Real Recipes From Real Home Cooks ®

mexican style corn and rice

Recipe by
Carolyn Haas
Whitewater, WI

I had several left-overs that I thought would go together to make a side with a Mexican profile - somewhat reminiscent of elote street corn. We really liked it and I didn't want to forget what I threw together!!

yield 3 -4
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For mexican style corn and rice

  • 2 Tbsp
    chopped onion
  • 2 Tbsp
    chopped red or green pepper
  • 1/2 Tbsp
    olive oil (I used garlic infused oil)
  • 1 clove
    garlic, minced
  • 1 c
    frozen corn
  • 1/2 - 1 c
    left-over white or brown rice
  • 1/2 c
    water or chicken broth
  • 1/2 tsp
    Tajin seasoning or other spiced salt
  • 2 Tbsp
    feta or cojita cheese, crumbled
  • 1 Tbsp
    lime juice
  • chopped cilantro, for garnish

How To Make mexican style corn and rice

  • 1
    Saute onion and pepper in hot oil til starting to soften. Add garlic and stir together for another minute.
  • 2
    Add frozen corn kernels, rice and water/broth. Season with tajin seasoning to taste.
  • 3
    Add feta cheese and lime juice. Heat until cheese starts to wilt. Keep warm until ready to serve. Sprinkle with cilantro, if desired.