Street Corn and Rice
1. Cook rice according to package; set aside.
2. Meanwhile, preheat grill to medium-high; grease grate well. Grill corn for 10 to 12 minutes or until well marked and tender. Cool slightly. Slice corn kernels off cobb.
3. Whisk together sour cream, feta, lime zest, lime juice, oil, garlic, cumin, paprika, salt and pepper.
4. Toss together rice and corn with sour cream mixture. Stir in green onion, jalapenos and 2 tbsp cilantro.
5. Transfer to serving dish. Garnish with remaining cilantro and serve with lime wedges.
Tip: Serve Street Corn and Rice with grilled shrimp, chicken, steak or pork. It also makes a delicious filling for burritos or as a tasty base for rice salad bowls. Serve warm or cold.
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Directions
1. Cook rice according to package; set aside.
2. Meanwhile, preheat grill to medium-high; grease grate well. Grill corn for 10 to 12 minutes or until well marked and tender. Cool slightly. Slice corn kernels off cobb.
3. Whisk together sour cream, feta, lime zest, lime juice, oil, garlic, cumin, paprika, salt and pepper.
4. Toss together rice and corn with sour cream mixture. Stir in green onion, jalapenos and 2 tbsp cilantro.
5. Transfer to serving dish. Garnish with remaining cilantro and serve with lime wedges.
Tip: Serve Street Corn and Rice with grilled shrimp, chicken, steak or pork. It also makes a delicious filling for burritos or as a tasty base for rice salad bowls. Serve warm or cold.