Skip to Content
Enter
CareersFind Near Me
Recipes
/
Mexican Street Corn and Rice Skillet
Mexican Street Corn and Rice Skillet dish
Mains

Mexican Street Corn and Rice Skillet

This Mexican Street Corn and Rice Skillet will add the right kind of summer heat with spices, and some crunch from the fresh sweet corn.

Time
1hr
Ingredients
14
Servings
14
Products

Servings

6

Ingredients

14

Cook Time

30 minutes

Product used:

Long-Grain White

Difficulty

Easy

Ingredients

5 ears fresh corn, husks removed and kernels cut off cob (4-5 cups)
2 tablespoons Riceland oil
2 large garlic cloves, minced
1 cup Riceland Extra Long Grain Rice
2 cups water
1 tablespoon chili powder
1 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon salt, add more to taste
1/2 cup mayonnaise
1/2 cup sour cream
Zest and juice of one lime
¬3/4 cup crumbled Queso Fresco
2 tablespoons chopped cilantro

Preparation

  1. Heat the oil in a large skillet over medium high heat.
  2. Add the corn and cook for 3 minutes or until browned, stirring occasionally. Add the garlic and rice. Cook and stir until the rice is lightly browned.
  3. Stir in water, chili powder, paprika, salt and pepper. Bring to a boil then reduce heat to a simmer, stir and cover with a tight fitting lid.
  4. Let simmer for 15 mins or until rice is fully cooked. Remove from heat and add mayo, sour cream and lime. Mix until well combined.
  5. Top with Queso Fresco and cilantro. Eat and Enjoy.