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This esquites-inspired Mexican street corn and rice bowl brings together the vibrant, bold flavors of traditional street corn in an easy-to-prepare dish. Perfect as a hearty side or complete meal with your favorite protein, this dish delivers authentic Mexican flavors with minimal effort using pantry staples.
I first created this recipe during a summer when fresh corn was abundant at our local farmers market. The combination of creamy sauce with the slight char on the corn instantly transported me back to the street markets of Mexico City, and it has since become a requested favorite at every family gathering.
Ingredients
- U.S. grown long grain white rice provides the perfect fluffy base for absorbing all the flavors look for quality American grown rice for best results
- Corn fresh or frozen both work wonderfully choose fresh in summer for the sweetest flavor
- Green onions add a mild onion flavor without overpowering the dish choose ones with bright green tops
- Cilantro brings fresh herbaceous notes that are essential to Mexican cuisine select bunches with perky leaves
- Mayo creates the creamy base for the sauce use full fat for best flavor
- Sour cream or Mexican crema adds tanginess and authentic flavor Mexican crema is slightly thinner and less sour
- Tajín the classic Mexican seasoning with chile peppers lime and salt that gives the dish its distinctive flavor
- Chipotle powder adds smoky heat adjust according to your spice preference
- Cotija cheese a dry crumbly Mexican cheese that adds saltiness look for authentic cotija in the specialty cheese section
- Lime brightens all the flavors choose heavy juicy limes for maximum juice
Step-by-Step Instructions
- Prepare The Rice
- Cook the U.S. grown long grain white rice according to your preferred method stovetop or rice cooker. The proper ratio of water to rice is crucial here 2 3/4 cups water to 1 1/2 cups rice creates perfectly fluffy grains. Remember to add half the salt to the cooking water to season the rice from within.
- Roast The Corn
- While the rice cooks heat oil in a skillet until shimmering. Add corn and let it sit undisturbed for 1 2 minutes before stirring to develop those beautiful caramelized spots. Continue cooking for 5 10 minutes total stirring occasionally until you see lovely brown edges forming. This caramelization is essential for developing the authentic street corn flavor.
- Prepare The Sauce
- Combine the mayonnaise sour cream remaining salt Tajín and chipotle powder in a small bowl. Whisk until completely smooth and uniform. The sauce should have a light orange hue from the spices. This creamy mixture mirrors the traditional coating used on Mexican street corn.
- Assemble The Bowls
- Transfer the hot cooked rice to a large mixing bowl. Add the roasted corn green onions and cilantro. Pour the creamy sauce over everything and gently fold until all ingredients are evenly coated. The heat from the rice will slightly melt the sauce creating a wonderful creamy texture throughout.
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The tajín seasoning is truly the secret weapon in this recipe. I discovered it years ago during a cooking class in Oaxaca and have been sprinkling it on everything from fresh fruit to the rim of margarita glasses ever since. Its tangy citrus notes combined with mild chile heat perfectly complement the sweetness of the corn in this dish.
Make It A Meal
This versatile dish transforms easily from side to main course. For a protein packed meal top with grilled shrimp that has been tossed in the same tajín seasoning used in the sauce. The seafood pairs wonderfully with the corn and lime flavors creating a coastal Mexican inspired feast. Alternatively diced grilled chicken marinated in lime and garlic makes an excellent protein addition that keeps the dish feeling light.
Ingredient Swaps
For those watching calories substitute Greek yogurt for both the mayo and sour cream. The tanginess works beautifully with the other flavors though the final dish will be slightly less creamy. Brown rice can replace white rice for added fiber and nutrients just adjust cooking time accordingly. For a dairy free version omit the cotija cheese and use plant based mayo and sour cream alternatives the tajín seasoning ensures you will still get plenty of authentic flavor.
Serving Suggestions
Serve these bowls family style in a large serving dish garnished generously with extra lime wedges cotija cheese and cilantro allowing everyone to add their preferred toppings. For a complete Mexican inspired meal pair with simple black beans and warm corn tortillas. This dish is best enjoyed immediately while the contrast between the warm rice and cool toppings is at its peak but leftovers store beautifully for next day lunches.
Cultural Context
Elotes the traditional Mexican street corn served on the cob slathered with mayo crema chile powder and lime is the inspiration behind this convenient bowl format. This version known as esquites when served off the cob has been adapted for home cooking while maintaining the authentic flavor profile beloved throughout Mexico. The dish honors the cultural importance of corn in Mexican cuisine while making it accessible for everyday meals.
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Common Questions
- → Can I use brown rice instead of white rice in this dish?
Yes, you can substitute brown rice, but you'll need to adjust the cooking time and liquid ratio. Brown rice typically requires about 45 minutes to cook and needs more water (about 2 cups of rice to 4 cups of water). The nuttier flavor pairs wonderfully with the street corn flavors.
- → What proteins would pair well with these bowls?
These bowls pair excellently with grilled chicken, seasoned ground beef, chorizo, black beans, or grilled shrimp. For vegetarian options, consider adding black beans, pinto beans, or even crispy tofu seasoned with similar spices.
- → What can I substitute for cotija cheese?
If cotija cheese isn't available, feta cheese makes an excellent substitute with its similar crumbly texture and salty flavor. Other alternatives include queso fresco, ricotta salata, or even a mild goat cheese.
- → How can I make this dish spicier?
To increase the heat level, you can add more chipotle powder, include fresh jalapeños or serranos with the green onions, incorporate a few dashes of your favorite hot sauce into the creamy sauce, or serve with additional hot sauce on the side.
- → Can I prepare components of this dish ahead of time?
Absolutely! The rice can be cooked 1-2 days ahead and refrigerated. The corn can be roasted in advance and stored separately. The sauce components can be mixed and refrigerated for up to 3 days. When ready to serve, warm the rice and corn, then mix in the sauce and garnishes.
- → Is there a dairy-free option for this dish?
Yes, you can make this dairy-free by substituting the sour cream with dairy-free yogurt or additional vegan mayonnaise, and omitting the cotija cheese or replacing it with a dairy-free alternative like nutritional yeast for a savory note.