This irresistible rice dish is jam-packed with all the flavors of Grilled Mexican style Street Corn and served over a fluffy bed of Mahatma® White Rice.
Cook white rice according to package directions. Set aside.
Meanwhile, preheat grill to medium-high and grease grate well. Grill corn for 10 to 12 minutes or until well marked and tender. Cool slightly. Slice corn kernels off cob.
Whisk together sour cream, feta, lime zest, lime juice, oil, garlic, cumin, paprika, salt and pepper.
Toss together rice and corn with sour cream mixture. Stir in green onion, jalapeños and 2 tbsp cilantro.
Transfer to serving dish. Garnish with remaining cilantro and serve with lime wedges.
Serve Street Corn and Rice with grilled shrimp, chicken, steak or pork.
Grilled corn also makes a delicious filling for burritos or as a tasty base for rice salad bowls.
Serve warm or cold.
Recreate a hot summer day at the county fair at home, enjoying a street vendor taco with fresh salsa and grilled corn with this rice recipe. Street corn is usually grilled and served in taco trucks and at county fairs across the country, bringing the glorious deliciousness of Mexican food right to you. Street corn (on the cob) is commonly eaten in South America as well, it’s a simple and tasty dish that is quick to make and easy to eat.
This recipe makes a recipe that is perfect for a filling of a burrito or taco. This dish combines rice and diced onions along with chopped jalapeños for a spicy kick. Get yourself a jumbo tortilla and compile the ingredients in it and wrap it up.
Have dinner be a bit of a fun activity by having Taco Tuesday or any-day-of-the-week burrito night. Set out a couple of bowls with Grilled Street Corn and different toppings, such as refried beans, diced tomatoes, lettuce, hot sauce, or homemade guacamole dip.
Each person can make their own taco or burrito and fill with their own preferred ingredients. Teach kids how to wrap a burrito, folding up two parallel sides, and then rolling the opposite direction.