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Mexican Street Rice with Corn

Mexican Street Rice with Corn

Mexican Street Rice with Corn bursting with flavor and perfect for a side dish.

Course Dinner Side Dish
Cuisine American
Keyword Mexican Street Rice with Corn
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Calories 288 kcal
Author DinnerPlanner


  • 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


  1. Cook rice according to package directions.

  2. Cook corn in boiling water for 10 minutes. Let cool and then remove kernels from the cob using a knife.

  3. 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.

  4. Stir cooked rice in with the corn. Add the sour cream and milk, stir to combine.

  5. Squeeze juice from 1/2 of the lime. Top with feta cheese and serve.

Nutrition Facts
Mexican Street Rice with Corn
Amount Per Serving (8 g)
Calories 288 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 24mg8%
Sodium 340mg15%
Potassium 155mg4%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
Vitamin A 345IU7%
Vitamin C 1.3mg2%
Calcium 118mg12%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.