Mexican Street Corn Rice Bowls (Printable Version)
# What You'll Need:
→ Rice Base
01 -
1 1/2 cups U.S.-grown long-grain white rice
02 -
2 3/4 cups water
03 -
1 tsp kosher salt, divided
→ Corn Mixture
04 -
2 cups white corn, frozen or canned
05 -
1 tbsp canola oil
06 -
3 medium green onions, thinly sliced
07 -
1/3 cup fresh cilantro, chopped
→ Creamy Sauce
08 -
3 tbsp mayonnaise
09 -
3 tbsp sour cream or Mexican crema
10 -
1 tsp tajín seasoning
11 -
1/2 tsp ground chipotle powder
→ Garnish
12 -
1/4 cup cotija cheese, grated
13 -
1 large lime, cut into wedges
# How to Make It:
01 -
Measure the water into a saucepan and bring to a boil over high heat. Add half of the divided salt, and once boiling, add the U.S.-grown long-grain white rice. Reduce heat to a simmer and cover with a tightly sealing lid. Cook, without stirring, for about 20 minutes. Remove from heat then fluff with a fork.
02 -
Measure the uncooked rice, water, and half of the divided salt into the bowl of the rice cooker. Adjust settings if applicable, and seal the lid. Once timer goes off, fluff with a fork.
03 -
While rice cooks, heat the canola oil in a skillet. Once heated, add the white corn. Toast in the skillet for 5-10 minutes, stirring occasionally, until the corn becomes roasted and browned around the edges. Remove from heat and set aside.
04 -
Chop the cilantro and slice the green onions into thin slices. In a small bowl, combine the mayonnaise, sour cream, remaining salt, Tajín, and chipotle powder. Set aside.
05 -
When rice is finished cooking, transfer to a large mixing bowl. Add the roasted corn, chopped cilantro, green onions, and creamy sauce mixture. Fold together to combine thoroughly.
06 -
Garnish with lime wedges, cotija cheese, and additional spices if desired. Serve immediately while warm.
# Handy Tips:
01 -
Recipe yields 6-8 servings as a side dish or 4 servings as an entree when paired with protein
02 -
If using an electric rice cooker, adjust cook time according to your appliance specifications