Slow Cooker Elote Rice

All the flavors of elote – Mexican street corn transformed into a slow cooker rice dish. Slow cooker elote rice made with rice, chicken broth, Mexicana crema, queso fresco, lime juice and chile ancho makes for a tasty side dish. 

A steamy elote from the elote vendor is one of my favorite street snacks when visiting Mexico, yum.

Growing up Papi used to buy us kids an elote as we waited to cross the border back to Brownsville, after visiting my Abuelita in Matamoros.

My slow cooker elote rice features all the flavor of Mexican street corn to create a delicious side dish. I can’t tell you how many times I have made this slow cooker elote rice to raves reviews, little does anyone know how easy it to make.

Rice made in the slow cooker comes our perfectly cooked, fluffy with minimal effort by following a simple key fact.

For every cup of rice, you need two cups of liquid. For one cup of rice, you will need two cups of water or broth. For two cups of rice you will need four cups of water or broth.

Water with seasonings produces amazing fluffy rice, pero I like to use chicken broth to really boost the flavor.

For my slow cooker elote rice we add corn, crema, and lime juice and queso fresco to the mix for a tasty side dish for fajitas, beans or grilled chicken or fish.

WHAT ARE ELOTES

Elote is Spanish for corn. In Mexico local street vendors sell fresh from the grill roasted elotes, smeared with a delicious layer of mayo, a hefty sprinkle of cotija cheese, fresh lime juice and chile. They are heavenly and the charring enhances the sweetness of the corn making them the perfect summer street to nibble on as you walk the streets of Mexico.

INGREDIENTS NEEDED TO MAKE SLOW COOKER ELOTE RICE

1 (15 oz) can corn, drained

2 cups chicken broth

1 cup rice

1/2 cup Mexicana crema

1 tablespoon butter

1 teaspoon salt

1 teaspoon pepper

1/4 cup lime juice

1/2 cup crumbled queso fresco

Ground chile ancho, optional

HOW TO MAKE SLOW COOKER ELOTE RICE

Liberally spray slow cooker line with non-stick cooking spray.

Quickly rinse rice under cool water, strain. Rinsing the rice helps to remove the excess starch, which causes rice to become sticky.

Add corn, broth, rice, crema and butter, salt, and pepper, stir.

Cover and cook on high for 2 hours.

After 2 hours check the rice for doneness, if rice is not done – as slow cooker temperatures vary by brand. Reduce to low and continue to cook for an additional 30 minutes.

Fluff rice with fork and add lime juice. Garnish with queso fresco and ancho chile.

Serve warm.

MAS SLOW COOKER RECIPE IDEAS

Salsa Verde Slow Cooker Hash Brown Casserole

Hibiscus Slow Cooker Brisket

Slow Cooker Black Beans

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SLOW COOKER ELOTE RICE

All the flavors of elote – Mexican street corn transformed into a slow cooker rice dish. Slow cooker elote rice made with rice, chicken broth, Mexicana crema, queso fresco, lime juice and chile ancho.

Author: Vianney Rodriguez

Ingredients

• 1 15 oz can corn, drained
• 2 cups chicken broth
• 1 cup rice
• 1/2 cup Mexicana crema
• 1 tablespoon butter
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup lime juice
• 1/2 cup crumbled queso fresco
• Ground chile ancho

Instructions

1. Liberally spray slow cooker line with non-stick cooking spray. Quickly rinse rice under cool water, strain.
2. Add corn, broth, rice, crema and butter, salt, and pepper, stir.
3. Cover and cook on high for 2 hours.
4. After 2 hours check the rice for doneness, if rice is not done – as slow cooker temperatures vary by brand. Reduce to low and continue to cook for an additional 30 minutes.
5. Fluff rice with fork and add lime juice. Garnish with queso fresco and ancho chile.
6. Serve warm.

Recipe Notes

Serves 6