EloteArancini__59905_HR

Elote Street Corn Arancini

Makes: 12 servings

Fried panko-crusted UNCLE BEN’S® INTERNATIONAL GRAINS® Arborio Rice and sweet corn garnished with ancho garlic crema, cotija and cilantro

Rice: UNCLE BEN’S® INTERNATIONAL GRAINS® Arborio Rice

INGREDIENTS

  • 2 cups UNCLE BEN’S® INTERNATIONAL GRAINS® Arborio Rice, prepared
  • ¾ cup butter, unsalted
  • ½ cup all-purpose flour
  • ¾ cup whole milk
  • 1 ½ cups sweet corn, cooked
  • 1 ¼ teaspoons salt
  • ¼ teaspoon black pepper
  • ½ cup cotija cheese, finely grated
  • 2 large eggs
  • 2 cups panko
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ lime, juiced
  • 2 tablespoons chipotle in adobo, sauce only
  • Cilantro for garnish
  • Cotija cheese for garnish
  • Paprika for garnish

DIRECTION

    Arancini

  1. Melt butter in skillet. Add flour and stir until golden and cooked. Stir in milk and cook with constant agitation until thickened and simmering.
  2. Remove from heat and fold in corn, 1 teaspoon salt, pepper, cotija and egg. Refrigerate until completely cooled.
  3. Once cooled, form into small balls and roll in panko. Place crusted balls in freezer for 30 minutes.
  4. Combine mayonnaise, sour cream, lime juice, adobo sauce and remaining salt in a small bowl. Set aside.
  5. Preheat fryer to 350ºF.
  6. Fry balls until fully cooked and golden. Remove, garnish with chipotle crema, cotija and cilantro. Serve.

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