Mexican Corn Rice Elote Cotija

This Mexican corn rice bowl brings together fluffy long-grain rice, nutty and warm roasted corn, creamy elote-style dressing, and tangy Cotija cheese. It is my go-to recipe when I want a comforting but zesty dish that feels like a celebration of summer corn stands and backyard cookouts. The lime juice and cilantro add brightness and freshness, making every bite exciting and irresistible.

The first time I brought this to a picnic it disappeared before burgers were off the grill and now friends always ask for the elote cream recipe. Even my picky eaters come back for seconds when I serve it warm or chilled the next day.

Ingredients

• Long-grain rice: such as basmati or jasmine ensures fluffiness and soaks up sauce choose white for tenderness or brown for nutty flavor
• Broth: veggie or chicken adds depth of flavor use low sodium and taste as you go
• Kosher salt: balances all the flavors opt for flaky salt if possible for best seasoning
• Corn: fresh off the cob is sweetest but frozen or canned is quick and easy look for plump bright kernels
• Garlic: minced gives a background earthiness fresh cloves make a difference
• Vegetable oil: helps corn roast evenly avocado oil is best for flavor and health
• Mayonnaise: provides rich creaminess choose a real egg mayo for best body
• Mexican crema or sour cream: adds tang and silkiness Greek yogurt works in a pinch choose full fat for smooth texture
• Tajin or chili powder: supplies mild heat pick Tajin for citrusy notes if you can find it
• Chipotle powder or cayenne: brings smoky heat use a little and adjust for your spice tolerance
• Green onions: add savory bite use both greens and whites for contrast
• Fresh cilantro: gives the bowl unmistakable herb flavor look for perky bright leaves
• Lime juice: wakes up all the flavors use fresh limes when possible
• Cotija cheese: crumbled for a salty tangy finish find it in Hispanic markets or use feta as a sub

Instructions

Cook the Rice:

Rinse the rice well under cool water to remove excess starch which prevents clumping. Bring broth or water to a boil in a saucepan and stir in half the kosher salt. Add rinsed rice and cover tightly with a lid. Lower the heat to maintain a gentle simmer. Let cook for about twenty to twenty five minutes until the liquid has been absorbed. Take off the heat and let rest covered for ten minutes. Remove lid and gently fluff with a fork.

Make the Elote Cream:

In a small bowl add the Mexican crema mayonnaise remaining kosher salt chipotle powder and Tajin or chili powder. Whisk until smooth and put aside to let the flavors meld into a creamy dressing.

Roast the Corn:

As rice cooks warm vegetable oil in a large skillet over medium high heat. Once the oil shimmers add corn in an even layer. Let cook for five to eight minutes stirring occasionally so kernels brown and develop roasted flavor. In the final minute toss in minced garlic. Keep an eye on the pan and stir frequently as some kernels may pop and splatter. Once fragrant remove from heat.

Combine Everything:

In a big mixing bowl add roasted corn and pour in the elote cream. Mix until corn is fully coated. Add warm fluffed rice sliced green onions chopped cilantro and fresh lime juice. Fold gently until ingredients are evenly distributed and well combined.

Finish and Serve:

Sprinkle crumbled Cotija cheese over the bowl and toss lightly. Taste and add more salt or pepper if you want a bolder flavor. Serve fresh and warm or at room temperature to catch every note in the mix.

Cotija cheese is my personal favorite here for its punchy and salty intensity but feta can be a wonderful swap if that is what you have on hand. My kids and I always end up sprinkling a little extra cheese for that unapologetic creamy finish and it is now a tradition.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. If the rice dries out sprinkle in a tablespoon of water and microwave covered. The flavors mature after a day and reheat beautifully for lunchboxes or work meals.

Ingredient Substitutions

No Cotija cheese on hand feta works just as well. For vegan needs swap mayonnaise and crema for plant based versions and use nutritional yeast for a cheesy note. If you love extra crunch toss in chopped red bell peppers or diced jalapeno.

Serving Suggestions

This bowl shines solo but also pairs perfectly with grilled steak grilled shrimp or roasted chicken. Try tucking spoonfuls into warm tortillas for impromptu street corn tacos or serve alongside huevos rancheros at brunch.

Cultural and Historical Context

This recipe pays tribute to the beloved street food of Mexican elote which transforms everyday corn into a festive fare by combining creamy dressing chili cheese and bright lime. It is the heart of summer barbecues and fiestas around Mexico and now brightens up weeknights in kitchens everywhere.

Seasonal Adaptations

Use fresh corn in summer for sweetest results Swap in roasted butternut squash in fall for a cozy twist Add diced tomatoes and avocado for extra color and nutrition in spring

Success Stories

I have shared this dish at potlucks and it never leaves leftovers. One friend wrote that it quickly became her go to side for any Mexican themed dinner night. The speed and simplicity of the recipe lets even beginner cooks feel like rock stars.

Freezer Meal Conversion

While fresh is best this rice bowl can be frozen after mixing without the cheese. Store in freezer bags up to two months and defrost overnight in the fridge. Add a squeeze of lime and fresh Cotija before reheating for the full effect.

This rice bowl is the ultimate celebration of corn season and comes together easily for any gathering. Make it once and you will find it becomes a requested favorite year round.

FAQs about Recipes

→ Can I use canned or frozen corn?

Yes, both canned (drained) and frozen corn work well; no need to thaw frozen corn before roasting.

→ What can I substitute for Cotija cheese?

Try feta cheese or grated Parmesan for a similar salty, crumbly texture and flavor.

→ Is it possible to use brown rice instead?

Absolutely—brown rice provides a wholesome touch. Adjust cooking time as indicated on the package.

→ How do I make it spicier?

Add extra chipotle powder, cayenne, or a dash of hot sauce in the elote cream for more heat.

→ Can the dish be served cold?

It's best served warm, but leftovers can be enjoyed chilled as a fresh, flavorful salad.

→ Which herbs work best in this dish?

Cilantro adds freshness, but chopped green onions or parsley also complement the flavors nicely.