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Creamy Mexican Street Corn Risotto Recipe with Cotija and Lime

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A creamy, comforting risotto combining the sweetness of roasted Mexican street corn with tangy lime and salty Cotija cheese, perfect for quick weeknight dinners or festive gatherings.

Ingredients

Scale
  • 1 ½ cups (300g) Arborio rice
  • 2 cups (from 3 medium ears or about 300g) fresh corn kernels
  • 3 tablespoons (45g) unsalted butter
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 5 cups (1.2 liters) vegetable or chicken broth, warmed
  • ½ cup (120 ml) dry white wine (optional)
  • 2 tablespoons fresh lime juice
  • ¾ cup (75g) Cotija cheese, crumbled
  • 2 tablespoons fresh cilantro, chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Warm the broth in a medium saucepan and keep it simmering gently over low heat.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add fresh corn kernels and cook, stirring occasionally, until golden and slightly charred, about 5-7 minutes. Remove and set aside.
  3. In the same skillet, reduce heat to medium and add 2 tablespoons olive oil and 3 tablespoons unsalted butter. Once melted, add finely chopped onion and cook until soft and translucent, about 4-5 minutes. Add minced garlic and cook 1 more minute until fragrant.
  4. Add Arborio rice to the skillet and stir to coat with butter and oil. Cook for 2-3 minutes until edges of grains become translucent but centers remain opaque.
  5. Pour in dry white wine, stirring constantly until mostly absorbed by the rice. If skipping wine, begin with broth in the next step.
  6. Ladle in about ½ cup of warm broth at a time, stirring frequently. Wait until liquid is mostly absorbed before adding the next ladle. Continue for about 18-20 minutes until rice is tender but still slightly firm.
  7. Stir in the roasted corn kernels and cook for 2-3 more minutes until heated through.
  8. Remove skillet from heat. Stir in fresh lime juice and crumbled Cotija cheese. Season with salt and freshly ground black pepper to taste. Add chopped cilantro and mix well.
  9. Let the risotto rest for 1-2 minutes to thicken slightly before serving.

Notes

Keep broth warm throughout cooking to maintain temperature and ensure creamy texture. Stir gently but consistently to release rice starch. If risotto becomes too thick, add a splash of broth or water before serving. Roasting the corn separately enhances sweetness and adds smoky flavor. For dairy-free options, substitute butter with vegan margarine and Cotija cheese with vegan cheese or nutritional yeast.

Nutrition

Keywords: Mexican street corn, risotto, Cotija cheese, lime, creamy risotto, easy dinner, weeknight meal, comfort food

Find it online: https://blipflavor.com/creamy-mexican-street-corn-risotto-recipe-with-cotija-and-lime-easy-step-by-step-guide/