If you love Mexican street corn (and who doesn’t), it’s time to think outside the husk with this Mexican Street Corn Risotto.
Mexican Street Corn Risotto is creamy, crunchy, sweet and savory.
You can eat it as a vegetarian main course, a delicious and unexpected side dish to your favorite protein, or with a spoon straight out of the pot like I did (shhh, don’t tell).
No matter how you choose to eat it…just make sure you do!
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Sweet & Savory Street Corn Risotto is available near the end of this post. OR click on the “jump to recipe” text (below) to be taken directly to the recipe.Jump to Recipe
The ingredient list :
- corn kernels
- corn stock or vegetable stock
- light-colored oil (I used avocado)
- arborio rice
- lime juice
- ancho chili powder
- Cojita cheese (or other favorite Mexican cheese)
Every summer we visit a local farmer’s market specifically for their corn on the cob. This year I was very ambitious and purchased far more corn than I normally do.
It was on the drive home when I came up with the idea for making Mexican Street Corn Risotto, and boy am I glad I did!
Can I use canned or frozen corn kernels to make this recipe, or does it need to be fresh kernels off the cob?
Honestly, you’ll get the best flavor from kernels fresh off the cob, but since that isn’t always available, frozen corn (thawed first) or a good quality canned corn will work in a pinch.
If using canned corn, save the liquid from the can and use it in the risotto stock in order to squeeze out as much corn flavor as you possibly can.
I see this recipe calls for corn stock or vegetable stock. Which is preferred, and what if I don’t have either of those on hand? Will a chicken stock work also?
If you’re using the fresh corn kernels right off the cob, making fresh corn stock is as simple as simmering the cobs (kernels removed) in water for approximately 30 minutes. Remove the spent cobs from the liquid, and viola…corn stock! (instructions below)
I recommend using corn stock in this recipe for a fresh-picked corn flavor, but a store-bought vegetable stock will also work to keep this a vegetarian dish, and still impart delicious flavor.
However, if you’re not interested in this being a vegetarian dish and the corn stock is not an option, then, by all means, use chicken stock to cook the risotto. The results will be every bit as rich and flavorful no matter which choice of risotto cooking liquid you use.
The easy instructions for making Mexican Street Corn Risotto, and homemade corn stock:
- Remove the kernels from 3 or 4 fresh ears of corn (which have been shucked and the silks removed), and saute the kernels in a skillet with butter, salt, and pepper. Cool and set aside.
*Note – the corn may be made in advance if needed. Store the sauteed corn in a covered container and refrigerate for up to 3 days.
- Reserve the cobs to make the corn stock.
- Add the cobs to a large stockpot and cover with 5 cups of water. Simmer over medium-low heat for approximately 30-40 minutes.
- Remove the spent cobs from the water and discard.
- Season the corn stock with salt and pepper to taste.
*Note – the corn stock may be made in advance if needed. Store it in a covered container and refrigerate for up to 3 days.
- To make the Mexican Sweet Corn Risotto, melt butter and oil in a large skillet over medium heat.
- Add the arborio rice and stir well to coat each grain in the oil.
- Heat the stock on the stovetop (if refrigerated) to a simmer.
- Add the heated stock to the skillet approximately 1½ – 2 cups at a time and stir continuously until the stock is almost all absorbed by the rice. This will take approximately 5-7 minutes.
- Continue the same process of adding the hot stock and stirring the rice with the remaining stock until all has been used and the risotto is plump and creamy.
- Meanwhile, stir together the sauteed corn, mayonnaise, and lime juice.
- Stir the corn mixture into the hot risotto and stir well to heat through and combine.
- Serve hot and garnish with chopped, fresh cilantro, crumbled Cojita cheese, scallions, and a liberal sprinkling of ancho chili powder.
For other delicious recipes using corn, please click on the following titles for:
Southern Sweet Corn Fritters from Julia’s Simply Southern
Sweet Corn Salad from She Loves Biscotti
Corn Relish from Savoring the Good
Alice’s Freezer Corn from Pray, Cook, Blog
Pumpkin Corn Chowder with Shrimp from (yours truly) Kudos Kitchen
Chilled Orzo Pasta Salad with Corn and Blueberries from (yours truly) Kudos Kitchen
Sweet Corn Butterscotch Schnapps Ice Cream from (yours truly) Kudos Kitchen
Garlic Focaccia with Sweet Corn from (yours truly) Kudos Kitchen
Below is the printable recipe card along with the nutritional information for today’s delicious side dish of Mexican Street Corn Risotto.
Mexican Street Corn Risotto
- 3 cups corn fresh, frozen (thawed) or canned
- 4 tablespoons butter, divided
- 4 cups corn stock or vegetable stock, chicken stock will also work
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 2 tablespoons avocado oil or other light, healthy oil
- 1½ cups arborio rice
- ½ cup mayonnaise
- 3 teaspoons lime juice fresh
- ¼ cup fresh cilantro, chopped
- ½ cup Cotija cheese, crumbled
- ½ teaspoon ancho chile powder, or to taste
- ¼ cup chopped scallions
- In a medium saucepan, heat the stock to simmer.
- In a large skillet, cook the corn over medium-high heat along with 2 tablespoons butter, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally for 3-5 minutes. Remove to a bowl and set aside.
- In the same skillet, melt the remaining 2 tablespoons butter, and the oil. Add the arborio rice, and stir to coat it in the butter and oil. Stir in the remaining salt and pepper.
- In increments, add the heated stock to the skillet 1½ – 2 cups at a time, stirring the rice continually until almost all of the stock is absorbed into the rice.
- Continue the same process with adding the stock and stirring the rice continually until all of the stock in the stockpot has been added to the risotto. This should take approximately 20-22 minutes for the rice to be tender. *Note – the risotto will be smooth, creamy, and almost doubled in bulk.
- Meanwhile, add the mayonnaise to the corn kernels, along with the lime juice. Stir well and add the corn mixture into the risotto. Stir well to combine and heat through.
- Stir in the Mexican cheese and ancho chili powder.
- To serve, garnish with the cilantro, scallions, and lime wedges.
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