Ready to taste the sunshine in a bowl? The Mexican Street Corn Rice Bowl Fiesta is a celebration of bold flavors, irresistible creaminess, and that classic street corn magic—all layered on a bed of fluffy rice. Whether you crave it as a hearty side or a show-stealing main, this recipe is pure joy in every bite.
Why You’ll Love This Recipe
- All the Elote Flavors You Love: This bowl channels everything you adore about Mexican street corn—roasty-sweet kernels, creamy tang, a kick of lime, and a savory sprinkle of Cotija.
- Super Simple and Satisfying: One-skillet roasted corn, easy stovetop rice, and a swirl-together sauce—minimal fuss, maximum flavor!
- Perfect for Meal Prep or Parties: Serve it hot or cold, as a vibrant main, stellar side, or build-your-own bowl bar for gatherings.
- Totally Customizable: From the rice base to the toppings, you can make this Mexican Street Corn Rice Bowl Fiesta uniquely yours every time.
Ingredients You’ll Need
The beauty of the Mexican Street Corn Rice Bowl Fiesta is that every ingredient is not only easy to find, but also brings something special to the table—think sweet corn, creamy sauce, zesty lime, and fluffy rice that soaks up every bit of flavor. Here’s why you’ll want every one of them.
- U.S.-grown long-grain white rice: The perfect base—light, fluffy, and lets every street corn flavor truly shine!
- Water: Essential to cook the rice to that irresistible tender bite.
- Kosher salt: Divided for both the rice and the creamy dressing to keep everything seasoned just right.
- White corn (frozen or canned): Sweet, crisp, and perfect for charring—the heart of authentic elote flavor.
- Cooking oil (canola): A neutral pick for roasting up the corn until beautifully golden and caramelized.
- Green onions: Thinly sliced for fresh zip and a touch of allium crunch in every bite.
- Chopped cilantro: Adds a burst of herbal color and that signature Mexican flavor.
- Mayonnaise: The creamy classic that makes the street corn dressing so rich and decadent.
- Sour cream or Mexican crema: Tangy and smooth, it blends into the sauce for the unmistakable elote finish.
- Tajín: This chili-lime seasoning delivers both heat and zesty citrus—absolute street corn must!
- Chipotle powder: For a smoky, complex backbone that brings warmth without overpowering.
- Cotija cheese: That savory, crumbly cheesy sprinkle on top, just like a stroll down a Mexican street market.
- Lime (wedges): Every squeeze amps up the freshness and makes all the flavors sing together.
Variations
This recipe is a playground for swapping and adding your favorite flavors! The Mexican Street Corn Rice Bowl Fiesta is endlessly adaptable—so feel free to get creative, suit your dietary needs, or use whatever you have on hand.
- Make it Vegan: Substitute vegan mayo and plant-based sour cream or crema, and use vegan feta or skip the cheese entirely.
- Add Protein: Top with grilled chicken, shrimp, crispy tofu, or even shredded rotisserie chicken for a filling meal.
- Spice Swap: Use smoked paprika, ancho chili powder, or your favorite hot sauce if you can’t find chipotle powder or want a new flavor twist.
- Switch the Grain: Brown rice, quinoa, or even riced cauliflower all work as hearty bases that still soak up every street corn flavor.
- Extra Veggies: Toss in sautéed bell peppers, black beans, or diced tomatoes for added color and nutrition.
How to Make Mexican Street Corn Rice Bowl Fiesta
Step 1: Cook the Rice
Start by bringing your water to a bubbling boil, seasoning it with half the kosher salt. Stir in the U.S.-grown long-grain white rice, reduce the heat, and let it simmer away, covered, for about 20 minutes—or follow your package instructions for the fluffiest result. The rice soaks up every drop of flavor and sets the stage for the fiesta to come.
Step 2: Roast the Corn
While your rice is working its magic, heat the canola oil in a skillet over medium-high. Add the white corn (no need to thaw if frozen!), and toast it for 5–10 minutes, stirring occasionally, until you see lovely brown spots and smell that irresistible roasty sweetness. Give it a moment to cool slightly off heat—it’ll be bursting with flavor.
Step 3: Chop and Mix the Flavor Makers
Grab your green onions and cilantro, and chop them up nice and fine—these add color and that unmistakable street corn brightness. In a small bowl, whisk together the mayonnaise, sour cream or crema, the remaining salt, Tajín, and chipotle powder. This creamy dressing is the soul of your Mexican Street Corn Rice Bowl Fiesta!
Step 4: Combine Everything
Once the rice is tender and fluffy, transfer it to a large mixing bowl. Gently fold in the roasted corn, chopped herbs, and that dreamy dressing until everything is coated and every bite is popping with color and flavor.
Step 5: Garnish and Serve
Time for the grand finale—sprinkle on the freshly grated Cotija cheese, add a generous squeeze of lime, and, if you wish, a dash more Tajín or chipotle for a spicy finish. Serve your Mexican Street Corn Rice Bowl Fiesta immediately and prepare for big smiles all around!
