Fluffy rice tossed with sweet corn, cotija cheese, lime, and chili powder for a vibrant side.
# 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 fresh cilantro, chopped
→ 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
# Method:
01 - Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch.
02 - Combine rice, water, and salt in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until rice is tender and water is absorbed.
03 - While rice cooks, heat a skillet over medium-high heat. Add corn kernels without oil and cook 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 until smooth.
05 - Add cooked rice, charred corn, sliced green onions, and chopped cilantro to the dressing. Mix thoroughly to coat evenly.
06 - Gently fold in crumbled cotija cheese, preserving a small amount for garnish.
07 - Adjust seasoning to taste. Top with remaining cotija cheese, additional cilantro, and a sprinkle of chili powder before serving.
