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    Home » Side Dish Recipes

    Published: Aug 17, 2019 · Modified: Aug 19, 2023 by Renée · This post may contain affiliate links · 18 Comments

    Mexican Street Corn Risotto

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    A vertical title text collage of Mexican Street Corn Risotto along with a cute graphics and an ingredient list.
    A closeup photo of Mexican street corn risotto in a bowl with cheese and green onions as garnish.

    If you love Mexican street corn (and who doesn't), it's time to think outside the husk with this Mexican Street Corn Risotto. 

    White bowl filled with Mexican street corn risotto and corn on the cob in the background.

    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!

    Jump to:
    • The ingredient list :
    • What type of corn is best for this recipe?
    • What kind of broth or stock?
    • The easy instructions, and how to make homemade corn stock:
    • Additional recipes using corn:
    • Printable Recipe Card
    • Mexican Street Corn Risotto

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    Title text photo collage of Mexican street corn risotto with green onions and cilantro.

    The ingredient list :

    • corn kernels
    • corn stock or vegetable stock
    • butter
    • light-colored oil (I used avocado)
    • arborio rice
    • mayonnaise
    • lime juice
    • cilantro
    • ancho chili powder
    • Cojita cheese (or other favorite Mexican cheese)

    Check out my latest and greatest Kudos Kitchen tasty BBQ side dishes recipe roundup.

    Overhead photo of a bowl of Mexican street corn risotto with a spoon and a tray of corn on the cob.

    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!

    What type of corn is best for this recipe?

    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.

    What kind of broth or stock?

    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, and how to make 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.
    How to make Mexican Sweet Corn Risotto photo tutorial - kudoskitchenbyrenee.com
    • 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.
    • Cool.

    *Note - the corn stock may be made in advance if needed. Store it in a covered container and refrigerate for up to 3 days.

    How to make Mexican Sweet Corn Risotto photo tutorial - kudoskitchenbyrenee.com
    • 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.
    How to make Mexican Sweet Corn Risotto photo tutorial - kudoskitchenbyrenee.com
    • 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.
    How to make Mexican Sweet Corn Risotto photo tutorial - kudoskitchenbyrenee.com
    • 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.
    How to make Mexican Sweet Corn Risotto photo tutorial - kudoskitchenbyrenee.com
    • Meanwhile, stir together the sauteed corn, mayonnaise, and lime juice.
    How to make Mexican Sweet Corn Risotto photo tutorial - kudoskitchenbyrenee.com
    • 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.
    • Enjoy!
    How to make Mexican Sweet Corn Risotto photo tutorial - kudoskitchenbyrenee.com
    A colorful bowl of Mexican street corn risotto with limes, cheese, scallions and corn on the cob.

    Additional recipes using corn:

    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

    When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!

    Printable Recipe Card

    Sweet & Savory Roasted Mexican Sweet Corn Risotto - kudoskitchenbyrenee.com

    Mexican Street Corn Risotto

    Renee Goerger
    If you love Mexican street corn (and who doesn't), it's time to think outside the husk with this Mexican Sweet Corn Risotto.
    4.82 from 11 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 13 minutes mins
    Cook Time 20 minutes mins
    Total Time 33 minutes mins
    Course Main Dish, Side Dish, Vegetable - Side Dish, vegetarian main course
    Cuisine Tex-Mex
    Servings 8 cups
    Calories 418 kcal

    Equipment

    • 3 quart saucepan
    • large high-sided skillet
    • slotted spatula
    • chef's knife
    • cutting board
    • corn stripper optional
    • measuring cups and spoons

    Ingredients
     
     

    • 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

    Instructions
     

    • 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. 

    Notes

    Store any leftovers in an airtight container in the refrigerator for up to 5 days.
    May be frozen in an airtight freezer container for up to 3 months. Thaw in the refrigerator overnight and heat on the stovetop (or microwave), stirring frequently with a few tablespoons of water until hot.

    Nutrition

    Serving: 1cupCalories: 418kcalCarbohydrates: 32gProtein: 4gFat: 30gSaturated Fat: 7gCholesterol: 29mgSodium: 1298mgPotassium: 42mgFiber: 1gSugar: 1gVitamin A: 575IUVitamin C: 1.3mgCalcium: 50mgIron: 1.7mg
    Tried this recipe?Let us know how it was!

