Mexican Street Corn Risotto
Servings: 4 servings
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.