Mexican Street Corn Rice (Print Version)

Fluffy rice tossed with sweet corn, cotija cheese, lime, and chili for a bold, savory side full of Mexican flair.

# 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 until tender and water is absorbed.
03 - Heat a skillet over medium-high heat 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.
05 - Add cooked rice, charred corn, green onions, and cilantro to the bowl. Mix thoroughly to coat evenly.
06 - Gently fold in crumbled cotija cheese, reserving a small amount for garnish.
07 - Taste and adjust seasoning if necessary. Garnish with reserved cotija, additional cilantro, and a sprinkle of chili powder before serving.

# Additional Tips::

01 -
  • It comes together in about 35 minutes, making weeknight dinners feel less like a chore and more like something special.
  • The creamy-charred-tangy combination satisfies something deep, whether you serve it alongside grilled chicken or eat it on its own.
  • One bowl somehow tastes like you spent hours in the kitchen, even though you barely did.
02 -
  • Don't skip charring the corn—it takes just minutes but transforms the flavor from ordinary to memorable in a way that raw or boiled corn never could.
  • If your rice comes out mushy, you've either rinsed it too much or cooked it too long; next time, use a timer and trust the 15-minute window.
  • The difference between this tasting like restaurant-quality food versus homemade is the balance of lime and salt—taste constantly and adjust until it feels bright and alive on your tongue.
03 -
  • Toast your chili powder in a dry pan for 30 seconds before adding it to the dressing—it blooms and tastes infinitely more complex and alive.
  • If cotija crumbles are hard to find, ask at the deli counter instead of the regular cheese section, or order them online because they're genuinely worth seeking out.
  • Save the lime for last—zest the whole thing, juice it, then taste the dish before deciding if you need more brightness or salt.
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