Mexican Street Corn Rice (Printable)

Fluffy rice blended with corn, creamy cotija, zesty lime, and a hint of chili spice.

# 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 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:

01 - Rinse the rice under cold water until the 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 or until tender and liquid is absorbed.
02 - Meanwhile, heat a skillet over medium-high. Add the corn kernels without oil and cook for 3 to 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 smooth.
04 - Add the cooked rice, charred corn, green onions, and cilantro to the dressing. Mix thoroughly until evenly coated.
05 - Gently fold in crumbled cotija cheese, reserving a small amount for garnish.
06 - Taste and adjust seasoning as needed. Garnish with remaining cotija, additional cilantro, and a light dusting of chili powder before serving.

# Expert Advice:

01 -
  • It's ready in under 40 minutes, which means you can make it while your protein finishes cooking.
  • The charred corn and creamy lime dressing turn simple rice into something restaurant-worthy and unforgettable.
  • It tastes even better the next day, making it a secret weapon for meal prep.
02 -
  • Don't skip the rinsing step for the rice—it's the difference between fluffy grains and a gluey mess.
  • Charring the corn in a dry skillet without oil is non-negotiable; it concentrates the sweetness and adds a smoky depth that regular boiled corn simply cannot match.
  • Mix the dressing while the rice is still warm so it absorbs the creamy lime coating; cold rice will repel it.
03 -
  • Use a combination of both lime zest and juice—the zest carries the essential oils and aroma while the juice adds brightness, and together they create a complexity that single-note lemon never achieves.
  • If you can't find cotija, feta or a crumbly aged cheddar works, though cotija's saltiness is really the key to the authentic street corn flavor.
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