One-Pot Mexican Street Corn Rice
Creamy elote-inspired rice with charred corn, cotija cheese, and lime. Perfect Mexican side dish ready in 30 minutes.
AI SCORE
94
/100
⏱️
62 min
Time
👥
6 people
Servings
🔥
285 kcal
Calories
📊
easy
Difficulty
Ingredients
- 2 cups jasmine rice
- 3 cups vegetable broth
- 3 ears corn, kernels removed
- 1/2 cup Mexican crema
- 1/2 cup cotija cheese, crumbled
- 2 tablespoons butter
- 1 jalapeño, minced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 2 limes, juiced
- 1/4 cup cilantro, chopped
- Salt to taste
Instructions
1
Heat butter in large heavy-bottomed pot over medium-high heat
2
Add corn kernels and cook 5-6 minutes until charred in spots, stirring occasionally
3
Add garlic and jalapeño, cook 1 minute until fragrant
4
Stir in rice, chili powder, and paprika, toast 2 minutes
5
Pour in broth, bring to boil, then reduce heat to low and cover
6
Simmer 18-20 minutes until rice is tender and liquid absorbed
7
Remove from heat, let stand 5 minutes covered
8
Fluff with fork, stir in crema, lime juice, and half the cotija
9
Top with remaining cotija and cilantro before serving
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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