Elote Fried Rice

Description

This recipe borrows technique from fried rice and flavor cues from elote. It is ideal for leftover rice and can flex with whatever protein is in the fridge.

Ingredients

• 3 cups cold cooked rice
• 1 1/2 cups corn kernels (fresh or frozen)
• 1 tbsp neutral oil
• 2 eggs, beaten
• 2 scallions, sliced
• 1 garlic clove, minced
• 1 tbsp soy sauce
• 1 tbsp butter
• 1/3 cup crumbled cotija
• 2 tbsp mayonnaise
• 1 tsp lime zest
• 1 tbsp lime juice
• 1 tsp chili powder or tajin
• Chopped cilantro

Preparation

1. Mix mayo, lime zest, lime juice, and chili powder to make a quick dressing.
2. Char corn in a hot skillet with a little oil until lightly blistered. Remove.
3. Scramble eggs in the same pan and set aside.
4. Add oil and garlic, then stir-fry rice until hot and separated.
5. Add soy sauce, butter, scallions, eggs, and charred corn. Toss well.
6. Turn off heat and fold in half the cotija.

Assembly

1. Serve fried rice in bowls.
2. Drizzle chile-lime mayo lightly over top.
3. Finish with remaining cotija and cilantro.

Serving Suggestions

• Top with sliced avocado for creaminess.
• Add leftover grilled chicken or shrimp to make it a full dinner.

Notes or Variations

• Use brown rice for a nuttier flavor.
• If you want more heat, add chopped serrano with the garlic.