Mexican Street Corn Rice (Printable)

Fluffy rice tossed with corn, cotija cheese, lime, and chili for a zesty, colorful side dish.

# What You'll 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 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 the rice under cold water until the water runs clear to remove excess starch.
02 - In a medium saucepan, combine rice, water, and salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until tender and water is absorbed.
03 - While the rice cooks, heat a skillet over medium-high heat. Add the corn kernels without oil and cook for 3–4 minutes, stirring occasionally until lightly charred. Remove from heat.
04 - In a large bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, chili powder, smoked paprika, and black pepper until smooth.
05 - Add the cooked rice, charred corn, sliced green onions, and chopped cilantro to the dressing. Mix thoroughly to coat evenly.
06 - Gently fold in the crumbled cotija cheese, reserving a small amount for garnish.
07 - Taste and adjust seasoning as needed. Garnish with remaining cotija, extra cilantro, and a sprinkle of chili powder before serving.

# Expert Hints:

01 -
  • It tastes like a celebration in every forkful, without any fussy techniques or hours of prep.
  • The charred corn gives you that slightly smoky sweetness that makes people ask for the recipe immediately.
  • You can make it ahead and serve it warm or cold, which means it works for potlucks, weeknight dinners, or meal prep.
02 -
  • Charring the corn in a dry pan sounds counterintuitive, but it's what transforms ordinary kernels into something with actual depth and flavor—skip this step and you'll wonder why it tastes boring.
  • Don't mix in the cheese until the very end, and don't stir the finished dish aggressively or the crumbles will turn into dust and disappear.
03 -
  • Toast your rice grains in the pot for a minute before adding water for a subtle nutty undertone that elevates the whole dish.
  • If you're doubling this recipe for a crowd, add the cheese and herbs right before serving even if it takes a few extra minutes, because pre-mixed, it loses personality as it sits.
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