Mexican Corn Rice Bowls Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
The Mexican Corn Rice Bowls Recipe begins by cooking long-grain rice with broth and salt until tender and fluffy. Separately, corn kernels are toasted in oil until lightly browned, and garlic is added near the end to provide aromatic depth. The classic Mexican elote cream sauce is made by mixing Mexican crema, mayonnaise, salt, chipotle powder, and Tajin seasoning.
Roasted corn is combined with the creamy sauce, then mixed gently with the cooked rice, sliced green onions, fresh cilantro, and lime juice for brightening flavors. Cotija cheese adds a salty, crumbly texture. The resulting bowl balances creaminess, smoky spice, and fresh herbaceous notes with the comforting texture of steamed rice and slightly crispy corn.
This dish can be enjoyed on its own or paired with grilled proteins like chicken or steak for a complete meal. The recipe is adjustable with toppings and spices to suit preference or dietary needs.
Leftovers should be stored in an airtight container for up to five days and can be frozen for longer storage. When reheating, adding a splash of liquid helps maintain moisture and texture. Variations include adding proteins, extra spice, or swapping ingredients to create dairy-free or alternative cheeses.
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 tajin seasoning or replace with chili powder
- 1/2 teaspoon chipotle powder sub with pinch or ⅛ teaspoon cayenne pepper, ground
- 2 tablespoons lime juice
- 1/3 cup cotija cheese crumbled, see notes to repace
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.
Notes
- Cotija cheese can be substituted with queso fresco, feta, parmesan, or shredded Monterey Jack, noting the flavor difference.
- Store leftovers in an airtight container in the refrigerator for up to five days or freeze up to three months.
- Reheat with a splash of water or broth to maintain moisture and prevent drying out.
- Add grilled chicken, shrimp, or steak to turn the bowl into a complete meal.
- Customize spiciness with cayenne, hot sauce, or jalapeos as desired.
- For dairy-free version, replace Mexican crema with dairy-free sour cream and use plant-based cheese.
- Additional toppings like pico de gallo, beans, or fresh salsa can enhance the bowl's flavor and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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