Mexican Street Corn Rice Salad

Rice and beans may be the go-to side dish for taco nights everywhere, but this Mexican street corn rice salad makes a case to become your new number one. If you’re tired of the same-old, same-old, this fresh and filling side dish may be just what you’re looking for. The recipe begins with all the same great flavors of elote (aka Mexican street corn), and then marries them with a batch of fluffy steamed rice.

To make elote, ears of roasted or grilled sweet corn are typically slathered with mayonnaise and/or crema (Mexican sour cream) along with lime, spices and plenty of Cotija cheese. Our Mexican street corn rice salad is technically closer to esquites (the bowl version of elote, where the corn is removed from the cob and mixed with the same ingredients in a bowl or a cup), with rice added for bulk.

Ingredients for Mexican Street Corn Rice Salad

• White or brown rice: Use whichever type of rice you prefer for this recipe. White rice has a mild taste that lets the corn’s flavor shine, while brown rice adds more fiber and other nutrients, plus a wholesome, nutty taste.
• Fire-roasted corn: Using fire-roasted frozen corn adds a touch of grilled summer flair to the recipe. If you can’t find fire-roasted corn, regular frozen corn works, too.
• Cotija cheese: This salty, slightly nutty Mexican cheese is available in the specialty cheese section of most supermarkets. If you can’t find it, grated Parmesan is a great substitute.
• Cilantro: Cilantro lends this simple corn and rice salad a bit of freshness. If you think cilantro tastes like soap, you can omit it from the recipe or use fresh parsley instead.
• Green onions: A few finely sliced green onions add some extra color and a little zip.
• Jalapeno pepper: Feel free to adjust the amount of jalapeno in this recipe to suit your taste. Omit it for a milder-tasting salad, or double up if your household enjoys a nice kick.
• Mayonnaise: Use your favorite mayonnaise brand for richness, creaminess and tang.
• Milk: A splash of milk thins the dressing so it can evenly coat the corn and rice.
• Lime: A healthy squeeze of lime juice and the lime’s zest adds a fresh zip to this salad.
• Seasoning: A combination of fresh garlic, salt, black pepper and cumin perfectly spices the creamy dressing, while a pinch of smoked paprika lends color and mild spice as a garnis.

Directions

Step 1: Mix the dressing

In a large glass bowl, whisk together the mayonnaise, milk, lime juice, lime zest, garlic, salt, pepper and cumin.

Step 2: Combine the salad ingredients

Fold in the cooked rice, corn, Cotija cheese, cilantro, green onions and jalapeno.

Editor’s Tip: You can either prepare rice fresh according to its package directions for this recipe, or use leftover rice. (Rice lasts in the fridge for up to four days.) For most varieties, 1/2 to 2/3 cup of uncooked rice yields about 2 cups of cooked rice. Cool the rice completely before adding it to the salad.

Step 3: Garnish and serve

Garnish the salad with cilantro and smoked paprika. Serve it immediately or cover it with storage wrap and chill it until you’re ready to serve it.

Mexican Street Corn Rice Salad Variations

• Use fresh corn: If fresh corn is in season, you can steam, grill or roast it, then remove the kernels from the cob and prepare the rice salad as directed.
• Try a mayonnaise alternative: For a healthier option, you can substitute Greek yogurt, light sour cream or creme fraiche for all or part of the mayonnaise. You can also opt for a low-fat mayonnaise alternative like Miracle Whip if you prefer.
• Sub buttermilk for milk: If you keep store-bought or homemade buttermilk in your fridge, use it in place of milk to thin the dressing. We love the extra tang it gives the prepared salad.
• Add more spice: For extra depth and spice, consider adding up to 1 teaspoon of chili powder or 1/2 teaspoon of cayenne pepper to the dressing.
• Have fun with extra mix-ins: Experiment with adding other complementary ingredients to this recipe. Rinsed and drained black beans or chickpeas will add additional bulk, fiber and protein. You could also add diced bell pepper, zucchini, cucumber, grape tomatoes or red onion to the rice salad.

How to Store Mexican Street Corn Rice Salad

Store Mexican street corn rice salad in an airtight food storage container in the fridge.

How long does Mexican street corn rice salad last?

Enjoy Mexican street corn rice salad within three to four days.

Mexican Street Corn Rice Salad Tips

Should you serve Mexican street corn salad warm or cold?

This salad is intended to be served chilled from the fridge or at room temperature. That said, it’s also delicious warm. Serve it whichever way your friends and family prefer.

What can you serve with Mexican street corn salad?

This Mexican street corn rice salad pairs well with all of your favorite Mexican and Tex-Mex favorites. Serve it with a tray of cheesy, bubbling beef enchiladas, a chicken burrito skillet dinner, or your family’s favorite taco recipe. Round out your menu with homemade salsa, crisp tortilla chips and a batch of churros for dessert.