Mexican Street Corn Rice
This vibrant side dish combines fluffy rice with the smoky, tangy flavors of Mexican street corn. It's a perfect accompaniment to tacos, grilled meats, or as a flavorful vegetarian meal on its own.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 590 kcal
Allergen information: may contain eggs, milk, and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 cuplong grain rice, rinsed
- 3 cupvegetable broth
- 1 tbspolive oil
- 0.5 pcsyellow onion, finely diced
- 2 clovegarlic, minced
- 2 cupcorn, fresh or frozen (thawed)
- 1 pcslime, juiced
- 0.25 cupmayonnaise
- 0.25 cupcotija cheese, crumbled
- 0.5 tspchili powder
- 0.25 tspsmoked paprika
- 0.5 tspsalt
garnish
- 2 tbspfresh cilantro, chopped
Equipment
saucepan · measuring cups · fork · knife · cutting board · measuring spoons
The method
Step by step
- 1
Heat the olive oil in a medium saucepan or pot over medium heat.
About 1 min
- 2
Add the yellow onion and cook until softened and translucent, about 3-5 minutes.
About 4 min
- 3
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 4
Add the rinsed long grain rice to the pot and toast for 2-3 minutes, stirring frequently, until slightly opaque.
About 2 min
Cook’s note: Toasting the rice helps prevent it from becoming sticky.
- 5
Pour in the vegetable broth, then add the chili powder, smoked paprika, and salt.
About 1 min
- 6
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
About 15 min
Cook’s note: Do not lift the lid during simmering to retain steam.
- 7
While the rice is cooking, prepare the corn: if using fresh corn, you can quickly char it in a dry skillet over high heat for a few minutes until slightly browned. If using thawed frozen corn, you can skip this step or briefly sauté it.
About 5 min
Cook’s note: Charring adds a nice smoky flavor.
- 8
Once the rice is cooked, remove it from the heat and let it rest, covered, for 5 minutes.
About 5 min
Cook’s note: This allows the rice grains to firm up and separate.
- 9
Fluff the rice gently with a fork.
- 10
Add the cooked corn, lime juice, mayonnaise, and cotija cheese to the rice.
About 1 min
- 11
Gently fold all ingredients together until well combined.
About 1 min
- 12
Garnish with fresh cilantro before serving.
Per serving
Nutrition
- Calories
- 589.6kcal
- Protein
- 12.7g
- Carbs
- 95.5g
- Fat
- 18.7g
- Fibre
- 2.8g
- Sugar
- 7.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Mexican Street Corn Rice in an airtight container in the refrigerator.
Reheat gently in the microwave or on the stovetop with a splash of water or broth to prevent drying out.
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