Description
Mexican Street Corn Risotto is a creamy, flavorful dish that beautifully combines the essence of summer street fairs with the comfort of home cooking. Bursting with sweet corn, zesty lime, and crumbly cotija cheese, this risotto is perfect for any occasion, whether it’s a cozy family dinner or a lively gathering with friends. Each spoonful offers an inviting taste of Mexico, making it a delightful addition to your culinary repertoire.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh corn kernels (about 2 ears)
- 4 cups low-sodium vegetable broth
- 1 medium red onion, finely chopped
- 1/2 cup crumbled cotija cheese
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Prep your ingredients: Finely chop the red onion and remove corn from cobs if using fresh.
- Sauté aromatics: In a large skillet over medium heat, melt olive oil and butter. Add onions and sauté until translucent.
- Add Arborio rice and toast for 1-2 minutes until glistening.
- Gradually pour in vegetable broth one ladle at a time, stirring continuously until absorbed before adding more.
- Once creamy (about 18-20 minutes), stir in corn, lime juice, chili powder, salt, and pepper to taste.
- Fold in cotija cheese and cilantro before serving warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg