Mexican Street Corn and Rice Skillet | Riceland

Ingredients

• 5 ears fresh corn, husks removed and kernels cut off cob (4-5 cups)
• 2 tablespoons Riceland oil
• 2 large garlic cloves, minced
• 1 cup Riceland Long-Grain White Rice
• 2 cups water
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1 teaspoon salt, add more to taste
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• Zest and juice of one lime
• 3/4 cup crumbled Queso Fresco
• 2 tablespoons chopped cilantro