Make these easy Mexican Street Corn Rice Bowls today! Crispy corn and fluffy rice are coated in a creamy elotes-inspired sauce and topped with delicious Cotija cheese for added flavor. The best Mexican corn rice recipe.
Rinse rice, then bring broth or water to a boil in a saucepan, add half the salt, add rice, cover with a tight-fitting lid, and simmer for 20-25 minutes until rice has absorbed the liquid. Set aside for 10 minutes while still covered, then fluff with a fork. If using brown rice, cook according to package instructions.
Make Elotes Cream
Combine, Mexican crema, mayo, ½ tsp kosher salt, chipotle powder, and Tajin in a small bowl. Set aside.
Roast Corn
While the rice is cooking, prepare the roasted corn. In a large skillet, heat oil over medium-high heat; once shimmering carefully add corn. Toast in skillet for 5-8 minutes until corn is browned and roasted slightly; stir occasionally. Add garlic last minute of cooking. Careful the corn may pop while you are roasting it. Set aside.
In a large mixing bowl, combine roasted corn with elote sauce. Add cooked rice, green onions, cilantro, and lime juice. Gently fold to combine. Stir in Cotija cheese and season with salt and pepper, if desired. Serve immediately.
Notes
Cotija Cheese Subs | Cotija is a Mexican cheese that can be replaced with queso fresco, feta, parmesan, or shredded Monterey Jack, but the taste may differ from intended.Storage Tips
Refrigerate - Store cooled leftovers in an airtight container for up to five days in the refrigerator.
How to Freeze - Let the dish cool completely, then store it in an airtight container for up to 3 months.
Reheating - Add a splash of water or broth to the rice to moisten it and prevent it from drying out. Cover the container with a lid or damp paper towel and microwave for 1-2 minutes or until heated. Alternatively, you can reheat the rice on the stovetop in a covered saucepan with a splash of water or broth.
Spicy: Sprinkle in extra cayenne pepper, use your favorite hot sauce, or add chopped peppers to the mix, like jalapenos.
Dairy-Free: Replace the Mexican crema with your favorite dairy-free sour cream and plant-based cheese – EASY!
More Tasty Toppings: Dress up the recipe by adding toppings like pico de gallo, green and red bell pepper, pinto beans, black beans, jalapeño peppers, refried beans, red onion, green chiles, or fresh salsa.