Save The first time I made Mexican street corn rice, it was a Saturday afternoon when my neighbor stopped by with fresh corn from the farmers market. She watched me cook and kept saying how it reminded her of the elote stands in Mexico City, which made me want to capture that same magic but in a way that felt less fussy. I started with rice as the base and built everything else around those bright, charred corn kernels and that creamy lime dressing that ties it all together.
I served this for the first time at a casual taco night, and my partner went back for thirds without even asking what was in it. Later, when friends started requesting it specifically, I realized the magic was in that contrast of crispy charred corn against fluffy rice, all bound together by something that felt luxurious but wasn't pretentious.
Ingredients
- Long-grain white rice: Use the kind that stays separate and fluffy, not the sticky variety. Rinsing it beforehand makes all the difference in texture.
- Corn kernels: Fresh is incredible when in season, but frozen works beautifully and sometimes tastes sweeter. Canned is fine too, just drain it well.
- Cotija cheese: This crumbly, salty cheese is what makes this dish sing. If you can't find it, feta works in a pinch but use less because it's saltier.
- Mayonnaise and sour cream: These create that creamy, slightly tangy dressing that coats everything. Don't skip either one.
- Lime: Fresh lime juice and zest bring the brightness that ties all the flavors together. Bottled juice tastes flat by comparison.
- Chili powder and smoked paprika: These add warmth and a whisper of smoke without overwhelming the dish. Adjust the chili powder if you prefer it milder or spicier.
- Green onions and cilantro: These herbaceous touches are what make people ask for the recipe. Don't skip them.
Instructions
- Rinse and prepare the rice:
- Run cold water over your rice, stirring gently with your fingers until the water runs clear. This removes excess starch and prevents mushiness.
- Simmer the rice:
- Combine rinsed rice, water, and salt in a medium saucepan and bring to a boil. Once boiling, cover, drop the heat to low, and let it sit undisturbed for about 15 minutes until the rice is tender and water is completely absorbed.
- Char the corn:
- While the rice cooks, add corn kernels to a skillet over medium-high heat without any oil. Stir occasionally and listen for that gentle popping and sizzling sound as the corn begins to caramelize.
- Build the dressing:
- In a large bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, chili powder, smoked paprika, and black pepper until smooth and well combined.
- Combine everything:
- Add the cooked rice, charred corn, green onions, and cilantro to the bowl with the dressing and mix thoroughly until every grain of rice is coated with that creamy, zesty mixture.
- Finish with cheese:
- Gently fold in the crumbled cotija cheese, saving a bit for garnish. Taste and adjust the seasoning, then top with extra cheese, cilantro, and a light dusting of chili powder before serving.
Save There's a moment when you fold in that cotija cheese and the aroma hits you—charred corn, fresh lime, that salty cheese—and you know you've created something people will actually want to eat. That's when this dish stops being just a side and becomes the reason everyone keeps coming back to your table.
Why Charred Corn Changes Everything
The difference between plain corn and charred corn is the difference between following a recipe and actually cooking. When you let those kernels sit in a hot skillet without oil, the natural sugars caramelize and develop a subtle bitterness that balances all the creaminess in this dish. It takes five minutes and transforms the entire flavor profile.
Temperature and Timing
This dish is forgiving in that way—you can serve it warm right after mixing, or let it sit at room temperature for a few hours and it actually tastes better as the flavors meld. If you're making it ahead, cover it loosely and give it a gentle stir before serving so the dressing redistributes evenly.
Making It Your Own
The beauty of this dish is how easily it bends to what you have or what you're craving. Jalapeños add heat, roasted red peppers bring sweetness, and a handful of black beans turns it into a more substantial side. Some people finish with a squeeze more lime, others add a pinch of cumin for earthiness.
- Try adding diced jalapeño if you like heat, or roasted red pepper for sweetness.
- A pinch of ground cumin deepens the flavor without overpowering the fresh citrus notes.
- Black beans stirred in at the end make this hearty enough to stand alone as lunch.
Save This rice has become my go-to when I'm not sure what to make but want something that tastes intentional and bright. It's proof that the best dishes often start with simple ingredients and the willingness to let them shine.
Common Questions
- → Can I use frozen corn instead of fresh corn?
Yes, frozen corn works well and can be cooked directly from frozen before mixing with the rice.
- → How can I make this dish vegan-friendly?
Replace cotija cheese with vegan cheese alternatives and swap mayonnaise and sour cream for plant-based versions.
- → What type of rice is best for this dish?
Long-grain white rice is ideal as it remains fluffy and separates well after cooking.
- → Is it important to char the corn lightly?
Light charring enhances the natural sweetness and adds a subtle smoky flavor to the dish.
- → Can this dish be served warm or cold?
It can be enjoyed warm or at room temperature, making it versatile for different occasions.