

01 - 1 cup long-grain white rice
02 - 2 cups water
03 - ½ teaspoon salt

→ Vegetables

04 - 1½ cups corn kernels (fresh, canned, or frozen)
05 - 2 green onions, thinly sliced
06 - ¼ cup fresh cilantro, chopped

→ Dairy

07 - ½ cup cotija cheese, crumbled

→ Seasonings

08 - 1 teaspoon chili powder
09 - ½ teaspoon smoked paprika (optional)
10 - ¼ teaspoon black pepper

→ Other

11 - 2 tablespoons mayonnaise
12 - 2 tablespoons sour cream
13 - Zest of 1 lime
14 - Juice of 1 lime

# Method:

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 for 15 minutes until tender and water is absorbed.
02 - Heat a skillet over medium-high heat. Add corn kernels and cook without oil for 3–4 minutes, stirring occasionally, until lightly charred. 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 fully combined.
04 - Add cooked rice, charred corn, green onions, and cilantro to the dressing. Stir thoroughly to evenly coat all ingredients.
05 - Gently fold in crumbled cotija cheese, reserving a small amount for garnish.
06 - Adjust seasoning to taste. Top with reserved cotija cheese, additional cilantro, and a light dusting of chili powder before serving.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you've been simmering it all day.
  • The charred corn adds a smoky sweetness that makes people ask for your secret ingredient (spoiler: it's just good technique).
  • It transforms boring rice into something exciting enough to steal the show at any table.
02 -
  • Don't skip the charring step for corn—that caramelization is what separates this from plain corn rice and makes people ask for seconds.
  • The rice needs to be hot when it meets the mayo-based sauce so the flavors meld; cold rice won't absorb the seasoning properly.
  • Cotija cheese is non-negotiable if you want authentic flavor—it won't melt into the rice, and that's the whole point.
03 -
  • If your cotija crumbles are large, pinch them into smaller pieces before folding in so they distribute evenly instead of creating cheesy pockets.
  • A microplane zester makes lime zest infinitely better than a box grater—the fragrance alone tells you the difference.
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