Mexican Street Corn Rice Salad
This easy Mexican Street Corn Rice Salad is inspired by "elotes" but served off-the-cob for easier eating and has a few nourishing twists! Perfect for Cinco de Mayo, summer cookouts, or any day in between.
Equipment
- small pot with lid
- large mixing bowl
- small mixing bowl
- Sharp knife
Ingredients
For the Rice:
- 1 cup chicken bone broth (substitute veggie broth for vegetarian option)
- ½ cup dry white rice
For the Salad:
- 16 oz bag of frozen fire-roasted corn (thawed in the fridge or under hot water)
- ½ cup chopped cilantro + more to top
- ⅓ cup chopped green onion (only the green parts)
- ⅓ cup cotija cheese + more to top
- 2 cloves minced garlic
- 1 jalapeno seeds removed & finely diced
For the Sauce:
- ½ cup plain Greek yogurt (I recommend full-fat)
- juice from 1 lime
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp chili powder
- cayenne (optional, to taste)
Instructions
- Start by heating bone broth in a small pot. Once boiling, add rice, reduce heat, cover and cook according to package instructions - mine took about 15 minutes. Let the rice cool completely when done! **It's best to do this a few hours or the day before.
- Thaw the frozen corn by placing it in the fridge for a few hours or by adding it to a colander and running it under hot water.
- In a small bowl, add all the sauce ingredients and stir until combined.
- Add all salad ingredients to a large bowl, including the thawed corn and cooled rice. Pour the sauce over top. Toss the salad until it's evenly coated with the sauce. Garnish with more cotija cheese, chopped cilantro and a dash of cayenne.