Mexican Street Corn and Rice Skillet | Riceland
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at riceland.com.
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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