Print

Mexican Street Corn Risotto

Mexican Street Corn Risotto - KJ & Company

I don’t even know where to start with this Mexican Street Corn Risotto, because it is loaded with so many good things! From the creamy risotto base, to the perfectly roasted sweet corn, to the salty bacon, the sharp crumble of Cojita cheese and the fresh zing from the cilantro, this dish is sure to be a hit!

Ingredients

Instructions

  1. Preheat your oven to 400 degrees. Toss the frozen corn together with the chili powder and spread evenly on a baking sheet. Roast the corn for 15-20 minutes, or until it starts to caramelize and roast evenly. Remove from the oven and set aside.
  2. Meanwhile, preheat a large skillet or sauté pan over medium heat. Add the bacon and cook until crispy, but not burned, about 5 minutes. Remove the bacon from the pan onto a plate lined with a paper towel. Add the butter to the bacon grease in the pan and let it melt. Add in the onion and lightly sauté until translucent, about 5 minutes, being careful to not let it brown.
  3. Add the rice into the skillet and sauté it slightly until it is completely coated in the butter and bacon grease. Deglaze the pan with the white wine and stir to coat, making sure to scrap all the bits off the bottom of the pan. Add in the chopped garlic.
  4. Reduce the heat slightly and add in 2 cups of the chicken stock. Let the rice simmer in the stock, stirring every couple minutes, and add more stock in increments of 1-2 cups when the rice starts to soak it all up. Repeat this process until the rice is completely cooked through and all the stock has been used. It is a labor of love that is worth it!
  5. Once the risotto is cooked through, add the Cojita cheese in and stir until melted and combined. Stir in the roasted corn, crispy bacon and chopped cilantro. Season to taste with salt and pepper.

Notes