Makes 6 servings
1 1/2 cups long-grain white rice
2 3/4 cups water
1 tsp kosher salt, divided
2 cups white corn, frozen or canned
1 tbsp cooking oil, canola or avocado
3 medium green onions, thinly sliced
1/3 cup chopped cilantro
3 tbsp mayo
3 tbsp sour cream or Mexican crema
1 tsp tajín
1/2 tsp ground chipotle powder
1/4 cup cotija cheese, grated
1 large lime, cut into wedges
To Cook Rice
Measure the uncooked rice, water, and half of the divided salt into the bowl of the rice cooker (rinse first if desired to reduce stickiness). Adjust settings, if applicable, and seal the lid. Once timer goes off, fluff with a fork before continuing with remaining instructions.
For Mexican Street Corn
As rice cooks, heat the cooking oil in a skillet. Once heated, add the white corn. Toast in the skillet for 5-10 minutes, stirring occasionally, or until the corn becomes roasted and browned around the edges. Remove from heat and set aside.
Meanwhile, chop the cilantro and slice the green onions into thin slices.
Combine the mayonnaise, sour cream, remaining salt, Tajín, and chipotle powder in a small bowl. Set aside.
When rice is finished cooking, transfer to a large mixing bowl. Add the roasted corn, chopped cilantro, green onions, and mayonnaise mixture and fold together to combine. Garnish with lime wedges, cotija cheese, and additional spices if desired. Serve immediately.
