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Mexican Street Corn Risotto

Mexican Street Corn Risotto

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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mexican-Italian Fusion
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 cup Arborio rice
  • 2 cups corn kernels fresh or frozen
  • 4 cups chicken broth
  • 1 small yellow onion finely chopped
  • 3 cloves garlic minced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • ½ cup dry white wine
  • ½ cup cotija cheese crumbled
  • ½ cup parmesan cheese
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • 1 lime juiced
  • ¼ cup cilantro chopped
  • Salt and black pepper to taste

Method
 

  1. Heat a skillet and roast the corn until lightly charred. Set aside.
  2. Warm chicken broth in a small saucepan.
  3. Heat olive oil and butter in a large pan over medium heat.
  4. Add onion and garlic. Cook until softened.
  5. Stir in Arborio rice and toast for 1–2 minutes.
  6. Pour in white wine and stir until mostly absorbed.
  7. Add warm broth one ladle at a time, stirring frequently until absorbed.
  8. Continue adding broth until rice becomes creamy and tender.
  9. Stir in roasted corn, chili powder, smoked paprika, and lime juice.
  10. Remove from heat and mix in cotija, parmesan, and cilantro.
  11. Season with salt and pepper. Serve warm.

Notes

  • Use Arborio rice for proper creamy risotto texture.
  • Warm broth helps the rice cook evenly.
  • Fresh lime juice gives the dish its signature brightness.
  • Let the risotto rest 2 minutes before serving for the best consistency.