Tools
Elote Crispy Rice Salad
A bold, flavor-packed salad with crispy golden rice, charred corn, juicy tomatoes, and fresh herbs. Tossed in a creamy chipotle-lime dressing and topped with your choice of chili-lime chicken or caramelized tofu for a vibrant, meal-prep-friendly lunch or dinner. The KitchenAid® Compact Rice & Grain Cooker makes perfectly fluffy rice every time, while the KitchenAid Go™ Cordless Hand Blender quickly blends the smoky, creamy dressing.
Tools
Ingredients
For the Rice
1½ cups jasmine rice
1¾ cups water or broth
1 tsp kosher salt
For the Crispy Rice
3 tbsp neutral oil (avocado or canola)
Cooked rice
2 tbsp adobo sauce
For the Salad
2 cups corn kernels (fresh or frozen)
1 cup cherry tomatoes, halved
2 Persian cucumbers or 1 English cucumber, thinly sliced
½ cup finely diced red onion
½ cup chopped cilantro
½ cup crumbled cotija cheese
1 jalapeño, finely minced (optional)
For the Chipotle-Lime Dressing
½ cup mayonnaise
¼ cup plain Greek yogurt (or sour cream)
1 chipotle pepper in adobo
2 tbsp adobo sauce
Zest and juice of 1 lime
Pinch of kosher salt
For the Chili-Lime Protein
4 boneless, skinless chicken breasts or thighs or 1 (14-ounce) block extra-firm tofu, pressed and sliced
2 tbsp olive oil
2 tbsp adobo sauce
2 cloves garlic, grated
Zest and juice of 1 lime
1 tsp chili powder
Salt and freshly ground black pepper
Step by step
Cook the rice:
Rinse the rice under cold water until the water runs clear. Add the rice, water (or broth), and salt to the KitchenAid® Compact Rice & Grain Cooker and cook using the White Rice setting.
Spread the cooked rice onto a baking sheet or large plate to cool slightly. (Cold, day-old rice works especially well for crispy rice.)
Marinate and cook protein:
In a bowl, whisk together the olive oil, adobo sauce, garlic, lime zest and juice, chili powder, salt, and pepper. Add the chicken or tofu and toss to coat. Let marinate while you prepare the remaining ingredients.
For chicken: Grill or sear over medium-high heat for 5–7 minutes per side until cooked through. Let rest, then keep whole or slice before portioning.
For tofu: Sear in a skillet or roast at 425°F for 20–25 minutes, flipping halfway, until golden and firm. Keep pieces intact for portioning.
Make the Dressing:
Add the mayonnaise, Greek yogurt, chipotle pepper, adobo sauce, lime zest and juice, and a pinch of salt to the blending jar of the KitchenAid Go™ Cordless Hand Blender. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Cook the protein:
For the chicken, grill or sear over medium-high heat for 5–7 minutes per side, or until the internal temperature reaches 165°F. Let rest before slicing. For the tofu, sear in a skillet or roast at 425°F for 20–25 minutes, flipping halfway through, until golden brown.
Crisp the Rice:
Heat the neutral oil in a large skillet over medium-high heat. Add the rice in an even layer and drizzle the adobo sauce over the top. Press gently into the pan and cook undisturbed for 6–8 minutes, until crisp and golden on the bottom. Flip in sections and cook another 5–6 minutes until crisp throughout. Remove from the heat.
Char the Corn:
Using the same skillet, cook the corn over high heat for about 5 minutes, stirring occasionally, until lightly charred. If using fresh corn on the cob, char the ears first, then cut off the kernels.
Assemble:
In a large serving bowl, combine the charred corn, tomatoes, cucumber, red onion, cilantro, cotija, and jalapeño, if using. Toss with about half of the dressing.
Fold in the crispy rice, then top with the sliced chicken or tofu. Drizzle with the remaining dressing and garnish with extra cilantro, cotija, and lime wedges, if desired.
Meal Prep Tip:
Divide the salad among four meal prep containers. Top with the chicken or tofu and crispy rice. Pack the remaining dressing separately and drizzle over just before serving to keep the rice crisp.