Learn the foolproof steps and tips for a flawlessly fluffy and flavorful Mexican White Rice with Corn. A mouthwatering combination of onions, garlic, white rice, and golden corn come together for this delicious, classic Mexican side dish.
I owe so much of my cooking know-how to my mom, but one of the things I am most grateful for is learning her foolproof method of making rice. The result is always amazing—a rice that is flawlessly fluffy, never mushy, with every bite a testament to the mastery of her technique.
I have shared my mom's tried-and-true method for Arroz Rojo and day after day it continues to be the most popular recipe on this site.
So this time I turn your attention to another one of my mom's excellent rice recipes. In this arroz blanco con elote (or arroz blanco con maiz), a delicious combination of onions and garlic, white rice, and golden corn kernels result in a classic Mexican dish you are sure to love.
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Why You'll Love This Recipe
- Minimal Ingredients: A small list of ingredients, many that you may already have in your kitchen, work together to create amazing flavor.
- Flavorful Combination: The addition of sweet corn kernels enhances the overall flavor profile, providing a pleasant contrast of sweetness against the savory rice.
- Versatile: This is a common side dish that complements the flavors of so many Mexican meals.
- Perfectly Fluffy Rice: In this recipe I break down the technique I learned from my mom to achieve perfectly fluffy rice every time.
- Traditional Dish: This dish is deeply rooted in Mexico's culinary heritage, especially with the addition of corn. Corn (also known as maiz or elote) is a staple food in Mexican cuisine that has been a major part of the Mexican diet since ancient times and continues to be treasured today.
The Ingredients
- Long Grain White Rice: This is the only type of rice I use when making any sort of Mexican rice. Its slender grains remain separate and fluffy when cooked and has a delicate flavor that absorbs the other ingredients beautifully.
- Oil: A neutral cooking oil is used to sauté the aromatics and the rice, my preferred are a mild-tasting olive oil or avocado oil.
- Onion and Garlic: White onion and garlic are sautéed until translucent and aromatic, providing a depth to the overall dish.
- Whole Kernel Corn: Use canned whole kernel corn, or leftover cooked corn from corn on the cob also works. Frozen corn is another option but be sure to defrost it first as it can bring down the cooking temperature and add additional moisture that could affect the final consistency of the rice.
- Chicken Broth: Use a low-sodium chicken broth to have a better control over the salt content.
- Hot Water: Hot water is used with the chicken broth to cook the rice. It helps the rice absorb the flavors and cook to perfection.
- Salt
See recipe card for quantities.
Substitutions
Chicken broth can be replaced with chicken bone broth for added nutrients and depth of flavor.
Vegetable broth can also be used for a vegetarian or vegan option.
How to Make Arroz Blanco con Elote
- Sauté the Rice
- In a medium saucepan (preferably nonstick), heat oil on medium heat.
- Once hot, add the rice.
- Sauté for 4 minutes until it turns a translucent, milky-white color.
2. Drain the Rice
- Place a fine mesh sieve over a bowl or heat-resistant container.
- Pour the rice and the oil into the sieve and allow the oil to drain from the rice.
3. Saute Aromatics
- Add diced onion and diced garlic to the saucepan where you cooked the rice. There will be just enough oil left in the saucepan for the onion and garlic.
- Sauté until soft and fragrant, about 3 minutes.
4. Combine Ingredients
- Add rice, corn, 1 cup of hot water, ½ cup of broth, and salt.
- Use a fork (and only a fork) to carefully stir everything together just until combined. This is the only time you want to stir during the cooking process. Too much stirring will break up the rice and make it mushy.
- Bring to a simmer, set heat to low and cover.
5. Add Water a Second Time
- After 10-12 minutes, use fork to dig a small hole in the middle of the rice until you reach the bottom. If there isn’t any water left, add ½ cup of hot water, cover.
- However, if there is still water, wait another minute or two to make sure the water has dried up before adding the ½ cup of water.
6. Add Water a Third Time
- After 5 minutes, make a small well again. If there isn’t any water, add ¼-1/2 cup hot water, cover.
- Once this water has dried up, which should take about 2-3 minutes, take the rice off the heat.
7. Rest
- Leave the pot covered and let it rest for about 10 minutes.
- Carefully fluff with a fork, being sure not to over-mix or break up the rice pieces.
How to Serve
This rice with corn is an amazing side dish that can be perfectly paired with so many Mexican dishes, including:
- Enchiladas Rojas
- Chile Colorado with Pork
- Albóndigas in Chipotle Sauce
- Bacon and Ground Beef Chiles Rellenos
- Chicken Enchiladas Suizas
- Gluten-Free Mole Poblano
How to Store and Reheat
Store leftover rice in an airtight container in the refrigerator for up to 4 days or freeze for up to 6 months.
