Corn off the Cob

May 16, 2019
Created by Harmons
25 minutes
Serves 4
  • 2 cups low-sodium chicken broth
  • 1 tsp salt
  • 1 cup uncooked long-grain white rice, rinsed
  • 1 (12 oz) bag frozen corn kernels, thawed
  • 1/2 cup sour cream
  • 1 Tbsp unsalted butter
  • 1 tsp freshly ground black pepper
  • 1 lime, juiced
  • 1/4 cup crumbled queso fresco cheese
  • 2 green onions, chopped and divided
  • Ground ancho chile, for serving

In a medium saucepan over high heat, bring broth and salt to a boil. Add rice, stir, and reduce heat to a simmer. Cover partially and cook until rice is cooked through, about 20 minutes. Fluff with a fork.

Add corn, sour cream, butter, pepper, lime juice, queso fresco, and half of green onions and stir to combine. Garnish with remaining green onions and chile powder.