Mexican Street Corn Rice Bowl with Cilantro Lime Crema

This vibrant Mexican Street Corn Rice Bowl with Cilantro Lime Crema is a dish full of flavor that captures the essence of street food. The combination of charred corn, creamy rice, zesty cilantro lime crema, and a hint of spice offers a fulfilling experience. Ideal for a quick weeknight dinner or a relaxed weekend meal, this recipe delights with its bold flavors and colorful presentation, making it a standout dish.

Ingredients

• 1 cup cooked rice
• 4 whole corn on the cob, husks removed
• 1 Tbsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/4 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sour cream
• 1 whole lime, juiced

Instructions

1. Preheat the grill to medium-high heat, approximately 375°F (190°C).
2. Brush the corn with olive oil and evenly sprinkle with chili powder and paprika.
3. Place the corn on the grill and cook, turning occasionally, until charred on all sides, about 10-12 minutes.
4. Remove the corn from the grill and let cool slightly before cutting the kernels off the cob.
5. In a large bowl, combine the cooked rice, grilled corn kernels, cotija cheese, and cilantro.
6. In a separate small bowl, mix together the sour cream, lime juice, and a pinch of salt to create the crema.
7. Divide the rice and corn mixture into serving bowls and drizzle with the cilantro lime crema.

Keywords: Colorful, Flavorful, Vegetarian, MainCourse, Mexican

Spice Rack: Chili Powder, Paprika

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---