Mexican Street Corn Rice Bowl with Cilantro Lime Crema

Ingredients

• 1 1/2 cups long-grain white rice
• 3 cups water
• 1 teaspoon salt
• 3 cups fresh corn kernels (about 4 ears)
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1/2 cup crumbled cotija cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 avocado, sliced
• 1 lime, cut into wedges
• 0 salt and black pepper, to taste

Method

1. 1

   Rinse the rice under cold water until the water runs clear, then drain.

2. 2

   In a 6-quart saucepan, bring the water and salt to a boil, add the rice, cover, and reduce heat to low.

3. 3

   Simmer the rice, covered, until tender and the water is absorbed.

   18:00 · Simmer rice
4. 4

   Remove the rice from heat and let it rest, covered, before fluffing with a fork.

   5:00 · Rest rice
5. 5

   While the rice cooks, heat the vegetable oil and butter in a 9-inch skillet over medium-high heat.

6. 6

   Add the corn kernels and cook, stirring occasionally, until charred in spots.

   8:00 · Char corn
7. 7

   Remove the corn from heat and stir in half of the cotija cheese, the chili powder, and a pinch of salt and pepper.

8. 8

   In a small bowl, whisk together the sour cream, mayonnaise, cilantro, lime juice, garlic, and cayenne pepper until smooth.

9. 9

   Divide the fluffed rice among four bowls and top each with the charred corn mixture.

10. 10

    Add avocado slices to each bowl and drizzle generously with the cilantro lime crema.

11. 11

    Sprinkle the remaining cotija cheese over the bowls and serve with lime wedges on the side.