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One-Pan Cheesy Mexican Street Corn White Rice

A creamy, cheesy dish that combines fluffy white rice with sweet corn and vibrant Mexican street corn flavors, all made in one pan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup white rice Rinse under cold water to remove excess starch.
  • 2 cups corn (frozen or fresh) If using frozen corn, thaw it ahead of time.
  • 1 cup shredded cheese (cheddar or Mexican blend) For best melting, use a blend of cheeses.
  • ½ cup mayonnaise
  • ¼ cup sour cream You can substitute with Greek yogurt for a lighter option.
  • 1 tablespoon lime juice
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • to taste Salt and pepper Adjust seasoning according to personal preference.
  • for garnish Fresh cilantro Use for topping before serving.

Method
 

Preparation of Rice
  1. In a large skillet, bring 2 cups of water to a boil. Add the rinsed rice, cover, reduce heat to low, and simmer for approximately 18-20 minutes, or until the rice is tender and the water has absorbed completely.
Mix in Corn and Creamy Mixture
  1. Once the rice has cooked, stir in your 2 cups of corn, mixing thoroughly.
  2. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, cumin, chili powder, salt, and pepper until well combined.
  3. Pour the creamy mixture over the rice and corn. Stir well to ensure everything is evenly coated, and let it heat through for about 5 minutes over low heat.
Add Cheese and Serve
  1. Finally, sprinkle in that luscious shredded cheese, mixing until melted and gooey.
  2. Remove from heat and garnish with freshly chopped cilantro. Serve warm!

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer shelf life, freeze for up to 3 months and thaw in the refrigerator overnight before reheating.