One-Pot Spicy Mexican Street Corn Rice

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, spicy rice dish inspired by Mexican street corn, combining creamy cheese, smoky chili, and fresh lime for a satisfying meal. This Mexican-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs long grain white rice, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 1/2 cups long grain white rice
2 tbsp olive oil
3 garlic cloves, minced
1 jalapeño pepper, seeded and finely chopped
1 1/2 cups corn kernels (fresh or frozen)
1 tsp smoked paprika
1 tsp chili powder
3 cups vegetable broth
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
1 lime, juiced
1 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 3 minced garlic cloves and 1 finely chopped jalapeño pepper, sauté for 2 minutes until fragrant but not browned.
Step 2: Stir in 1 1/2 cups long grain white rice and toast for 3 minutes, stirring constantly until rice turns slightly translucent.
Step 3: Add 1 1/2 cups corn kernels, 1 tsp smoked paprika, 1 tsp chili powder, and 1 tsp salt. Stir to combine.
Step 4: Pour in 3 cups vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes until rice is tender and liquid absorbed.
Step 5: Remove from heat and fluff rice gently with a fork. Stir in 1/2 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, and juice of 1 lime. Serve warm.