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Creamy Street Corn Risotto with Cotija and Lime Crema

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A creamy risotto with a Mexican street-food twist featuring roasted corn, crumbly Cotija cheese, and a tangy lime crema. Quick and easy to make, perfect for weeknights or casual dinner parties.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300g)
  • 2 cups fresh corn kernels (from about 3 medium ears)
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth (960ml), kept warm
  • ½ cup dry white wine (120ml), optional
  • ¾ cup Cotija cheese, crumbled
  • ¼ cup heavy cream (60ml)
  • Juice of 1 large lime
  • ¼ cup sour cream (60ml)
  • 1 teaspoon chili powder
  • A handful fresh cilantro, chopped
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Spread fresh corn kernels on a baking sheet, toss with 1 tablespoon butter, chili powder, and a pinch of salt. Roast for about 15 minutes until golden and slightly charred, stirring halfway.
  2. Place 4 cups vegetable broth in a saucepan and keep warm on low heat.
  3. In a large skillet, melt 2 tablespoons butter over medium heat. Add chopped onion and cook for 4–5 minutes until translucent and soft, stirring occasionally. Add minced garlic and cook for another minute until fragrant.
  4. Add Arborio rice to the skillet and stir to coat with butter and onion mixture. Cook for 2–3 minutes until edges of rice become translucent.
  5. Pour in ½ cup dry white wine and stir continuously until liquid mostly evaporates, about 2–3 minutes. If skipping wine, start adding broth now.
  6. Add warm broth one ladle (about ½ cup) at a time, stirring frequently and waiting until most liquid is absorbed before adding next ladle. Continue for 18–20 minutes until rice is creamy but still slightly firm.
  7. When about 5 minutes remain, stir in roasted corn kernels to warm through.
  8. Remove skillet from heat, stir in ¼ cup heavy cream and ¾ cup crumbled Cotija cheese until melted and creamy. Season with salt and pepper to taste.
  9. In a small bowl, mix ¼ cup sour cream with fresh lime juice and a pinch of salt to make lime crema. Adjust lime juice to taste.
  10. Serve risotto on plates, drizzle with lime crema, and sprinkle with chopped cilantro. Finish with a crack of black pepper.

Notes

Keep broth warm to ensure even cooking and creamy texture. Stir gently and frequently but avoid over-stirring. If risotto thickens too much before rice is tender, add a splash more broth or water. Risotto is best served immediately but can be reheated gently with added broth. For dairy-free, substitute butter and cream with olive oil and coconut yogurt for the crema. Frozen corn can be used if fresh is unavailable; thaw and pat dry before roasting.

Nutrition

Keywords: risotto, street corn, Cotija cheese, lime crema, creamy risotto, Mexican, easy dinner, vegetarian, gluten-free

Find it online: https://blingbite.com/creamy-street-corn-risotto-recipe-with-cotija-and-lime-crema-guide/