Hearty Street Corn Rice

Here’s my take on a street corn rice recipe that combines two of my favorite side dishes into one tasty bowl. The recipe mixes fluffy rice with the flavors you’d find in Mexican street corn – sweet corn, lime, chili powder, and creamy sauce.

This street corn rice has become my go-to dish for taco nights and summer cookouts. I usually make a double batch because it disappears so quickly, and the leftovers taste even better the next day. Perfect for meal prep, wouldn’t you say?

What Kind of Rice Should I Use?

While this recipe calls for basmati rice, you’ve actually got several good options that will work well here. Basmati is a great choice because its long grains stay separate and fluffy when cooked, plus it has a nice subtle flavor that won’t overpower the Mexican street corn seasonings. If you don’t have basmati on hand, any long-grain white rice like jasmine or regular long-grain will do the job nicely. Just avoid short-grain or sushi rice, which can become too sticky and might make your final dish a bit too heavy. Whatever type you choose, make sure to rinse your rice well before cooking to remove excess starch – this helps prevent clumping and gives you that perfect, fluffy texture we’re looking for.

Options for Substitutions

This tasty rice dish is pretty flexible and you can make several swaps if needed:

• Basmati rice: While basmati gives the best texture, you can use any long-grain white rice. Jasmine rice works great too. Just follow the cooking instructions on your rice package.
• Grilled corn: No fresh corn? No problem! Use frozen corn (about 2 cups) – just char it in a hot skillet. Canned corn works too, but drain it well and pat it dry before charring.
• Mayo: Greek yogurt or Mexican crema can replace mayo for a lighter version. For dairy-free options, try mashed avocado mixed with a bit of lime juice.
• Parmesan cheese: Cotija cheese is actually more traditional here, but you can also use crumbled feta or queso fresco.
• Jalapeño: Adjust the heat to your liking – use serrano peppers for more kick, or bell peppers for no heat. You can also use canned green chiles.
• Black beans: Pinto beans work just as well, or you can skip the beans altogether if you prefer.
• Cilantro: If you’re not a cilantro fan, try fresh parsley instead, or just leave it out.

Watch Out for These Mistakes While Cooking

The success of street corn rice heavily depends on how you cook your rice – using too much water can make it mushy, so stick to a 1:2 ratio of rice to water and resist the urge to peek under the lid while it’s cooking. When grilling your corn, don’t rush the process – let those kernels develop some nice char marks for that authentic street corn flavor, but watch carefully to prevent burning. A common mistake is mixing all ingredients while the rice is still hot, which can make the mayo separate and become greasy – instead, let the rice cool to room temperature before combining with the creamy elements. For the best texture and flavor distribution, fold the ingredients gently rather than stirring vigorously, and remember to taste and adjust the seasonings right before serving since rice tends to absorb salt as it sits.

What to Serve With Street Corn Rice?

This Mexican-inspired rice dish pairs perfectly with grilled proteins like chicken, shrimp, or carne asada. Since it’s already loaded with flavors and textures, keep your main dish simple – maybe just season your protein with lime juice and a sprinkle of chili powder. I love serving this rice alongside some quick-charred bell peppers or zucchini to add more vegetables to the plate. For a complete feast, add some warm tortillas and fresh guacamole on the side, and don’t forget a squeeze of lime over everything!

Storage Instructions

Keep Fresh: This street corn rice is perfect for meal prep! Place it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get better as they mingle together, making leftovers extra tasty.

Make Ahead: You can prep most components in advance to make assembly super quick. Grill the corn and cook the rice up to 2 days ahead – just store them separately in the fridge. When you’re ready to eat, mix everything together and warm it up!

Warm Up: To enjoy your leftover street corn rice, just pop it in the microwave for 1-2 minutes, stirring halfway through. You can also warm it in a skillet over medium heat – add a splash of water if it seems a bit dry. Give it a quick stir before serving to redistribute all those yummy seasonings.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 30-40 g
• Fat: 60-70 g
• Carbohydrates: 180-200 g

Ingredients

• 1 cup dry long grain rice (basmati preferred)
• 1 can black beans (15.5 oz, drained and rinsed)
• 3 to 4 grilled corn ears (kernels removed)
• 1 tablespoon chopped cilantro
• 1 diced green onion
• 1/4 cup mayo
• 2 tablespoons grated parmesan
• 1 grated garlic clove
• Juice and zest of 1 lime
• 1 diced jalapeno pepper
• 3 diced green onions
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• 2 tablespoons chopped cilantro
• Salt and pepper to taste

Step 1: Cook the Rice

Begin by making rice according to the package instructions.

This typically involves boiling the rice in water for a specified time until it reaches the desired texture.

While the rice is cooking, you’ll have time to prepare the dressing.

Step 2: Prepare the Dressing

In a large bowl, combine the following ingredients to make the dressing: mayonnaise, garlic, lime zest, lime juice, Parmesan cheese, cumin, smoked paprika, scallions, jalapeños, and cilantro.

Stir everything together until well combined.

Set this flavorful dressing aside as you wait for the rice to finish cooking.

Step 3: Create the Rice Mixture

Once the rice is cooked and still hot, transfer it to a large bowl to make mixing easier.

Add drained and rinsed black beans, grilled corn (cut off the cob), scallions, and cilantro to the rice.

Stir thoroughly to ensure all the ingredients are evenly distributed throughout the rice mixture.

Step 4: Combine Rice Mixture and Dressing

Right before serving, you have the option to either mix the prepared dressing into the rice, beans, and corn mixture for a flavorful combination or serve the dressing on top as a garnish, allowing each diner to mix as desired.

This step ensures the dish is fresh and evenly coated with the vibrant dressing.

Step 5: Serve and Enjoy

Once everything is combined to your preference, serve the rice dish either as a side or a main course.

The combination of flavors and textures makes for a delightful culinary experience.

Enjoy your dish with the zesty dressing enhancing every bite!