Mexican Street Corn Risotto

Before comfort food became trendy, there was always that one dish that made people pause mid-conversation, take a bite, and smile. Mexican Street Corn Risotto is exactly that kind of recipe. It blends the creamy elegance of Italian risotto with the bold, smoky flavors of Mexican elote. This dish was made for gatherings — the kind where the table is loud, the plates are passed around, and everyone asks for the recipe before dessert.

Corn brings sweetness, chili adds warmth, lime cuts through the richness, and parmesan ties everything together in a silky finish. It’s indulgent without being heavy and familiar yet exciting. Whether you’re hosting a dinner party or simply elevating a weeknight meal, this risotto delivers depth, comfort, and unforgettable flavor.

Ingredients

• 1 ½ cups Arborio rice
• 4 cups vegetable broth, warmed
• 2 cups corn kernels (fresh or roasted)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp butter
• ½ cup grated parmesan cheese
• ¼ cup crumbled cotija cheese
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt to taste
• Black pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped

Instructions

1. Heat olive oil and butter in a large pan over medium heat.
2. Add onion and sauté until soft and translucent.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add Arborio rice and toast for 1–2 minutes, stirring constantly.
5. Pour in warm broth one ladle at a time, stirring until absorbed before adding more.
6. Continue this process for 18–20 minutes until rice is creamy and tender.
7. Stir in corn, chili powder, smoked paprika, salt, and pepper.
8. Remove from heat and fold in parmesan, cotija, and lime juice.
9. Garnish with fresh cilantro and serve warm.

Why This Dish Works for Parties

This risotto holds beautifully, scales easily, and feels luxurious without demanding expensive ingredients. The corn adds texture, while the cheeses deliver richness — making it a crowd-pleasing centerpiece.

Mexican Street Corn Risotto

Creamy Italian risotto infused with bold Mexican street corn flavors, finished with lime, cotija, and parmesan.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Dish, Side Dish

Cuisine: Italian Fusion, Mexican

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups Arborio rice
• 4 cups vegetable broth warm
• 2 cups corn kernels
• 1 onion chopped
• 3 cloves garlic minced
• 0.5 cup parmesan cheese grated
• 0.25 cup cotija cheese crumbled

Equipment

• Large skillet or saucepan
• Wooden spoon
• Ladle

Method

 

1. Sauté onion and garlic in oil and butter until soft.
2. Toast rice briefly, then add broth gradually while stirring.
3. Cook until creamy, then stir in corn, cheeses, and lime.

Notes

Serve immediately for best texture.