Mexican Street Rice with Corn and Feta Cheese
Perk up your summer rice side dish by making this delicious Mexican Street Rice with Corn and Feta Cheese.
Summer is the time to eat up all that fresh garden corn that is so plentiful at your local Farmers Market or local vegetable stand. This side dish uses 2 ears of cooked corn or use leftover corn if you have it.
Let us know what you think about this awesome corn recipe! We loved it!
Mexican Street Rice with Corn bursting with flavor and perfect for a side dish.
- 1 cup rice, uncooked
- 2 ears corn, cooked and kernels removed from the cob
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 cup sour cream
- 1/2 cup milk
- 3/4 cup crumbled feta cheese
- 1/2 tablespoon dried parsley
- 1/2 medium lime
Cook rice according to package directions.
Cook corn in boiling water for 10 minutes. Let cool and then remove kernels from the cob using a knife.
Using a large skillet, cook corn in butter and olive oil for about 3-4 minutes. Sprinkle corn with chili powder, garlic powder, parsley, salt and pepper.
Stir cooked rice in with the corn. Add the sour cream and milk, stir to combine.
Squeeze juice from 1/2 of the lime. Top with feta cheese and serve.
Saute fresh corn in a little butter and olive oil, add chili and garlic powder to flavor.
You can also use this Mexican Rice with Corn as your main dish and add some fresh tomato slices and a loaded vegetable garden salad for a complete meal.