Elote Street Corn Arancini
Ingredients
- 2 cups BEN’S ORIGINAL™ 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
Elote Street Corn Arancini
Makes: 12 Servings
Fried panko-crusted BEN’S ORIGINAL™ INTERNATIONAL GRAINS™ Arborio Rice and sweet corn garnished with ancho garlic crema, cotija and cilantro
Rice: BEN’S ORIGINAL™ INTERNATIONAL GRAINS™ Arborio Rice
Direction
Arancini
- Melt butter in skillet. Add flour and stir until golden and cooked. Stir in milk and cook with constant agitation until thickened and simmering.
- Remove from heat and fold in arborio rice, corn, 1 teaspoon salt, pepper, cotija and egg. Refrigerate until completely cooled.
- Once cooled, form into small balls and roll in panko. Place crusted balls in freezer for 30 minutes.
- Combine mayonnaise, sour cream, lime juice, adobo sauce and remaining salt in a small bowl. Set aside.
- Preheat fryer to 350ºF.
- Fry balls until fully cooked and golden. Remove, garnish with chipotle crema, cotija and cilantro. Serve.