Mexican Elote (Street Corn) & Rice Bowl

ingredients:

1 cup dry rice, cooked according to package instructions
3 cobs of corn, kernels shucked off cob
1 tbsp butter
1/2 red onion, diced
3 green onions, sliced
1/2 cup cilantro, chopped
3 tbsp light mayonnaise 
3 tbsp sour cream
1 tsp tajin
1 tsp salt
1 tsp chili powder
zest from 1/2 lime
1/4 cup cotija cheese, grated
1 lime, cut into wedges

optional: chopped tomato and shredded lettuce

serves 4 

directions:

1) As rice is cooking according to package instructions, heat the butter on medium heat in a skillet. Once melted, add the corn kernels. Toast in the skillet for 5-10 minutes, stirring occasionally, until the corn has become brown around the edges. 

2) Combine the mayonnaise, sour cream, salt, tajin, chili powder, and lime zest in a small bowl. Set aside.

3) When the rice has finished cooking, transfer to a large mixing bowl. Add the roasted corn, chopped cilantro, green onion, and mayonnaise mixture. Fold together to combine. Garnish with lime wedges and cotija cheese. Serve with chopped tomato and shredded lettuce, if desired. Serve immediately.