Save My neighbor Maria brought this to a potluck last summer, and I watched people return for thirds, which almost never happens at these things. She explained it was inspired by elote, that iconic Mexican street corn, but she'd gotten tired of eating it off a stick and wanted something that worked better with everything else on the plate. One bite and I understood why—it had that same irresistible combination of charred sweetness, tangy lime, and salty cheese, but in a form that felt effortless to serve and share.
I made this for a casual taco night with friends, and someone asked if I'd bought it from a restaurant. The best part was realizing I could make it in the afternoon, leave it on the counter, and it tasted just as good three hours later—somehow the flavors actually settled in better. That's when I knew this would become a regular thing in my rotation.
Ingredients
- Long-grain white rice: Use 1 cup rinsed rice—rinsing removes the starch that makes it gluey, and you'll get those separate, fluffy grains that hold the dressing without turning mushy.
- Water: 2 cups is the standard ratio, so don't eyeball this one.
- Salt: 1/2 teaspoon for the rice, plus you'll taste and adjust later.
- Corn kernels: 1 1/2 cups work beautifully—fresh is wonderful in season, but honestly frozen corn charred in a dry skillet is just as good and sometimes better because it's already been picked at peak ripeness.
- Green onions: 2 sliced thinly add a fresh bite that keeps everything from feeling heavy.
- Fresh cilantro: 1/4 cup chopped—if you're not a cilantro person, double the green onions instead.
- Cotija cheese: 1/2 cup crumbled gives you that distinctive salty note; it doesn't melt into a sauce, it stays as little pockets of flavor throughout.
- Chili powder and smoked paprika: These aren't heat—they're warmth and depth, a gentle nod to the elote inspiration without overwhelming anything.
- Black pepper: 1/4 teaspoon is just enough to whisper in the background.
- Mayonnaise and sour cream: 2 tablespoons each make a creamy base that's lighter than it sounds; the mayo carries flavor and the sour cream keeps it from being too rich.
- Lime zest and juice: This is your brightness—don't skip the zest, it adds complexity that juice alone can't deliver.
Instructions
- Rinse and start your rice:
- Put your rice in a fine mesh strainer and run cold water over it, stirring gently with your fingers for about a minute until the water runs clear. This step changes everything—it's the difference between sticky rice and rice with actual texture. Combine it in a saucepan with 2 cups water and 1/2 teaspoon salt, bring to a boil uncovered, then cover, turn the heat to low, and let it sit for 15 minutes.
- Char the corn:
- While the rice cooks, add your corn to a dry skillet (no oil needed) over medium-high heat and let it sit for a minute before stirring. You want some kernels to turn golden and even slightly blackened—that's where the magic happens. After 3 to 4 minutes of occasional stirring, you'll smell something sweet and toasty, and that's your cue to move it to a bowl.
- Make the dressing:
- In a large mixing bowl, whisk together the mayonnaise, sour cream, lime zest, lime juice, chili powder, smoked paprika, and black pepper until you have something that looks like a loose sauce with flecks of spice throughout.
- Combine everything:
- Fluff your rice gently with a fork (it should be tender and dry, not wet), then add it to the bowl along with the charred corn, green onions, and cilantro. Stir everything together until the dressing coats every grain and every kernel. The rice will pick up that beautiful golden tint from the spices.
- Fold in the cheese:
- Add most of the cotija and gently fold it in—you're not trying to break it up further, just distribute it evenly. Save some for the top.
- Taste and finish:
- Take a spoon and taste it. Does it need more lime? More salt? More chili powder? Once it's where you want it, transfer to a serving dish and top with extra cotija, fresh cilantro, and a light dusting of chili powder for color.
Save I served this at a dinner where someone was trying to eat more vegetables, and they came back to the kitchen asking for the recipe because they'd gone back for seconds without even thinking about it. That moment reminded me that good food doesn't announce itself—it just quietly wins people over.
Timing and Temperature
This dish is forgiving about when you eat it. Serve it warm straight after assembly for maximum softness in the cheese and brightness in the lime, or let it sit at room temperature for a couple of hours and the flavors will actually meld together and become even more interesting. I've even made it the morning of and reheated it gently, and it held up beautifully. The only thing that doesn't improve with time is the cilantro's fresh color, so if you're making it ahead, add that final sprinkle right before serving.
When You Want to Adapt It
The structure here is flexible enough to play with. Some people I know have swapped the cotija for crumbly queso fresco, added diced jalapeños for heat, or stirred in a handful of black beans to make it more substantial. One friend made a vegan version using dairy-free mayo, cashew cream instead of sour cream, and nutritional yeast for that salty note, and honestly it was just as good. The lime and corn are the foundation—everything else is just seasoning.
Serving and Storage
This works beautifully as a side for grilled chicken, fish, or steak, but I've also served it as the main event with just a simple salad on the side. It's naturally vegetarian and gluten-free, so it works for most dietary needs with just small swaps. If you have leftovers, store them in an airtight container in the fridge for up to three days, though the cilantro will fade and the texture won't be quite as vibrant—the rice itself keeps really well though.
- Make this the morning of if you're serving it at a potluck, because room temperature actually suits it better than the car ride and reheating.
- If you're cooking for someone with a dairy allergy, vegan mayo and dairy-free sour cream work perfectly, and you can use any crumbly cheese or just skip it entirely.
- Keep extra lime quarters and cotija on the table so people can adjust their own plate to taste.
Save This is the kind of dish that reminds you why cooking for people matters. It's simple enough that it doesn't stress you out, but special enough that everyone remembers it.
Recipe FAQs
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well and can be charred similarly in a skillet to bring out natural sweetness and a slight smoky flavor.
- → What cheese can I substitute for cotija?
Feta cheese is a suitable substitute offering a comparable crumbly texture and tangy taste.
- → How do I make this dish vegan-friendly?
Use vegan cheese and replace mayo and sour cream with their plant-based alternatives for a vegan version.
- → Is it necessary to char the corn?
Charring the corn adds a subtle smoky flavor that enhances the dish, but you can skip this step if preferred.
- → Can I prepare this dish ahead of time?
You can prepare components in advance and combine before serving. Serve warm or at room temperature for best flavor.