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One-Pan Cheesy Mexican Street Corn White Rice

A creamy and flavorful dish combining street corn flavors with fluffy white rice, perfect for quick weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup white rice
  • 2 cups vegetable broth Use high-quality broth for best flavor.
  • 1 cup frozen sweet corn Fresh corn can be used if available.
  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 1 cup shredded cheese (cheddar or mozzarella) For extra creaminess, add more cheese or try a mix.
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • to taste salt and pepper
  • ¼ cup fresh cilantro For garnish.
  • optional crumbled cotija cheese Add for extra creaminess.

Method
 

Preparation
  1. Gather all your ingredients and equipment, including a large skillet.
Cooking
  1. Heat the olive oil in the skillet over medium heat. Add the diced onions and sauté for about 3-4 minutes until translucent.
  2. Stir in the white rice, chili powder, garlic powder, and a pinch of salt and pepper. Cook for another 1-2 minutes to toast the rice.
  3. Slowly pour in the vegetable broth and bring to a gentle simmer.
  4. Add in the frozen sweet corn and stir to combine. Cover the skillet and reduce heat to low. Let it simmer for 15-20 minutes until rice is fluffy and liquid is absorbed.
  5. Remove the skillet from heat and stir in the shredded cheese until melted and creamy.
  6. Top with cilantro and optional cotija cheese for presentation before serving.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat on the stove over low heat with a splash of vegetable broth, or in the microwave in short intervals.