Quick Mexican Corn Risotto Recipes

QUICK MEXICAN CORN RISOTTO

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
• Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.

QUICK MEXICAN CORN RISOTTO

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes. Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.

CORN RISOTTO

Steps:

• Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
• Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
• Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
• Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
• Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
• In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
• Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

END OF SUMMER CORN RISOTTO RECIPE BY TASTY

Steps:

• Cut the corn kernels from the cobs.
• Add the corn cobs to a large pot with the chicken stock. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. Remove the pot from the heat.
• Melt the butter in a large, high-walled skillet over medium heat. Add the onion and season with salt. Cook, stirring frequently, until translucent, about 5 minutes.
• Add the rice and stir until fully combined. Let the rice toast for 1-2 minutes, until fragrant.
• Add the white wine and cook until evaporated about 2 to 3 minutes, stirring occasionally.
• Add 1 cup of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed, about 3 to 4 minutes. Continue adding the stock, ½ cup at a time, stirring continuously, until the rice is al dente about 15 to 20 minutes..
• Add the corn kernels and another ½ cup stock. Continue to cook, adding more stock as needed, until rice is tender and corn is cooked, about 10 to 15 minutes. You may have some leftover stock.
• Remove the pan from the heat and stir in the soft herb cheese. Season with black pepper and more salt to taste.
• Garnish with basil, shaved Parmesan, and more black pepper.
• Enjoy!

CORN RISOTTO

Steps:

• With food processor on, put shallots through feed tube to mince.
• Add carrots and chop.
• Heat butter in nonstick skillet. Add shallots and carrots, and saute over medium heat about 5 minutes.
• Shuck corn and strip kernels from cob. Add to skillet with milk, and cook over high heat.
• Wash, dry and chop thyme; add to skillet, and continue cooking until most of milk has evaporated.
• Meanwhile, remove stems from shiitake mushrooms, and discard. Wash, dry and slice mushrooms into thin strips.
• Grate cheese in food processor; set aside.
• Spoon corn mixture into food processor, and pulse two or three times to break up corn. Return to skillet with mushrooms and vegetable or chicken stock. Cook a few minutes, just to cook mushrooms through. Stir in cheese and serve.

SKILLET MEXICAN STREET CORN

Steps:

• Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
• Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
• Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
• Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

SWEET CORN RISOTTO

Steps:

• (NOTE: If using canned corn, skip this step.) Husk and wash corn and peel away all the silk, then slice the kernels off the cobs with a sharp knife. You should have about 2 1/2 cups corn kernels.
• Spin about a cup of the kernels in a food processor or blender until they are roughly chopped and milky. Scrape out the chopped corn and remix with the remaining whole kernels.
• In a large soup pot, saute the onion in the olive oil and butter with a pinch of salt until it is translucent and tender.
• Meanwhile, in a medium saucepan heat the vegetable broth and regulate the flame to keep it just below a simmer.
• When onions are soft, add the Arborio rice to the soup pot and stir it gently with a wooden spoon for two minutes. Next add the wine and stir until it is absorbed.
• Add a soup ladle of the heated broth and all the corn kernels to the rice and stir, keep it just at a simmer. Keep stirring until the broth is nearly all absorbed into the rice, then add another ladle.
• Continue with this process for 25 more minutes (TIP: Set timer now)-- adding a little broth at a time, stirring with a wooden spoon fairly frequently, for around 25 minutes or until the rice is al dente. It should form a creamy sauce around grains that are no longer crunchy but still firm.
• When the rice is just achieving this perfect balance of tender-firmness, stir in the last ladle of broth, the Parmesan cheese, and 2 Tbsp of chopped parsley.
• It is ready to serve!

CREAMY CORN AND GARLIC RISOTTO

Steps:

• Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally.
• Stir in rice and corn. Cook 1 minute, stirring occasionally.
• Stir in remaining broth. Heat to boiling; reduce heat to medium. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until rice is tender and creamy; remove from heat. Stir in cheeses and parsley.