Mexican Street Corn Rice (Printable)

Fluffy rice with sweet corn, creamy cotija, lime zest, and chili powder for a vibrant side dish.

# Ingredient List:

→ 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 crumbled cotija cheese

→ 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 Steps:

01 - Rinse the rice under cold water until the water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until rice is tender and water is absorbed.
02 - Heat a skillet over medium-high and add corn kernels. Cook without oil 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 cooked rice, charred corn, sliced green onions, and chopped cilantro to the bowl with the dressing. Stir thoroughly to coat evenly.
05 - Gently fold crumbled cotija cheese into the mixture, reserving a small amount for garnish.
06 - Taste and adjust seasoning if necessary. Garnish with reserved cotija, additional cilantro, and a sprinkle of chili powder before serving.

# Expert Advice:

01 -
  • It comes together in under 40 minutes and tastes like you spent hours on it.
  • The charred corn gives you that smoky depth without any complicated techniques.
  • Cotija cheese has this salty, crumbly texture that actually gets better when you mix it with the creamy dressing instead of melting away.
02 -
  • Don't skip rinsing the rice—I learned this the hard way with gummy rice, and it completely changes the final texture.
  • The dressing needs acid (lime juice and zest) to balance the richness, so taste as you go and don't be shy about adding more if needed.
  • Charring the corn in a dry pan might sound odd, but it concentrates the sweetness and creates a depth that boiling just can't achieve.
03 -
  • Toast your chili powder and paprika in a dry pan for 30 seconds before mixing the dressing—it deepens the flavor and makes them taste less dusty.
  • If you only have access to canned corn, drain it well and dry it on a paper towel before charring, so it actually browns instead of steaming.
  • The cotija cheese matters more than you might think, so if you can find it, don't substitute with cheddar or other melting cheeses—it's the salty, crumbly texture that makes this special.
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