Overhead shot of a Mexican Street Corn and Rice Bowl topped with lime wedges.

Mexican Street Corn and Rice Bowl

These Mexican Street Corn and Rice Bowls are versatile, tasty, and perfect for a light meal or side dish. The elotes-inspired recipe uses pantry staples to bring out the fresh and bold flavors of summer and takes only 30 minutes to put together!

This dish stars U.S.-grown long grain rice and comes to us from our friend Cara Harbstreet of Street Smart Nutrition.

  • Servings
    6
  • Prep Time
    5 min
  • Cook Time
    25 min
  • Total Time
    30 min

Ingredients

  • 1½ cups long-grain white rice
  • 2¾ cups water
  • 1 teaspoon kosher salt divided
  • 2 cups white corn frozen or canned
  • 1 tablespoons cooking oil canola
  • 3 medium green onions thinly sliced
  • ⅓ cup chopped cilantro
  • 3 tablespoons mayo
  • 3 tablespoons sour cream or Mexican crema
  • 1 teaspoon Tajín
  • ½ teaspoon ground chipotle powder
  • ¼ cup cojita cheese grated
  • 1 large lime cut into wedges

Directions

  • Cook long grain white rice per package instructions.
  • As rice cooks, heat the cooking oil in a skillet. Once heated, add the white corn. Toast in the skillet for 5-6 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, cojita cheese, and additional spices if desired. Serve immediately.
 

Recipe Notes

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