Elote Bowl

Add the Spanish rice to a small saucepan over medium heat and cook until lightly toasted, about 1 minute. Add ¾ cups water and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 13 to 15 minutes.

Heat a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add plantain and cook until well browned, 3 to 4 minutes per side. Transfer plantains to a plate and sprinkle with salt. TIP: We will reuse this skillet in a later step.

Combine carrot, radish, lime zest, just half the lime juice, and just half the cilantro leaves and stems in a medium bowl. Add a pinch of salt and pepper.

Return the large nonstick skillet to the stove over medium-high heat with 1 tbsp vegetable oil. Add corn kernels and cook until brown in places, 5 to 7 minutes. In a medium bowl, combine remaining lime juice, remaining cilantro leaves and stems, sour cream, parmesan cheese and cooked corn.

Divide the Spanish rice and elote between bowls. Top with carrot-radish slaw and crispy plantains. Enjoy!