One-pan Cheesy Mexican Street Corn White Rice
This One-Pan Cheesy Mexican Street Corn White Rice is a delicious and comforting dish that combines the flavors of traditional Mexican street corn with fluffy white rice. Easy to make in one pan, it’s perfect for a quick weeknight dinner or a satisfying side dish.
Equipment
- 1 large skillet or sauté pan with a lid
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
Ingredients
- 1 cup white rice
- 2 cups vegetable or chicken broth
- 1 cup canned corn, drained
- ½ cup crumbled feta cheese or cotija cheese
- ½ cup heavy cream
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ cup chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large skillet, heat the olive oil and butter over medium heat until melted.
- Add the white rice to the skillet and toast it lightly for about 2-3 minutes, stirring frequently.
- Pour in the vegetable or chicken broth and bring to a boil.
- Reduce heat to low, cover the skillet with a lid, and let the rice simmer for 15 minutes.
- After 15 minutes, add the drained corn, heavy cream, chili powder, cumin, paprika, salt, and pepper to the rice. Stir until everything is well combined.
- Sprinkle the crumbled feta or cotija cheese over the top. Cover and cook for an additional 5-7 minutes, until the rice is tender and the cheese has melted.
- Remove the skillet from heat and let it sit, covered, for 5 minutes.
- Fluff the rice with a fork and garnish with chopped cilantro. Serve with lime wedges on the side.
Notes
You can add more toppings like diced avocados or chopped green onions for more flavor and texture.
For a spicier version, consider adding diced jalapeños or cayenne pepper to taste.
This dish can be a great vegetarian main course or a side to grilled meats. Enjoy!