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Mexican Rice with Elote

August 12, 2013

  • 3

Mexican Rice with Elote

Mexican Rice with Elote @createdbydiane

Elote, what a fun name. I would hear people say it and wondered what it meant.
It means Mexican Corn, typically the type you see at fairs or on the streets from a vendor.

Sometimes it’s on a stick, and other times you grab it by the husk and start eating.

I love corn on the cob. Always have, I grew up with a large garden and Sweet Corn was one of my favorites. Although I wasn’t much help in the tending of the garden part, I made up for it when it came to clearing off my plate of all the corn on the cob. Whether it was piping hot and practically burning my fingers and looking around for those tiny holders to stick in the ends of the corn or ice cold out of the fridge the next day for breakfast. I just loved corn.

Since there is an abundance of Mexican Food in Southern California, I’d find corn on the cob at fairs, swap meets and just walking down the boardwalk and delight in the fact that I could get corn on the cob. I saw people putting some pretty interesting stuff on their corn and wasn’t sure what some of it was. To my surprise they were putting mayonaise on their corn on the cob. Ok to be honest, I don’t love mayonaise, so I’m not going to be putting it on my corn anytime soon. Me, I’m a butter girl though and though. Corn on the cob, popcorn, corn muffin, yep butter tops them all very nicely for me.

I make roasted corn often. I also cut the corn off the cob, for easy eating.

I love roasted corn with lime, Cotija Cheese, Cayenne pepper and even chili powder on it.

Old El Paso came out with these fun flour tortilla bowls and asked me to fill it up with something…

Well, all I could think of is Elote.

I made some Mexican Rice using Old El Paso Roasted Tomato Mexican Cooking Sauce and topped it with Elote, it’s delicious.

Mexican Rice

 

Mexican Rice with Elote
 
Print
Ingredients
Mexican Rice
  • 1 cup rice
  • 1 3/4 cup water
  • 1/2 cup Old El Paso Roasted Tomato Mexican Cooking Sauce
  • 1 tomatillo, diced
  • 1 jalapeño, seeded and diced
  • 2 scallions, diced
Elote (Mexican Corn)
  • 2 ears corn on cob
  • 1/4 oz crumbled Cotija Cheese
  • 1 tablespoon butter
  • cayenne pepper to taste
  • 6 Old El Paso Stand and Stuff Tortilla Bowls
Instructions
  1. Heat a tablespoon of oil in a hot skillet and sauté the dry rice.
  2. Stir in the diced jalapeño, tomatillo and scallions stir until tender.
  3. Next, add the water and tomato sauce, turn the temperature to low and cook until rice is tender.
  4. In separate skillet heat butter, add corn that has been cut off the cob. Cook until golden.
  5. Heat tortilla bowl as directed on package, add Mexican Rice and top with corn, cheese, and cayenne pepper.
3.2.2124

Add lime on top for a tangy kick.

Serve chicken, beef, fish or shrimp on top of the tortilla bowls or place the filled tortilla bowls alongside your main dish.

 

I was compensated for this post, all opinions are my own.

  • 3

18 Comments Filed Under: Main Dishes, Savory, Side Dishes, Sponsored, vegetarian Tagged With: corn, Mexican

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Comments

  1. Cookbook Queen says

    August 12, 2013 at 6:11 am

    LOVING all the ingredients in this dish!! The cheese!! The corn!! The rice!! YUM!!

    Reply
  2. Robyn Stone | Add a Pinch says

    August 12, 2013 at 10:25 am

    All of these ingredients – AH – delicious!!!

    Reply
  3. Cristina says

    August 12, 2013 at 11:29 am

    Looks so good, Diane. Luv rice with sweet corn…and cotija – one of my favorite cheeses. Wouldn’t be Mexican food w/out cotija. 😉

    Reply
  4. Maria says

    August 14, 2013 at 6:43 am

    Great dinner idea!

    Reply
  5. Brenda @ a farmgirl's dabbles says

    August 14, 2013 at 7:12 am

    I’ve never heard the term “elote” before, but I know exactly what you’re talking about. Yum! This looks like a great side for some fajitas!!

    Reply
    • Diane says

      August 14, 2013 at 9:00 am

      Elote just means Mexican corn on the cob 🙂 since I live in Southern California there is a big Mexican influence in the food here.

  6. Jen @ Jen's Favorite Cookies says

    August 14, 2013 at 8:43 am

    I’ve never tried elote. Time to go on a quest, I guess, because this looks delicious!

    Reply
    • Diane says

      August 14, 2013 at 9:00 am

      Elote just means Mexican corn on the cob 🙂 since I live in Southern California there is a big Mexican influence in the food here.

  7. Amanda Padgett says

    August 14, 2013 at 6:13 pm

    Wow!! This looks and sounds so good! Hot/spicy, but good! My husband, who loves spicy food and loves rice, would love this recipe! Thanks for sharing.

    Reply
  8. Julia | JuliasAlbum.com says

    August 14, 2013 at 7:24 pm

    Beautiful rice with all that corn on top! And now i know what elote means. 🙂

    Reply
  9. Kristen says

    August 15, 2013 at 7:49 am

    Oh how I would love one of these for lunch – what great flavors!

    Reply
  10. Jeanette says

    August 16, 2013 at 8:21 am

    That sounds like a fun dish Diane! Lots of flavor going on.

    Reply
  11. Sylvie @ Gourmande in the Kitchen says

    August 16, 2013 at 12:40 pm

    Yes! There’s always freshly grilled corn on the cob to be found at the weekend farmers market around here.

    Reply
  12. Nutmeg Nanny says

    August 23, 2013 at 5:37 pm

    Yum! This looks so tasty! My husband will definitely enjoy this when I make it 🙂

    Reply
    • Diane says

      August 23, 2013 at 11:10 pm

      This is a big hit with my hubby too 🙂

  13. Deborah says

    November 20, 2013 at 9:21 pm

    This sounds SO good! I would definitely be happy with one of these in front of me!

    Reply
    • Diane says

      November 20, 2013 at 10:19 pm

      Thanks Deborah 🙂

Trackbacks

  1. August Recipes | Created by Diane says:
    October 21, 2013 at 7:43 pm

    […]  Mexican Rice with Elote […]

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