Mexican-style Elote Risotto
About the Dish
This dish is a match made in heaven: the creaminess of risotto combined with the bold flavors of Mexican street corn, all in one delicious bowl.
The aroma of corn and spices will fill your kitchen and your senses, making your mouth water with anticipation.
The risotto is cooked to perfection, with just the right amount of creaminess, and the addition of cotija cheese adds a tangy and salty note that perfectly complements the sweetness of the corn. The spices - chili powder, lime, and cilantro - add a zesty and fresh kick to the dish, making it even more irresistible.
Details
(per 100g)prep time
servings
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Ingredients
- ·2 cupos of corn kernels (fresh or frozen)
- ·1 onion chopped
- ·1 garlic clove minced
- ·1 cup of arborio rice
- ·4 cupos of vegetable broth
- ·1/2 cup of cotija cheese crumbled
- ·2 tbsp of olive oil
- ·1 tbsp of chili powder
- ·1 lime
- ·1/4 cup of cilantro, chopped
- ·Salt and pepper to taste
Instructions
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