Ingredients
Scale
- 1 1/2 cups long-grain white rice
- 2 3/4 cups water
- 1 teaspoon kosher salt, divided
- 2 cups white corn (frozen or canned)
- 1 tablespoon cooking oil (canola)
- 3 medium green onions, thinly sliced
- 1/3 cup chopped cilantro
- 3 tablespoons mayo
- 3 tablespoons sour cream or Mexican crema
- 1 teaspoon tajín
- 1/2 teaspoon ground chipotle powder
- 1/4 cup grated cotija cheese
- 1 lime, cut into wedges
Instructions
- Rinse rice under cold water until clear.
- Combine rice, water, and half the kosher salt in pressure cooker. Seal lid, cook 9 minutes on high pressure, then slow release.
- While rice cooks, heat oil in skillet over medium heat, toss in corn, cook ~5 minutes until lightly charred.
- Mix mayo, sour cream, tajín, chipotle powder, and remaining kosher salt in a small bowl.
- Fluff cooked rice with fork, stir in green onions and cilantro.
- Assemble bowls: spoon rice, top with charred corn, drizzle creamy sauce, sprinkle cotija cheese, and serve with lime wedges.
Notes
- Use pre-cooked rice to save time; warm with a splash of water to fluff.
- Frozen corn works well; no thawing needed.
- Mix pre-made mayo sauce with tajín and lime for shortcut.
- Store leftovers separately in airtight containers; sauce and toppings added fresh when reheating.
- Brown rice can substitute, cook longer (22–25 min). Sour cream or yogurt works in place of Mexican crema.
- Protein like chicken or shrimp can be added on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch/Dinner
- Method: Pressure Cooker + Skillet
- Cuisine: Mexican-Inspired