Go Back

Mexican Salsa Street Corn Rice

A quick, cozy skillet recipe made with leftover rice and a jar of salsa.
If you’ve got cooked rice in the fridge and a jar of salsa in the pantry, you’re already halfway to the easiest, coziest, most flavor‑packed skillet meal. This Mexican‑inspired Salsa Street Corn Rice is everything I love in a weeknight recipe: fast, flexible, and full of warm, comforting flavors
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course, Side Dish
Cuisine Mexican
Servings 4

Ingredients
  

  • -3 cups cooked rice cold works best
  • - 1 cup jarred red salsa
  • - 1 cup corn fresh, frozen, or canned
  • - 1 tbsp butter or oil
  • - 1 garlic clove minced
  • - ½ tsp cumin
  • - ½ tsp chili powder
  • - ¼ cup Mexican crema or sour cream
  • - ¼ cup cotija or feta
  • - Juice of ½ lime
  • - Optional toppings: cilantro Tajín, jalapeños, green onions, avocado

Instructions
 

  • Build the flavor base
  • Heat butter or oil in a large skillet over medium heat. Add garlic, cumin, and chili powder. Cook for 30 seconds until fragrant.
  • Add the salsa and corn
  • Stir in the corn and cook for 2–3 minutes. Pour in the salsa and let it bubble and reduce slightly to deepen the flavor.
  • Fold in the cooked rice
  • Add the rice, breaking up any clumps. Toss until everything is coated and warmed through. Let it sit for a minute to develop little toasty bits.
  • Make it creamy and bright
  • Turn off the heat. Stir in the crema and lime juice. Taste and adjust salt.
  • Add your toppings
  • Finish with cotija, cilantro, Tajín, jalapeños, or avocado.