Roasted Choclo Corn and Chimichurri Rice

Name: Roasted Choclo Corn and Chimichurri Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1½ cups (285 g) long-grain white rice (jasmine or basmati); 2¼ cups (540 ml) water; ¾ teaspoon (4 g) salt; 2½ cups (300 g) fresh or frozen choclo corn kernels (about 2 medium ears or 2 cups frozen), patted dry if thawed; 3 tablespoons (45 ml) extra-virgin olive oil; ½ teaspoon (3 g) kosher salt; to taste freshly ground black pepper; 3 cloves (15 g) garlic cloves, peeled, minced; ¾ cup (20 g) fresh flat-leaf parsley, tightly packed, roughly chopped; ¼ cup (8 g) fresh oregano leaves (or 1½ teaspoons dried), roughly chopped; 2 tablespoons (30 ml) fresh lime juice; 1 tablespoon (15 ml) red wine vinegar; ⅓ cup (80 ml) extra-virgin olive oil; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A vibrant Latin American side dish that combines fluffy white rice with roasted choclo corn kernels and a fresh herb chimichurri. The corn kernels caramelize slightly in the oven while the rice cooks separately, then everything comes together with a garlicky, herbaceous chimichurri made from parsley, oregano, and bright citrus. The result is a fragrant, colorful rice dish that pairs beautifully with grilled meats or beans.

Prep: 15 min
Cook: 30 min
Wait: 10 min
Total: 55 min
Makes: About 4 cups (about 900 g), serves 4 as a side

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Ingredients

4 servings

1½ cups (285 g) long-grain white rice (jasmine or basmati)
2¼ cups (540 ml) water
¾ teaspoon (4 g) salt
2½ cups (300 g) fresh or frozen choclo corn kernels (about 2 medium ears or 2 cups frozen), patted dry if thawed
3 tablespoons (45 ml) extra-virgin olive oil
½ teaspoon (3 g) kosher salt
to taste freshly ground black pepper
For the Chimichurri
3 cloves (15 g) garlic cloves, peeled, minced
¾ cup (20 g) fresh flat-leaf parsley, tightly packed, roughly chopped
¼ cup (8 g) fresh oregano leaves (or 1½ teaspoons dried), roughly chopped
2 tablespoons (30 ml) fresh lime juice
1 tablespoon (15 ml) red wine vinegar
⅓ cup (80 ml) extra-virgin olive oil
½ teaspoon (3 g) kosher salt
¼ teaspoon (0.5 g) red pepper flakes (optional)

Equipment (5)

13×9-inch (33×23 cm) baking sheet
Medium saucepan with a tight-fitting lid
Small bowl for chimichurri
Wooden spoon or rice paddle
Fork for fluffing

Steps

Before you start

Preheat your oven to 425°F (220°C)
If using fresh choclo, cut kernels from the cob; frozen choclo can go directly to roasting
Have all herbs and aromatics prepped and measured before you start

1
Start the rice
- Rinse the white rice under cool running water for 30 seconds until the water runs mostly clear.
- In a medium saucepan, combine the rinsed rice, 2¼ cups (540 ml) water, and ¾ teaspoon salt.
- Bring to a boil over medium-high heat, then reduce to low, cover tightly with a lid, and let simmer gently without disturbing for 18 minutes.
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Ready when: Rice is tender and water is fully absorbed
Tip: Do not peek or stir; keep the lid on so steam stays trapped and rice cooks evenly.
2
Prepare chimichurri
- While the rice cooks, make the chimichurri.
- In a small bowl, combine the minced garlic, chopped parsley, oregano, lime juice, vinegar, ⅓ cup olive oil, ½ teaspoon salt, and red pepper flakes if using.
- Stir well and let sit at room temperature.
- This can be made up to 2 hours ahead.
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Tip: Fresh herbs will stay brighter if you don't chop them too far in advance; this recipe can also accommodate dried oregano if fresh is unavailable.
3
Roast the chocloOven 425°F / 220°C
- Spread the choclo kernels on a 13×9-inch baking sheet and toss with 3 tablespoons olive oil, ½ teaspoon salt, and black pepper to taste.
- Spread in a single layer.
- Roast in a preheated 425°F (220°C) oven for 12–14 minutes, stirring halfway through, until the kernels are lightly browned at the edges and smell sweet and toasted.
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Ready when: Kernels are light golden at the edges and smell toasted
Tip: Pat frozen choclo dry before roasting to remove excess moisture, which helps them brown better rather than steam.
4
Finish and rest the rice
- When the rice timer finishes (after 18 minutes), remove the pot from heat and let it rest, covered, for 5 minutes.
- This redistributes moisture and makes it fluffier.
- Do not stir yet.
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Ready when: Rice grains are separate and tender
Tip: Patience here makes all the difference; resting prevents mushy, gummy rice.
5
Combine and serve
- Fluff the rice with a fork to break up any clumps.
- Transfer the rice to a serving bowl or platter.
- Top with the warm roasted choclo kernels and drizzle generously with the chimichurri, stirring gently to distribute the herbs and oil throughout.
- Taste and adjust salt, pepper, or lime juice as needed.
- Serve warm or at room temperature.
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Tip: Don't mix too aggressively or the rice will become mushy; a gentle fold preserves the texture and keeps kernels whole.

Good to know

Tips

Choclo corn has a unique large kernel and slightly mealy texture that holds up beautifully to roasting. If you cannot find it, regular sweet corn works, but the dish will be less authentic and slightly sweeter.
Roasting the corn at high heat for a short time is key; it brings out a nutty sweetness and adds visual depth with light browning.
Fresh chimichurri is essential here—the acidity and herb intensity is what brings the dish together. Make it just before serving if you prefer the brightest flavor.
This dish pairs wonderfully with grilled chicken, beef, or pork, or serves as a hearty side for simple bean dishes or stews.

Make ahead

The chimichurri can be made up to 2 hours ahead and left at room temperature. The rice can be cooked completely 1 day ahead and reheated gently in a covered pot over low heat with a splash of water. Roast the choclo fresh just before serving for the best color and caramelization.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with 1–2 tablespoons of water per serving, stirring occasionally, until warm through (about 5 minutes). The chimichurri keeps separately in the fridge for up to 4 days. Do not freeze.

Substitutions

fresh or frozen choclo corn kernels (about 2 medium ears or 2 cups frozen) → Fresh or frozen regular sweet corn kernels. Choclo has larger, slightly starchy kernels; regular corn is sweeter and more delicate. Roast for the same time, but watch for faster browning.
fresh oregano leaves (or 1½ teaspoons dried) → 1½ teaspoons dried oregano. Use only half the volume because dried oregano is more concentrated. Add at the same time as the fresh herb would be.
fresh lime juice → Fresh lemon juice or white wine vinegar (1 tablespoon). Lime brings brightness; lemon is slightly less floral but equally good. Adjust to taste.
long-grain white rice (jasmine or basmati) → Brown rice or jasmine rice. Brown rice will need about 10 extra minutes of cooking time and 2–3 more tablespoons of water. Jasmine rice will be slightly more fragrant.