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!
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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.
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.
- 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.
- 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.
- Enjoy!
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
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Printable Recipe Card
Mexican Street Corn Risotto
Equipment
- corn stripper optional
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
Nutrition
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!
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Until we eat again, I hope you have a delicious day!!
Keeley says
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--!!
Renée says
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
Dianna Fielding says
Can you make this the night before?
Renée says
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
Candice Richards says
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!
Renée says
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
Shiho says
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!
Renée says
You're welcome, Shiho! Glad you liked it!!
Helen says
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!
Renée says
Glad to hear it, Helen! Thanks for letting me know. Enjoy!
Carolyn says
This sounds delicious! I am making this asap!
Renée says
You won't be sorry, Carolyn! Thanks!!
Lane says
This is my dream dinner! Both of my favorite foods combined!
Renée says
I agree. I could eat it all the time! Thanks, Lane.
Rebecca Hubbell says
This Italian-Mexican mashup is so delicious! Loving all the bold flavors!
Renée says
HaHa! Love that you've referred to it as a mashup. That's exactly what it is!
Robin Gagnon says
What a fantastic side for grilled Tex-Mex dishes!
Renée says
Thanks. It really is! Glad you think so too!