Description
This vibrant Mexican Street Corn Rice Salad is a flavorful and colorful side dish that combines creamy lime-infused dressing, sweet corn, tangy Cotija cheese, and fresh herbs with tender cooked rice. Perfect for summer gatherings or as a zesty accompaniment to your favorite Mexican-inspired meals, this salad brings the beloved flavors of Mexican street corn into a refreshing and easy-to-make rice salad.
Ingredients
Dressing
- 1/2 cup mayonnaise
- 1/4 cup 2% milk
- 1 medium lime, zest and juice
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Salad
- 2 cups cooked long grain rice
- 1 package (16 ounces) frozen Southwestern corn
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup minced fresh cilantro, plus more for garnish
- 1/4 cup chopped green onions
- 2 tablespoons finely chopped seeded jalapeno pepper
- 1/4 teaspoon smoked paprika
Instructions
- Mix the dressing: In a large glass bowl, whisk together the mayonnaise, 2% milk, lime juice, lime zest, minced garlic, salt, pepper, and ground cumin until smooth and well combined.
- Prepare the salad ingredients: Fold the cooked and cooled long grain rice into the dressing mixture. Add the frozen Southwestern corn (thawed), crumbled Cotija cheese, minced fresh cilantro, chopped green onions, and finely chopped seeded jalapeno pepper. Gently mix all the ingredients together until evenly incorporated.
- Garnish and serve: Sprinkle the top of the salad with additional fresh cilantro for color and flavor, and dust with smoked paprika for a smoky touch. Serve the salad immediately or cover with plastic wrap and refrigerate until ready to serve, allowing the flavors to meld.
Notes
- You can prepare fresh rice according to package instructions or use leftover cooked rice (stored up to four days in the refrigerator).
- Make sure the rice is completely cooled before mixing it into the salad to prevent sogginess.
- Adjust the jalapeno amount based on your preferred spice level; removing seeds reduces heat.
- This salad can be served chilled or at room temperature.
- The smoked paprika garnish adds a subtle smoky flavor but can be omitted if unavailable.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
