Description
This Mexican Corn Rice Bowls recipe features fluffy long-grain rice combined with roasted corn, flavorful elote-style crema, fresh herbs, and tangy lime juice. It’s a vibrant, easy-to-make dish perfect as a side or a light main, offering authentic Mexican flavors in a wholesome bowl.
Ingredients
Units
Scale
Rice and Broth
- 1 1/2 cups long-grain rice such as basmati or jasmine (white or brown rice may be used)
- 2 3/4 cups broth (veggie or chicken), or use water if preferred
- 1 teaspoon kosher salt, divided
Roasted Corn
- 2 cups corn (fresh cut off the cob, frozen - do not thaw, or canned - drained)
- 1-2 cloves garlic, minced or pressed
- 1 tablespoon vegetable oil (avocado oil recommended)
Elote Cream Sauce
- 2 tablespoons mayonnaise
- 3 tablespoons Mexican crema or sour cream or Greek yogurt
- 1 teaspoon Tajin (or substitute chili powder)
- 1/2 teaspoon ground chipotle powder (or pinch/1/8 teaspoon cayenne pepper)
- 1/2 teaspoon kosher salt
Additional Ingredients
- 3-4 green onions, sliced thin (whites and greens)
- 1/3 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/3 cup Cotija cheese, crumbled (see notes for substitutions)
Instructions
- Cook Rice: Rinse the rice thoroughly. In a saucepan, bring the broth or water to a boil, add half the kosher salt, then add the rice. Cover with a tight-fitting lid and reduce to a simmer. Cook for 20-25 minutes until the rice absorbs the liquid. Remove from heat and let it rest, still covered, for 10 minutes. Fluff the rice with a fork before serving. For brown rice, follow package instructions.
- Make Elote Cream: In a small bowl, combine Mexican crema, mayonnaise, ½ teaspoon kosher salt, chipotle powder, and Tajin. Mix well and set aside to let the flavors meld.
- Roast Corn: While the rice cooks, heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the corn carefully and toast, stirring occasionally, for 5-8 minutes until browned and lightly roasted. In the last minute, add minced garlic and stir quickly to combine, watching for corn that may pop. Remove from heat and set aside.
- Combine Ingredients: In a large bowl, mix the roasted corn with the prepared elote cream sauce. Add the cooked rice, sliced green onions, chopped cilantro, and lime juice. Gently fold everything together until evenly combined.
- Add Cheese and Serve: Stir in crumbled Cotija cheese. Taste and season with additional salt and pepper if desired. Serve immediately to enjoy the fresh flavors and textures.
Notes
- Cotija Cheese Substitutes: Cotija is a Mexican cheese that can be replaced with queso fresco, feta, parmesan, or shredded Monterey Jack cheese, though the flavor will vary.
- Storage Tips: Refrigerate leftovers in an airtight container for up to five days.
- Freezing: Cool completely and freeze in an airtight container for up to 3 months.
- Reheating: Add a splash of water or broth to moisten the rice before reheating. Microwave covered for 1-2 minutes or warm gently on the stovetop.
- Variations: Add protein like grilled chicken, shrimp, or steak; increase spiciness with extra cayenne or jalapenos; make dairy-free by substituting crema and cheese with plant-based alternatives; add toppings such as pico de gallo, beans, bell peppers, or fresh salsa.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
