Street Corn Rice
This version of Mexican Street corn rice is a vibrant dish that takes on Esquite corn. It’s the perfect combination of sweet, savoy, and spicy all at once. This dish comes together beautifully bringing Mexican flavors such as lime cilantro and chili to your palate.
This recipe stars U.S.-grown white rice and comes to us from Chef Reggie Sloan of USA Rice’s K-12 Chef Advisory Board.
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Servings50
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Serving Size½ cup rice + 4 oz. Street Corn
Ingredients
Steamed White Rice
4 lbs. cooked rice
2 oz. m argarine
1 gal w ater
1 cup lite mayo
2 tbsp onion powder
½ tbsp black pepper
2 tbsp garlic powder
2 tsp, ground cumin
1 tbsp paprika
4 lbs. of corn (thawed)
1 cup parmesan cheese, grated
1 lime
2 oz. of margarine
5 tsp of smoked paprika
1 tbsp chili powder ground
Directions
Steamed White Rice
Spray 4 inch full - sized steamtable pans with non - stick spray. Mix 4 lbs of rice, 1 gal of water, and 2 oz. of margarine in each 4 inch full - size steam table pan. (Each 4 lbs quantity provides 50 - 54 – ½ cup servings)
Place in steamer UNCOVERED for 25 minutes. Stir and return to steamer for an additional 5 minutes.
Remove from steamer. Cover with plastic wrap but PERFORATE WITH SEVERAL HOLES. This prevents rice from continuing to cook and swell.
NOTE: Each steamtable pan prepared with 4 lbs of rice provides approximately 50 - 54 (½ cup or #8 scoop) servings.
Spray 4 inch full-sized steamtable pans. Place corn, margarine, and 1 tsp of onion powder in each 4 inch full-sized steamtable pan.
Stir to combine.
Heat, uncovered, in oven on 425°F for 10-15 minutes.
Combine mayo and parmesan cheese, mix well. Mix seasonings together
(but reserved smoked paprika and chili powder).
Cut lime in half and squeeze lime juice on the corn and add seasoning blend.
Combine with the cooked rice.
Sprinkle paprika, chili pepper, on top of the corn.
Add cilantro on top for garnish
