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!

We couldn’t get enough of this Mexican Street Corn Risotto! Seriously, my husband said he could just eat bowls of it. Whether its for a weeknight dinner or a fun new spin on a side dish for the holidays, it will be gone before you know it! How fun would it be to show up with this dish for Friendsgiving or Thanksgiving?

It’s a comfort food dish that has so many good things inside that your tastebuds will go crazy. It can be served as a side dish, or even a main dish! You could easily top it with a grilled protein such as shrimp, chicken or steak to make it more of a complete meal, or just dig in the way it is!

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Mexican Street Corn Risotto

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(1 votes, average: 5.00 out of 5)

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5 from 1 review

• Author: KJ & Company - Kate Poskochil
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

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!

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Ingredients

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• 6 oz chopped bacon
• 1 small onion, diced
• 16 oz bag frozen corn
• 1/2 teaspoon chili powder
• 1 tablespoon butter
• 1 tablespoon chopped garlic
• 2 1/2 cups arborio rice (risotto rice)
• 1 cup dry white wine
• 6 cups chicken stock
• 1/3 cup Cojita cheese
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 350 degrees. Toss the frozen corn with the chili powder and then spread evenly on a baking sheet. Roast the corn for about 15-20 minutes or until slightly crispy and roasted.
2. In a large skillet over medium heat, brown the bacon pieces until crispy, about 5-10 minutes. Melt in the butter and add the onion and garlic to saute until translucent without browning, about 5 minutes. Add in the arborio rice and toss to coat. Let the rice toast for about a minute in the pan, then deglaze the skillet with the white wine. Stir in the roasted corn.
3. Reduce the heat to medium-low and add in 1 cup of chicken stock at a time, letting the rice simmer and absorb the chicken stock for about 5-8 minutes before adding more chicken stock. Repeat this process until all the chicken stock has been used and the rice is cooked through. Stir in the crumbled Cojita cheese and chopped cilantro and serve.

• Prep Time: 15 minutes
• Cook Time: 45 minutes

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