Mexican Street Corn and Rice Bowls

This esquites-inspired recipe uses familiar ingredients that may already be hanging out in your pantry! Enjoy the fresh, bold flavors of summer in this side dish (or add your favorite protein to make it a meal)

Course Side Dish

Cuisine Mexican

Keyword Elotes, Mexican Street Corn, Rice Bowls

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 305kcal

Author Cara Harbstreet

Ingredients

1 1/2 cups U.S.-grown long-grain white rice
2 3/4 cups water
1 tsp kosher salt divided
2 cups white corn frozen or canned
1 tbsp cooking oil canola
3 medium green onions thinly sliced
1/3 cup chopped cilantro
3 tbsp mayo
3 tbsp sour cream or Mexican crema
1 tsp tajín
1/2 tsp ground chipotle powder
1/4 cup cotija cheese grated
1 large lime cut into wedges

Instructions

To Cook Rice on the Stovetop

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, according to package directions (or about 20 minutes). Remove from heat then fluff with a fork before continuing with remaining instructions.

To Cook Rice Using a Rice Cooker

Measure the uncooked rice, water, and half of the divided salt into the bowl of the rice cooker (rinse first if desired to reduce stickiness). Adjust settings, if applicable, and seal the lid. Once timer goes off, fluff with a fork before continuing with remaining instructions.

For Mexican Street Corn and Rice Bowls (Elotes-Inspired)

As rice cooks, heat the cooking oil in a skillet. Once heated, add the white corn. Toast in the skillet for 5-10 minutes, stirring occasionally, or until the corn becomes roasted and browned around the edges. Remove from heat and set aside.
Meanwhile, chop the cilantro and slice the green onions into thin slices.
Combine the mayonnaise, sour cream, remaining salt, Tajín, and chipotle powder in a small bowl. Set aside.
When rice is finished cooking, transfer to a large mixing bowl. Add the roasted corn, chopped cilantro, green onions, and mayonnaise mixture and fold together to combine. Garnish with lime wedges, cotija cheese, and additional spices if desired. Serve immediately.

Notes

Recipe, as written, yields 6-8 servings as a side dish or 4 servings as an entree when paired with your preferred protein.

If using an electric rice cooker, adjust cook time according to your appliance. Cook time may be longer than the 30 minutes estimated for cooking rice on the stovetop.

Nutrition