In this recipe, I transform one of my favorite snacks into a yummy side dish. Elote, a popular street food in Mexico, is a corn cob on a stick covered in crema, queso fresco, chiles, and lime. This elote rice is loaded with all of the delicious flavors of Mexico.
How to Transform a Street Food Staple into a Hearty Side
A warm bowl of rice is one of the easiest, heartiest, most family-friendly sides. Adding all the elements of elote — corn, Mexican crema, lime juice, queso fresco, and ancho chile — makes it a flavor-packed winner. Most of the ingredients are piled into the slow cooker, giving the flavors time to meld as they cook together low and slow. Then you'll finish it off with a fresh squeeze of lime and, of course, the salty cheese.
If you have trouble finding the crema, queso fresco, or ancho chile, you can still enjoy this festive dish. Simply substitute sour cream for the crema, crumbled feta or cotija for the queso fresco, and chili powder for the ancho chile.
Slow Cooker Elote Rice
Prep time: 10 minutes ; cooking time: 2 hours to 2 hours 30 minutes
1 (15.25-ounce) can
corn kernels, drained
1 1/2 cups
low-sodium chicken or vegetable broth
uncooked long-grain white rice
Mexican crema or sour cream
freshly ground black pepper
freshly squeezed lime juice (from about 2 medium limes)
crumbled queso fresco cheese
Ground ancho chile, for serving
Liberally coat a 3-quart or larger slow cooker with cooking spray. Add the corn, broth, rice, crema, butter, salt, and pepper and stir until well combined. Cover and cook on the HIGH setting for 2 hours.
Check the rice for doneness. If the rice is not tender, reduce the setting to low and cook for 30 minutes more.
Drizzle with the lime juice and fluff the rice with a fork. Garnish with the queso fresco, sprinkle with ancho chile powder, and serve warm.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Reprinted with permission from The Tex-Mex Slow Cooker: 100 Delicious Recipes for Easy Everyday Meals by Vianney Rodriguez. Copyright © 2018 by Countryman Press. Photographs copyright © 2018 by Jason David Page.