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Mexican Street Corn Risotto Recipe

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4 from 7 reviews

This Mexican Street Corn Risotto is a creamy, flavorful twist on traditional risotto, inspired by the popular Mexican street corn snack. Sweet grilled corn kernels charred to perfection are combined with aromatic spices, creamy arborio rice, tangy sour cream, and crumbly cotija cheese. Topped with fresh cilantro, lime juice, and crunchy roasted pepitas, this comforting dish offers a beautiful balance of smoky, savory, and fresh flavors perfect for a unique weeknight dinner or a standout side dish.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Grilled Corn

  • 2 tbsp olive oil (divided)
  • 4 ears corn (husks removed)
  • 1 1/2 tsp salt (divided)
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp chipotle powder

Risotto Base

  • 2 tbsp shallot (minced)
  • 2 cloves garlic (minced)
  • 1 cup arborio rice
  • 1/4 cup chicken broth (for toasting rice)
  • 4 cups chicken broth (for cooking risotto)

Finishing Ingredients

  • 1/4 cup sour cream
  • 4–6 tbsp cotija cheese (crumbled)
  • 2–3 tbsp cilantro (rough chopped)
  • 1 tbsp fresh lime juice
  • Pepitas (roasted, salted, for topping)

Instructions

  1. Season and Grill Corn: Mix 1 tablespoon of olive oil with 1 teaspoon of salt, cumin, chipotle powder, and paprika. Brush this seasoned oil over the ears of corn. Grill over high heat for about 10 minutes, turning frequently until all sides are lightly charred. Remove and let cool, then carefully cut kernels from the cobs and set aside.
  2. Warm Broth: In a saucepan, heat 4 cups of chicken broth over medium heat and keep at a low simmer during the risotto preparation.
  3. Sauté Aromatics: In a large pan, heat the remaining 1 tablespoon olive oil over medium heat. Add minced shallots and a pinch of salt; sauté for 2-3 minutes until softened. Add minced garlic and sauté for an additional minute until fragrant.
  4. Toast Rice: Add arborio rice to the pan, stirring to coat and toast the rice for about 2 minutes until opaque and fragrant. Pour in 1/4 cup chicken broth and stir until absorbed. Add a small pinch of the remaining salt to season the rice.
  5. Cook Risotto: Begin adding the warm broth one ladle at a time, stirring frequently. Wait until each addition is fully absorbed before adding the next. Continue this slow cooking process until all broth is absorbed and the rice is creamy and tender, about 25–30 minutes.
  6. Finish Risotto: Turn off heat. Stir in sour cream, crumbled cotija cheese, fresh lime juice, chopped cilantro, and the grilled corn kernels until well combined and creamy.
  7. Serve: Dish out the risotto while warm. Top with roasted salted pepitas, additional cotija cheese, and fresh cilantro if desired. Enjoy immediately for best flavor and texture.

Notes

  • Keep the broth warm throughout cooking to ensure even absorption by the rice.
  • Use fresh ears of corn for best flavor; canned corn would alter the texture and sweetness.
  • If grilling corn is not possible, roasting corn under a broiler until charred works as a good substitute.
  • Adjust spice levels by varying the amount of chipotle powder depending on your heat preference.
  • For a vegetarian option, substitute vegetable broth for chicken broth and omit cotija cheese or use a plant-based alternative.
  • Stir frequently while cooking risotto to develop the creamy texture and prevent sticking.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://iamstarved.com/mexican-street-corn-risotto-recipe/