Elote Rice Recipe

Bring the taste of authentic Mexican street food to your kitchen. This elote rice recipe is made in your slow cooker and packed with flavor.

From "The Tex-Mex Slow Cooker"
June 2018

  • elote rice
    This elote rice is based off of a popular street food in Mexico and is loaded with flavor from chiles and queso fresco.
    Photo by Jason David Page
  • tex mex cover
    “Tex-Mex Slow Cooker” by Vianney Rodriguez shares 100 different Tex-Mex recipes that can be made in your slow cooker.
    Cover courtesy of The Countryman Press
  • elote rice
  • tex mex cover

Total Hands-On Time: 2 hrs 45 min

Preparation Time: 15 min

Cook Time: 2 hrs 30 min

Yield: 4 servings

In The Tex-Mex Slow Cooker: 100 Delicious Recipes for Easy Everyday Meals, Vianney Rodriguez share her tips and tricks to serving out Tex-Mex classics. The book provides 100 Tex-Mex favorites that can easily be made in your slow-cooker. The following excerpt is from Chapter 3, "Salsas and Sides."

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.


  • 1 (15-1/4-ounce) can corn, drained
  • 1-1/2 cups chicken broth
  • 1 cup uncooked white rice
  • 1/2 cup Mexican crema
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup freshly squeezed lime juice
  • 1/2 cup crumbled queso fresco and ground ancho chile, for garnish


  1. Liberally spray a slow-cooker liner with nonstick cooking spray. Add the corn, broth, rice, crema, butter, salt, and black pepper and stir until well combined. Cover and cook on high for 2 hours.
  2. After 2 hours, check the rice for doneness, as slow cookers' temperatures can vary. If the rice is not done, reduce the setting to low and cook for 30 more minutes.
  3. Fluff the rice with a fork and add the lime juice. Garnish with the queso fresco and ancho chile and serve warm.

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Excerpted with permission from The Tex-Mex Slow Cooker, by Vianney Rodriguez. Published by The Countryman Press, © 2018.