Mexican Corn Rice Bowls Recipe
User Reviews
5.0
15 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 -8 side servings (4 main dish)
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Calories
237 kcal
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Course
Side Dish, Main Course
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Cuisine
Mexican
Mexican Corn Rice Bowls Recipe
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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.
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Ingredients
- 1 1/2 cups long-grain rice such as basmati or jasmine, white or brown rice may be used
- 2 ¾ cups broth veggie or chicken, or use water if preferred
- 1 teaspoon kosher salt divided
- 2 cups corn fresh cut off the cobb, frozen (do not thaw) or canned, drained
- 1-2 cloves garlic minced or pressed
- 1 tablespoon vegetable oil I love Avocado oil
- 3-4 green onions sliced thin, whites and greens
- 1/3 cup cilantro chopped
- 2 tablespoons mayonnaise
- 3 tablespoons Mexican crema or Sour Cream or Greek yogurt
- 1 teaspoon Tajín or replace with chili powder
- 1/2 teaspoon ground chipotle powder sub with pinch or ⅛ teaspoon cayenne pepper
- 2 tablespoons lime juice
- 1/3 cup cotija cheese crumbled, see notes to repace
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Instructions
Cook Rice
- 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.
Equipments used:
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
- Variations & Substitutions
- Add Protein: This rice and corn bowl is great with grilled chicken, shrimp, or tender steak; in fact, give it a try with my Mexican Chicken Fajitas.
- 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.
- 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.
- Add Protein: This rice and corn bowl is great with grilled chicken, shrimp, or tender steak; in fact, give it a try with my Mexican Chicken Fajitas.
- Add Protein: This rice and corn bowl is great with grilled chicken, shrimp, or tender steak; in fact, give it a try with my Mexican Chicken Fajitas.
- Spicy: Sprinkle in extra cayenne pepper, use your favorite hot sauce, or add chopped peppers to the mix, like jalapenos.
- 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!
- 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.
- 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.
Nutrition Information
Show Details
Serving
1serving
Calories
237kcal
(12%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Trans Fat
0.02g
Cholesterol
10mg
(3%)
Sodium
740mg
(31%)
Potassium
158mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
530IU
(11%)
Vitamin C
4mg
(4%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6-8 side servings (4 main dish)
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 237kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 10mg | 3% |
| Sodium | 740mg | 31% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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