Mexican Corn Rice Bowl with Elote Cream and Cotija Recipe

I absolutely love the bright, comforting flavors in this Mexican Corn Rice Bowl with Elote Cream and Cotija Recipe, and I know you’re going to feel the same. It’s one of those dishes that strikes the perfect balance between hearty and fresh – the roasted corn brings a gently smoky sweetness, while the creamy elote sauce adds a tangy, spicy twist that keeps every bite exciting. Plus, it’s super versatile, making it great for a casual weeknight dinner or a festive weekend get-together.

When I first tried this recipe, I was drawn to how simple it was to layer flavors without spending hours in the kitchen. You’ll find that this Mexican Corn Rice Bowl with Elote Cream and Cotija Recipe comes together quickly but feels elevated enough to impress family and friends alike. It’s a foolproof way to make your meals feel a little more special, especially when you want that satisfying comfort food with a fresh, vibrant kick.

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Ingredients You’ll Need

The beauty of this Mexican Corn Rice Bowl with Elote Cream and Cotija Recipe is how its simple ingredients come together to create amazing depth. Fresh or frozen corn, quality rice, and the creamy Elote sauce make all the difference—so choosing fresh when possible really pays off.

• Long-grain rice: I like basmati or jasmine for fluffiness and aroma; white or brown rice works, depending on your preference.
• Broth (vegetable or chicken): Using broth instead of water will give the rice extra flavor—don’t skip this step if you can!
• Kosher salt: Divided use helps with seasoning both rice and sauce properly.
• Corn: Fresh off the cob is my favorite for sweetness, but frozen works well too—just skip thawing to keep that roasted crisp.
• Garlic: Adds savory depth; minced or pressed, it’s essential for roasting the corn.
• Vegetable oil (or avocado oil): For roasting — I love avocado oil because of its mild flavor and high smoke point.
• Green onions: Both whites and greens add a fresh bite and mild onion flavor.
• Cilantro: Freshly chopped for that unmistakable bright herbal note.
• Mayonnaise: Gives the elote cream a rich, creamy texture.
• Mexican crema (or sour cream/Greek yogurt): This is the heart of the sauce, lending tang and smoothness.
• Tajin seasoning: Adds a zesty, mildly spicy touch with a hint of lime.
• Ground chipotle powder: Provides smoky heat; substitute cayenne if you want more punch.
• Lime juice: Brightens the entire dish—never skip fresh if you can!
• Cotija cheese: The salty crumbly Mexican cheese that finishes the dish perfectly; feta or queso fresco can work in a pinch.

Variations

I love how easy it is to swap things up with this Mexican Corn Rice Bowl with Elote Cream and Cotija Recipe. Feel free to make it your own — that’s part of the fun and what keeps me coming back to it on repeat. It’s super flexible!

• Add protein: I often toss in grilled chicken, shrimp, or slices of tender steak, which turns this side into a satisfying main.
• Spicy upgrade: If you crave heat, sprinkle in extra cayenne or add diced jalapeños – it’s a personal favorite of mine!
• Dairy-free option: Swap Mexican crema for a plant-based sour cream and try vegan cheese alternatives to keep all the creaminess without dairy.
• Extra toppings: Pico de gallo, black beans, chopped bell peppers, or sliced avocado all add fantastic layers of texture and flavor.

How to Make Mexican Corn Rice Bowl with Elote Cream and Cotija Recipe

Step 1: Perfectly Cook Your Rice

Start by rinsing your rice under cold water until it runs clear — this removes excess starch so you get fluffy grains, not sticky clumps. In a saucepan, bring your broth or water to a boil, then stir in half of the salt and add the rice. Cover tightly and reduce the heat to a gentle simmer. Let it cook for about 20-25 minutes, depending on your rice variety—white rice usually cooks faster, while brown rice requires longer, so check your package instructions. Once done, remove from heat and let it sit, covered, for 10 minutes to steam. Then fluff gently with a fork; this little resting step makes a huge difference in texture.

Step 2: Whip Up Your Elote Cream

While your rice is cooking, combine the Mexican crema (or sour cream), mayonnaise, remaining kosher salt, chipotle powder, and Tajin in a small bowl. This creamy, spicy sauce will marry perfectly with the roasted corn and add that signature elote flavor. I like to taste it here and adjust the heat or salt a bit so it’s just right for my family.

Step 3: Roast Your Corn to Perfection

Heat your oil in a large skillet over medium-high heat. When it’s shimmering, add the corn — fresh off the cob is amazing here — and toast it for 5-8 minutes, stirring occasionally. You want to see a nice golden-brown color; it adds that slightly sweet, smoky depth that makes this dish sing. Add in your minced garlic during the last minute of cooking to avoid burning it but to still get that lovely aroma. Watch out — sometimes the corn pops up a bit during roasting, so keep an eye on it! Once golden and fragrant, remove from heat.

Step 4: Combine and Serve

In a large bowl, mix the roasted corn with your elote cream until well coated. Add the fluffy rice, green onions, cilantro, and lime juice. Gently fold everything together to combine — you want the components to meld without mushing the rice. Lastly, stir in the Cotija cheese and season to taste with salt and pepper if needed. Serve immediately while everything is fresh and vibrant.

How to Serve Mexican Corn Rice Bowl with Elote Cream and Cotija Recipe

Garnishes

For garnishes, I keep it simple but vibrant: a sprinkle of extra Cotija cheese, a few fresh cilantro leaves, and a wedge of lime on the side to squeeze just before eating. Sometimes I add a drizzle of hot sauce or a few sliced radishes for crunch. These little touches make the dish feel fresh and festive.

Side Dishes

This rice bowl is fantastic served alongside grilled meats like chicken fajitas or skirt steak for a full meal. I’ve also paired it with black bean salad or a crisp green salad to balance the richness of the elote cream. Chips and fresh salsa is always a crowd-pleaser, too.

Creative Ways to Present

For special occasions, I sometimes serve the Mexican Corn Rice Bowl classically in individual bowls topped with decorative lime wedges, tortilla strips, and microgreens. Another time, layering it in clear glasses as a colorful layered dip presentation really wowed my guests. It’s such a festive dish, it lends itself well to creative plating!

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to five days. When storing, I usually keep the elote cream mixed in with the rice and corn so the flavors continue to meld, which actually makes the dish better the next day!

Freezing

I have frozen this Mexican Corn Rice Bowl with Elote Cream and Cotija Recipe a few times — just cool it completely, place in airtight containers, and freeze for up to 3 months. When thawed, the texture of the corn shifts a bit but the flavors stay delicious.

Reheating

To reheat, I like to add a splash of water or broth before warming to keep the rice moist. You can microwave it covered or warm gently on the stovetop with a lid. This help prevents the rice from drying out and keeps the creamy texture intact.

FAQs

Final Thoughts

This Mexican Corn Rice Bowl with Elote Cream and Cotija Recipe has become one of my dependable favorites for so many reasons—quick prep, bold fresh flavors, and endless opportunities to mix it up. It’s the kind of dish I recommend to friends when they want something easy but impressive, and after you try it, I bet you’ll be passing it on too. So next time you want to brighten your dinner routine, give this one a go—you’ll be so glad you did.

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