Mexican Street Corn Rice (Print Version)

Fluffy rice tossed with charred corn, cotija cheese, lime, and spices delivering vibrant Mexican flavors.

# 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

# 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 - Heat a skillet over medium-high and cook corn kernels without oil for 3 to 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 cooked rice, charred corn, sliced green onions, and chopped cilantro to the dressing. Mix thoroughly to coat evenly.
06 - Fold in crumbled cotija cheese gently, reserving some for garnish.
07 - Taste and adjust seasoning as needed. Garnish with remaining cotija, cilantro, and a dash of chili powder before serving.

# Expert Tips:

01 -
  • It comes together in under 40 minutes but tastes like you fussed over it all day.
  • The charred corn adds a subtle smokiness that transforms ordinary rice into something restaurant-worthy.
  • It's endlessly forgiving—serve it hot, cold, or anywhere in between without losing a bit of flavor.
02 -
  • Room-temperature rice won't absorb the dressing properly—always mix while the rice is still warm from the pot.
  • If you use canned corn, drain it very well and pat it dry, or the finished dish becomes watery and sad.
03 -
  • Toast your chili powder in the dry skillet for 30 seconds before whisking it into the dressing—it blooms and tastes ten times more vivid.
  • Don't skip the zest; the oils in the lime skin are where most of the brightness lives, and they make an enormous difference.
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