    I sincerely hope you've enjoyed today's recipe for Sweet & Savory Mexican Street Corn Risotto as much as I've enjoyed bringing it to you!

    Closeup photo of Mexican street corn risotto with lime wedges, scallions, smoked paprika and cheese.

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    Reader Interactions

    Comments

    1. Keeley says

      November 09, 2022 at 3:37 pm

      5 stars
      I was in a hurrtbso i used 2 boxes of
      ZATARAIN'S® Cilantro Lime Rice rather than the rice and chicken stock. I made the corn, using 4 ears fresh for 1 cup, and the rest frozen, then folowed tge recipe as written, adding more cilantro and more lime juice. Was a huge hit and everyone wants recipe--!!

      Reply
      • Renée says

        November 10, 2022 at 6:56 am

        That's awesome, Keeley! More cilantro and lime juice is never a bad thing!!
        I'm glad you made the recipe your own using what you had on hand.
        I hope you shared the recipe. LOL
        Have a great day and thanks for the 5 star rating. I appreciate it!
        -Renee

        Reply
    2. Dianna Fielding says

      July 22, 2022 at 9:38 am

      Can you make this the night before?

      Reply
      • Renée says

        July 22, 2022 at 2:21 pm

        Hi, Dianna.
        You can except you may need to add more liquid (water or broth) to thin the risotto once it's been refrigerated to give it that traditional risotto texture.
        I've not tried it before so you may have to play with the liquid amount (start with a small amount first), until you're happy with the texture.
        I hope that makes sense. Let me know how it turns out if you decide to do it.
        Take care,
        Renee

        Reply
    3. Candice Richards says

      February 27, 2022 at 7:03 am

      5 stars
      Great recipe! I made it for a family gathering and doubled it. I put extra ancho chili powder and mixed in more cotija cheese than called for. My family loved it!

      Reply
      • Renée says

        February 27, 2022 at 8:56 am

        YUM!! Love the addition of ancho chili powder, and you can never go wrong with more cheese!!
        Thanks for the 5-star rating, Candice. So glad everyone enjoyed this recipe.
        Have a great day!
        Renee

        Reply
    4. Shiho says

      August 18, 2019 at 3:18 am

      5 stars
      We used corn kernels off fresh corns and it was delicious! It was first time we try corn risotto and the recipe was very easy to follow. Thank you!

      Reply
      • Renée says

        August 18, 2019 at 10:11 am

        You're welcome, Shiho! Glad you liked it!!

        Reply
    5. Helen says

      August 18, 2019 at 3:17 am

      5 stars
      I'd never tried a Mexican risotto before so didn't really know what to expect, but this was truly delicious! I really appreciated the step by step instructions and tips, too. Thank you so much - we'll be making this again!

      Reply
      • Renée says

        August 18, 2019 at 10:12 am

        Glad to hear it, Helen! Thanks for letting me know. Enjoy!

        Reply
    6. Carolyn says

      August 31, 2018 at 4:11 pm

      5 stars
      This sounds delicious! I am making this asap!

      Reply
      • Renée says

        September 02, 2018 at 2:36 pm

        You won't be sorry, Carolyn! Thanks!!

        Reply
    7. Lane says

      August 27, 2018 at 6:14 pm

      5 stars
      This is my dream dinner! Both of my favorite foods combined!

      Reply
      • Renée says

        August 28, 2018 at 8:58 am

        I agree. I could eat it all the time! Thanks, Lane.

        Reply
    8. Rebecca Hubbell says

      August 26, 2018 at 7:29 am

      5 stars
      This Italian-Mexican mashup is so delicious! Loving all the bold flavors!

      Reply
      • Renée says

        August 26, 2018 at 8:29 am

        HaHa! Love that you've referred to it as a mashup. That's exactly what it is!

        Reply
    9. Robin Gagnon says

      August 25, 2018 at 4:06 pm

      5 stars
      What a fantastic side for grilled Tex-Mex dishes!

      Reply
      • Renée says

        August 25, 2018 at 4:22 pm

        Thanks. It really is! Glad you think so too!

        Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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