Elote Crispy Rice

Char the corn kernels in a pan using a kitchen torch until blackened spots appear.

Transfer the charred corn to a metal bowl.

Add chopped green onions, chopped green herbs, grated garlic, red powder and orange powder to the bowl with the corn; mix well.

Melt butter in a non‑stick pan.

Add the leftover rice to the pan, sprinkle the red and orange powders over it, drizzle mayonnaise to help bind, and stir until evenly coated.

Press the rice mixture into the pan to form a flat pancake and cook until a crispy golden‑brown crust forms.

Invert the pan onto a plate to release the crispy rice cake.

Spread the corn and herb mixture over the top of the rice cake.