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
Units
Scale
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
