Crisp, sweet corn, grilled in smoky spices, is tossed in a creamy and decadent risotto. I finish the dish with fresh cilantro, lime juice, salty cotija cheese and tangy sour cream. This recipe is a delicious combination of two iconic, classic dishes!
Mexican street corn, or elote, is a popular snack of whole corn, doused in spices, charred on a grill and slathered in a creamy sauce of mayo and sour cream. It’s the best thing ever. There is a cob-free version of this called ‘esquites,’ which is basically the same dish, only the kernels are removed and tossed in the sauce and served in a cup.
Risotto is an Italian rice dish made from short grain Arborio rice, cooked with wine and broth, or stock. The starchy rice becomes creamy and sticky after being continuously stirred into the liquids.
These two foods originate from two totally different parts of the globe but come together beautifully!
Here’s what you need:
Prepare the corn first.
First make a dressing for the corn by combining olive oil with the spices. Brush the mixture all over the whole corn.
Grill the corn until it is charred and just cooked through.
Slice the kernels from the cob once they have cooled enough to handle, and set them aside to add to the rissoto later on.
Start the risotto.
Sauté the shallots and garlic until soft and translucent.
Toast the rice.
Sauté the dry rice with the aromatics for a couple of minutes. Add the wine and some salt and continue to sauté until the wine is absorbed.
Start adding the broth.
Keep the broth hot on the stove while cooking the risotto. If the broth is cold, it will stop the cooking process with each addition.
Add the broth, a ladleful at a time, to the rice. Once one ladle of broth is absorbed, add another, and so on… Continue this process until all of the broth is in.
Keep on stirring.
This is a recipe that tests patience. In order to reach creamy perfection, you must continue to stir the risotto as it cooks.
Once all of the broth is in and the risotto is ready, turn off the heat, then start adding in the elote ingredients. Start by adding the reserved grilled corn.
Then the sour cream, lime juice, cotija and cilantro. The cotija cheese is pretty salty, so I start with a small amount and build onto that if needed.
I always have to have a bit of crunch, so I love topping my elote risotto with some roasted and salted pepitas.
This elote risotto makes a great side dish or even a main course!
Other recipes to try:
Mexican Street Corn Risotto
Ingredients
- 2 tbsp olive oil divided
- 4 ears corn husks removed
- 1 1/2 tsp salt divided
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp chipotle powder
- 2 tbsp shallot minced
- 2 cloves garlic minced
- 1 cup arborio rice
- 1/4 cup dry white wine
- 4 cups chicken broth
- 1/4 cup sour cream
- 4-6 tbsp cotija cheese crumbled
- 2-3 tbsp cilantro rough chopped
- 1 tbsp fresh lime juice
- pepitas roasted, salted
Instructions
- Mix together 1 tablespoon of olive oil with 1 teaspoon of salt, the cumin, chipotle powder and paprika. Brush this seasoned oil all over the ears of corn. Grill the corn on high heat for about 10 minutes, turning frequently to ensure all sides get slightly charred. Remove from the grill and allow to cool before handling. When cool, remove the corn kernels from the cob with a sharp knife. Place the kernels in a bowl and set aside for later. Heat the broth in a saucepan over medium heat and keep it at a low simmer while making the risotto. In a large pan, heat the other tablespoon of olive oil over medium heat. Add the shallot and a pinch of salt and sauté for a couple minutes then add the garlic. Sauté for just a minute more and add the dry rice. Sauté the dry rice to toast it for a couple minutes. Add the wine and a half teaspoon of salt and sauté for a minute until absorbed.Add the broth, a ladle at a time to the rice. Stir each ladle into the rice until it is fully absorbed before adding more broth. Repeat this process until all of the broth is added, stirring continuously. The entire process should take about 30 minutes. Turn off the heat. Stir in the sour cream, cotija cheese, lime juice, cilantro and pepitas.