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