Pro Tips for Making Mexican Street Corn Rice Bowl Fiesta
- Get That Perfect Char: Don’t overcrowd the skillet when roasting corn—give it room so those golden crispy edges develop instead of the corn steaming.
- Herb Highlight: Add cilantro just before serving for optimal fresh flavor and gorgeous color—overmixing can dull its vibrancy.
- Customize the Heat: Love extra spice? Up the chipotle or sprinkle extra Tajín to suit your heat tolerance—just add gradually and taste as you go.
- Sauce Swirl: Don’t skip letting the creamy dressing sit for a few minutes; it lets the flavors meld for a more luscious bowl.
How to Serve Mexican Street Corn Rice Bowl Fiesta
Garnishes
The magic is in the finishing touches! Top each bowl with more Cotija, a shower of fresh cilantro, sliced green onion, and plenty of lime wedges for squeezing. If you’re after extra zing or a pop of color, a final pinch of Tajín or a few thinly sliced jalapeños are fabulous.
Side Dishes
Your Mexican Street Corn Rice Bowl Fiesta plays well with classic refried beans, grilled meats or chicken, brisk, vinegary slaw, or a simple avocado salad. For a lively taco night, let it play the starring side alongside crunchy tortilla chips and salsa.
Creative Ways to Present
Set up a build-your-own “bowl bar” where guests can add toppings—think extra cheese, fresh herbs, diced tomatoes, or roasted peppers. Or layer your Mexican Street Corn Rice Bowl Fiesta into mason jars for picnics and BBQs. Try it as a filling for burritos or alongside eggs for a breakfast twist!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mexican Street Corn Rice Bowl Fiesta in an airtight container in the refrigerator. It will stay delicious and fresh for up to 3–4 days, making it a fabulous option for meal prepping your lunches or dinners in advance.
Freezing
While the rice and roasted corn freeze quite well, the creamy dressing can lose its smoothness after thawing. If you want to freeze, store the rice-corn mixture separate from the sauce, and mix together after reheating for best texture.
Reheating
To enjoy leftovers, gently reheat the rice and corn base in the microwave or on the stovetop, then stir in the creamy dressing just before serving. You may want an extra squeeze of lime and sprinkle of fresh herbs to brighten everything up again.
FAQs
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Can I use brown rice instead of white rice for the Mexican Street Corn Rice Bowl Fiesta?
Absolutely! Brown rice gives an extra-nutty flavor and a bit more chew. Just be sure to cook it thoroughly and perhaps add a little more water, as brown rice takes longer than white to become tender. The street corn flavors will still shine beautifully.
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What is the best way to roast canned corn for this recipe?
Drain the canned corn very well before adding it to your hot skillet with oil. Roast over medium-high heat, stirring occasionally, until you see lots of golden brown spots and a toasty aroma—about 5–7 minutes does the trick!
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Is there a substitute for Cotija cheese in the Mexican Street Corn Rice Bowl Fiesta?
If you can’t find Cotija, try feta cheese for a similar salty crumble. Parmesan (grated, not shredded) can also work, or simply skip the cheese for a dairy-free version.
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Can I serve the Mexican Street Corn Rice Bowl Fiesta cold?
Yes! It’s delicious warm or cold, so it’s perfect for packed lunches or potlucks. Just store it in the fridge and give it a good stir before serving. Add a fresh squeeze of lime to punch up the flavors even more.
Final Thoughts
If there’s one recipe I hope you put on repeat, make it this Mexican Street Corn Rice Bowl Fiesta. It’s festive, comforting, and totally irresistible—perfect for gathering friends, sharing around the table, and making everyday meals feel like a special occasion. Grab your ingredients and let the fiesta begin!
Print
Mexican Street Corn Rice Bowl Fiesta Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6–8 servings as a side dish or 4 servings as an entree 1x
- Category: Main Course
- Method: Stovetop, Skillet
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Mexican Street Corn and Rice Bowls are a delightful spin on traditional elotes, combining flavorful white rice with roasted corn, cilantro, green onions, and a tangy mayo-sour cream dressing. Topped with cotija cheese and a squeeze of lime, this dish is bursting with vibrant flavors.
Ingredients
For the Rice:
- 1 1/2 cups U.S.-grown long-grain white rice
- 2 3/4 cups water
- 1 tsp kosher salt, divided
For the Corn and Dressing:
- 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 water into a saucepan, add half of the salt, bring to a boil. Add rice, simmer covered for 20 minutes. Fluff with a fork.
- To Cook Rice Using a Rice Cooker: Combine rice, water, and salt in the rice cooker. Cook as per appliance instructions. Fluff with a fork.
- For Mexican Street Corn and Rice Bowls: Toast corn in a skillet. Combine mayo, sour cream, salt, Tajín, and chipotle. Mix cooked rice with corn, cilantro, green onions, and the mayo mixture. Garnish with lime, cotija cheese, and serve.
Notes
- Recipe yields 6-8 servings as a side dish or 4 servings as an entree.
- If using an electric rice cooker, adjust cook time accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