Reheat on the stove by adding a little bit of water to a pan. Heat over medium-low heat, breaking up any clumps of rice and stirring occasionally until heated through.
You can also reheat in the microwave. Place the rice in a microwave-safe bowl and add a splash of water. Cover with a damp paper towel and heat in short intervals, stirring occasionally to distribute the heat evenly.
Tips and Variations
- Do not add all the water at once. The recipe calls for adding smaller amounts of liquid at three different times. This is the key to the fluffiness of this rice. By adding smaller amounts of liquid at a time, you have more control over the consistency and can ensure the rice ends up fluffy.
- Do not over-stir the rice. I have specifically noted when to stir the rice, follow those steps closely. Over-mixing will cause the rice to fall apart and stick together.
- When you do stir the rice, use a fork which helps avoid ending up with mushy rice.
- Watch the rice closely. Since you are adding smaller amounts of liquid, you need to be sure you do not leave it unattended. As soon as the water dries up, the rice will begin to stick to the pan and burn.
- Here's a trick to ensure your rice is seasoned properly. When you add all the ingredients plus the water the first time, use a spoon to taste the liquid. The liquid should taste just a tad salty. If it doesn't, sprinkle a small amount of additional salt and use a fork to stir it in.
FAQ
Rinsing the rice is really a personal preference. I don't rinse the rice and it comes out great, however some people like to rinse their rice before cooking because doing so removes excess starch, which can make the grains stickier when cooked.
Yes, you can use frozen corn, but just be sure to thaw the corn before adding it to the rice. This will help maintain the desired texture and ensure even cooking.
Yes, other variations of this recipe use peas, diced carrots, or even mixed vegetables.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Mexican White Rice with Corn
Equipment
- small pan
- mesh sieve
Ingredients
- 1 cup long grain white rice
- ¼ cup neutral-tasting oil
- ¼ diced white onion
- 1 medium garlic clove, diced
- ½ cup whole kernel corn
- 1 ½ cups hot water (divided, see recipe)
- ½ cup hot chicken broth (or vegetable broth)
- 1 teaspoon kosher salt
Instructions
- In a medium saucepan (preferably nonstick), heat oil on medium heat. Add rice.
- Sauté for 4 minutes until it turns a translucent, milky-white color.
- Place a fine mesh sieve over a bowl or heat-resistant container. Pour the rice and the oil into the sieve and allow the oil to drain from the rice.
- Add diced onion and diced garlic to the saucepan where you cooked the rice. There will be just enough oil left in the saucepan for the onion and garlic.
- Sauté until soft and fragrant, about 3 minutes.
- Then, add the rice back in, along with 1 cup of hot water, ½ cup of broth, the corn, and the salt.
- Use a fork (and only a fork) to carefully stir everything together just until combined. This is the only time you want to stir during the cooking process. Too much stirring will break up the rice and make it mushy.
- Bring to a simmer, set heat to low and cover.
- After 10-12 minutes, use fork to dig a small hole in the middle of the rice until you reach the bottom. If there isn’t any water left, add ½ cup of hot water, cover. However, if there is still water, wait another minute or two to make sure the water has dried up before adding the ½ cup of water.
- After 5 minutes, make a small well again. If there isn’t any water, add ¼-½ cup hot water, cover.
- Once this water has dried up, which should take about 2-3 minutes, take the rice off the heat.
- Leave the pot covered and let it rest for about 10 minutes.
- Carefully fluff with a fork, being sure not to over-mix or break up the rice pieces.
Notes
- Do not add all the water at once. The recipe calls for adding smaller amounts of liquid at three different times. This is the key to the fluffiness of this rice. By adding smaller amounts of liquid at a time, you have more control over the consistency and can ensure the rice ends up fluffy.
- Do not over-stir the rice. I have specifically noted when to stir the rice, follow those steps closely. Over-mixing will cause the rice to fall apart and stick together.
- When you do stir the rice, use a fork which helps avoid ending up with mushy rice.
- Watch the rice closely. Since you are adding smaller amounts of liquid, you need to be sure you do not leave it unattended. As soon as the water dries up, the rice will begin to stick to the pan and burn.
- Here's a trick to ensure your rice is seasoned properly. When you add all the ingredients plus the water the first time, use a spoon to taste the liquid. The liquid should taste just a tad salty. If it doesn't, sprinkle a small amount of additional salt and use a fork to stir it in.
- Use canned corn, or leftover cooked corn, or frozen and thawed corn.
Jess Email
Gemma, I can’t find corn anywhere in the recipe…perhaps a typo?
Gemma
Hi Jess, yes a total oversight on my part. I have added it in. Thank you for catching that.