Delicious Corn and Rice Recipes You Must Try

Corn and rice are two versatile ingredients that can create a variety of delicious meals, whether you're looking for something hearty, light, or packed with flavor. In this article, we will explore several mouthwatering recipes featuring corn and rice, showcasing their perfect pairing in various dishes.

Street Corn Chicken Rice Bowl

This recipe combines juicy grilled chicken with a refreshing street corn salad and a bed of cilantro-lime rice. It's perfect for a satisfying meal that brings together vibrant flavors.

Ingredients:

• For the Chicken:
  • 1.5 lbs (about 4) boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
• For the Street Corn:
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 cup cotija cheese or feta cheese, crumbled
  • Fresh cilantro, chopped
• For the Rice:
  • 2 cups cooked white or brown rice
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro, chopped
• For Toppings (optional):
  • Sliced avocado or guacamole
  • Diced tomatoes
  • Sliced jalapeños
  • Additional crumbled cotija cheese
  • Extra lime wedges

Instructions:

1. Marinate the Chicken: In a small bowl, mix together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. Cook the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes, then slice it into thin strips.
3. Prepare the Street Corn: If using fresh corn, grill the corn on the cob until lightly charred, then cut the kernels off. If using frozen or canned corn, heat it in a skillet over medium heat until warm. In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and crumbled cotija cheese. Stir in the warm corn kernels until coated, and then add chopped cilantro.
4. Prepare the Rice: In a large bowl, toss the cooked rice with lime juice and chopped cilantro.
5. Assemble the Bowls: Divide the cilantro-lime rice among bowls. Top each bowl with sliced chicken and a generous serving of the street corn mixture. Add optional toppings like sliced avocado, diced tomatoes, jalapeños, extra cheese, and lime wedges.
6. Serve: Serve the Street Corn Chicken Rice Bowls warm, with extra lime wedges on the side for squeezing over the top.

Arroz con Maiz (Rice with Corn)

This Dominican dish is a simple yet flavorful combination of rice and corn. It’s a great side dish that can accompany various main courses or can be enjoyed on its own.

Ingredients:

• 2 cups white rice
• 1 cup corn kernels (fresh or frozen)
• 2 cups water or vegetable broth
• Salt to taste
• Butter or oil for cooking (optional)

Instructions:

1. Prepare the Rice: Rinse the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming gummy.
2. Cook the Rice: In a pot, combine the rinsed rice, water or broth, and salt. Bring to a boil over medium-high heat.
3. Add Corn: Once the water is boiling, stir in the corn kernels. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed.
4. Fluff and Serve: Once cooked, remove the pot from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and serve warm.

Fiesta Rice Recipe

This colorful Mexican-inspired rice dish is bursting with flavors and is a perfect side for tacos, enchiladas, or as a base for burrito bowls.

Ingredients:

• 4 cups white rice, cooked
• 1 can black beans (15 oz), rinsed and drained
• 1 bag frozen corn (10 oz), cooked
• 3 bell peppers, diced
• 2 jalapeños, finely diced
• 1/2 small red onion, diced
• 1/2 cup cherry tomatoes, quartered
• 1/3 cup cilantro, chopped
• 1 large avocado, diced
• 1/2 tablespoon chile lime seasoning
• 1 tablespoon honey (optional)

Instructions:

1. Prepare the Rice: Cook the rice according to package instructions. Once cooked, let it cool.
2. Prepare the Corn: Cook the frozen corn according to package instructions.
3. Combine Ingredients: In a large bowl, combine the cooled rice, black beans, corn, diced vegetables, and cilantro. Toss gently to mix.
4. Add Dressing: In a mason jar, combine the dressing ingredients and shake well. Pour over the rice mixture and toss to coat.
5. Serve: This dish can be served cold or warm. If you prefer it warm, sauté the veggies before combining them with the rice.

Cowboy Rice

This one-pot meal is not only easy to make but also packed with flavors and is perfect for a quick weeknight dinner.

Ingredients:

• 1 lb cubed chicken
• 1 can corn, drained
• Your favorite canned diced tomatoes
• Spanish rice or Rice-A-Roni
• Chicken base
• Spices: garlic, chili powder, cumin, onion powder, black pepper, cayenne, paprika, oregano

Instructions:

1. Cook Chicken: In a large pot, season and cook cubed chicken until browned and cooked through.
2. Add Tomatoes and Spices: Stir in canned tomatoes, water, chili powder, cumin, and other spices. Let it come to a boil.
3. Add Rice: Stir in the rice and chicken base. Add more water if necessary and let it cook until the rice is tender.
4. Add Corn: Rinse the corn and add it to the pot during the last few minutes of cooking.
5. Serve: Plate the cowboy rice and sprinkle with cheese if desired.

Cream-Style Sweet Corn Risotto

This creamy risotto is a delightful dish that showcases the sweetness of corn, making it a perfect comfort food.

Ingredients:

• 2 cups vegetable broth
• 8 oz canned cream-style corn
• 1/2 cup arborio rice
• Butter for cooking
• Fresh grated parmesan cheese
• Chili oil for flavor (optional)

Instructions:

1. Heat Broth: In a saucepan, heat the vegetable broth but do not let it boil.
2. Cook Corn: In a pan, heat butter and add cream-style corn with chili oil. Cook until it bubbles, then set aside.
3. Cook Rice: In the same pan, add arborio rice and toast for 1-2 minutes. Add broth gradually, allowing the rice to absorb it before adding more.
4. Combine: Once the rice is cooked, mix in the corn mixture and stir well.
5. Finish: Turn off the heat and mix in fresh parmesan cheese before serving.

These recipes demonstrate just how versatile corn and rice can be in creating delicious meals. Whether you're enjoying a hearty bowl of cowboy rice or a creamy risotto, there's something for everyone in these delightful dishes. Enjoy experimenting with these recipes in your kitchen!