Mexican Street Corn and Rice Skillet
This Mexican Street Corn and Rice Skillet will add the right kind of summer heat with spices, and some crunch from the fresh sweet corn.
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Cooking tools:
- Microplane
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
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
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