Mexican Street Corn Rice (Printable)

Fluffy rice mixed with charred corn, cotija cheese, lime, and chili for a vibrant side dish.

# 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

# Directions:

01 - Rinse the rice under cold water until the water runs clear.
02 - In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes or until rice is tender and water is absorbed.
03 - In a skillet over medium-high heat, add the corn kernels and cook without oil for 3 to 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 cooked rice, charred corn, green onions, and cilantro to the dressing. Mix thoroughly until evenly coated.
06 - Gently fold in crumbled cotija cheese, reserving a small amount for garnish.
07 - Taste and adjust seasoning as needed. Garnish with reserved cotija, additional cilantro, and a sprinkle of chili powder before serving.

# Expert Advice:

01 -
  • It's the kind of side dish that steals the show at dinner—people go back for seconds without realizing it.
  • The charred corn against the creamy sauce creates this contrast that keeps your palate interested with every bite.
  • You can make it ahead and serve it warm or at room temperature, which means less stress when you're already cooking the main event.
02 -
  • Don't skip rinsing the rice—it's the difference between fluffy grains and a starchy, clingy mess that won't accept the sauce properly.
  • The cotija cheese must go in at the very end; if you fold it in too early or mix it while the rice is still hot, it can get grainy and weird instead of staying crumbly.
  • Charring the corn in a dry skillet sounds counterintuitive, but it concentrates the sugars and creates depth—you're not cooking it, you're awakening it.
03 -
  • Use a dry skillet with no oil for charring the corn—the moisture in the kernels is enough, and you'll get better color this way.
  • Reserve a little cotija cheese for garnish; those final crumbles on top remind people why they love this dish with their first bite.
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