Mexican Street Corn Risotto
Creamy risotto inspired by elote flavors with charred corn, cotija cheese, lime, and chili powder.
AI SCORE
94
/100
⏱️
63 min
Time
👥
4 people
Servings
🔥
485 kcal
Calories
📊
advanced
Difficulty
Ingredients
- 1 1/2 cups arborio rice
- 4 cups warm vegetable stock
- 2 ears corn, kernels removed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup cotija cheese, crumbled
- 1/4 cup Mexican crema
- 3 tbsp butter
- 2 tbsp olive oil
- Juice of 2 limes
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Fresh cilantro, chopped
Instructions
1
Char corn kernels in a dry pan until blackened in spots, set aside
2
Heat olive oil and 1 tbsp butter in heavy-bottomed pan
3
Sauté onion until translucent, add garlic for 1 minute
4
Add rice, stirring to coat grains for 2 minutes
5
Pour in wine, stirring until absorbed
6
Add warm stock one ladle at a time, stirring constantly until absorbed
7
Continue for 18-20 minutes until rice is creamy but al dente
8
Stir in charred corn, remaining butter, crema, and half the cotija
9
Finish with lime juice, chili powder, and paprika
10
Serve topped with remaining cotija and fresh cilantro
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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