Mexican Street Corn Rice

There's something magical about the way street corn transforms when you fold it into rice. I was cooking for friends on a hot summer evening, and I wanted something that tasted like Mexico City but didn't require standing over a grill. The answer came when I realized that charred corn, lime, and cotija cheese could make even humble rice sing—and they'd devour it straight from the bowl.

I'll never forget the first time I served this at a taco night—someone asked for the recipe before they'd finished eating. What struck me was how the sour cream and mayonnaise base made the rice silky without being heavy, and the cotija cheese added this salty, crumbly texture that kept surprising you with each bite.

Ingredients

• Long-grain white rice (1 cup): This is your canvas—it stays fluffy and absorbs the lime dressing perfectly without turning mushy or dense.
• Water (2 cups) and salt (1/2 teaspoon): The ratio is the secret to tender rice; season it like pasta water so every grain tastes right from the start.
• Corn kernels (1 1/2 cups, fresh, canned, or frozen): Fresh corn is incredible when charred, but frozen works beautifully too—it releases moisture and gets tender faster.
• Green onions (2, thinly sliced) and fresh cilantro (1/4 cup): These aren't just garnish; they're the brightness that makes people ask what you did differently.
• Cotija cheese (1/2 cup, crumbled): It's the star—salty, crumbly, and it doesn't melt into the rice like other cheeses would, so you get those perfect little bursts of flavor.
• Mayonnaise (2 tablespoons) and sour cream (2 tablespoons): Together they create a creamy coating that clings to every grain without overwhelming the dish; this ratio is crucial.
• Lime zest and juice (1 lime): The zest carries the bright citrus oil while the juice adds acid that wakes up all the other flavors.
• Chili powder (1 teaspoon) and smoked paprika (1/2 teaspoon optional): Start with just the chili powder if you're unsure; you can always add more depth with paprika once you taste it.
• Black pepper (1/4 teaspoon): A small amount goes a long way in a dish this balanced.

Instructions

Rinse and prepare the rice:

Run the rice under cold water in a fine-mesh sieve until the water runs nearly clear—this removes the starch coating and stops the rice from becoming sticky as it cooks.

Cook the rice to fluffy perfection:

Combine rice, water, and salt in a medium saucepan, bring it to a rolling boil uncovered, then cover and drop the heat to low. Set a timer for exactly 15 minutes; resist the urge to peek or stir, or you'll release steam and end up with uneven cooking.

Char the corn until it sings:

While the rice cooks, scatter corn kernels into a dry skillet over medium-high heat without any oil. Stir occasionally and listen for the kernels to pop and toast—3 to 4 minutes of this dry-heat charring develops a sweet, almost caramelized edge that makes all the difference.

Build the creamy lime dressing:

In a large bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, chili powder, smoked paprika, and black pepper until smooth and bright. Taste it now—it should be creamy, tangy, and warming all at once.

Combine everything while the rice is still warm:

Add the hot cooked rice, charred corn, sliced green onions, and cilantro to the dressing and fold everything together with a gentle hand. The warmth helps the rice absorb the dressing, and folding instead of stirring keeps the grains separate and whole.

Finish with the cheese and final touch:

Gently fold in most of the crumbled cotija, reserving some for the top. Taste and adjust the lime juice, chili powder, or salt to your preference—it should taste bright and bold.

Serve with celebration:

Transfer to a serving dish and top with the reserved cotija, a pinch more cilantro, and a light dusting of chili powder.

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One afternoon, my daughter helped me make this, and she was fascinated by how the corn popped and changed color in the hot pan. By the time we'd finished, she'd claimed it as her favorite side dish and asked if we could make it every week.

When to Make This

This rice shines brightest alongside grilled chicken, fish, or carnitas, but it's equally happy as the main event for vegetarians. It works for weeknight dinners because it's genuinely fast, and it's elegant enough to bring to a potluck without feeling casual. Serve it warm right after cooking, or let it cool to room temperature—it's forgiving and delicious either way.

Making It Your Own

The base is solid, but this recipe invites you to play. If you love heat, dice a jalapeño or two and fold it in with the cilantro. For a vegan version, swap the cotija for a crumbly vegan cheese and use egg-free mayo and coconut cream instead of sour cream—it works beautifully. Some people add a pinch of cumin for earthiness, or a tablespoon of butter for richness once the rice is done cooking.

Storing and Reheating

This dish keeps for three days in an airtight container in the refrigerator, and it's wonderful cold straight from the fridge or gently warmed in a skillet with a splash of lime juice. The flavors actually deepen slightly as it sits, and the cotija stays wonderfully crumbly rather than melting into the rice.

• If you're making this ahead, wait to add the full amount of cilantro and cotija until just before serving so they stay bright and textured.
• Frozen corn works just as well as fresh, so keep a bag on hand for spontaneous weeknight cooking.
• A squeeze of fresh lime juice right before serving brings everything back to life if it's been in the fridge.

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This rice has become the thing people remember from meals, the side dish they ask you to bring, the recipe that reminds them of warm nights and simple joy. Make it, share it, and watch it become a favorite in your kitchen too.

Questions & Answers

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well; just thaw and drain it before lightly charring in the skillet.

→ How do I get the rice fluffy and separate?

Rinse the rice thoroughly and cook with the correct water ratio, then let it steam covered off heat to finish.

→ What cheese can I substitute for cotija?

Feta or queso fresco can be used for a similar salty, crumbly texture.

→ Is it possible to make this vegan?

Yes, substitute cotija with vegan cheese and use plant-based mayonnaise and sour cream alternatives.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the refrigerator and consume within 2–3 days.

→ Can I add extra heat to this dish?

Adding diced jalapeños or extra chili powder will enhance the spiciness according to your taste.