This Mexican Sweet Corn Risotto comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the ingredients based on what’s in your fridge or use it as a chance to clean out those leftovers, it’s just that simple! Trust me, you’ll be amazed at how delicious a few staple ingredients can be when you mix them up with amazing Mexican flavors.
Ingredient Breakdown
- Arborio Rice
- Vegetable Broth
- Sweet Corn
- Onion
- Garlic use about 1/2 teaspoon
- Parmesan Cheese
- Butter and Olive Oil
- Chili Powder
- Salt and Pepper
- Cilantro
The Cooking Process
How to Make Mexican Sweet Corn Risotto
- Heat the Broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
- Sauté the Onions: In a separate large skillet, heat olive oil and butter over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.
- Add Garlic and Rice: Stir in the minced garlic and Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted, you want to get that nutty aroma.
- Spice It Up: Add the chili powder next and stir well to coat the rice!
- Liquid Love: Begin adding the warm broth, one ladle at a time. Allow the rice to absorb the liquid before adding more. Stir frequently until the rice is creamy and al dente, about 20 minutes total.
- Add Corn and Cheese: Once the rice is cooked, stir in the sweet corn and Parmesan cheese. Season with salt and pepper to taste.
- Garnish & Serve: Garnish with freshly chopped cilantro before serving.
This Mexican Sweet Corn Risotto has become my go-to recipe for those busy weeknights when I want something comforting and satisfying without spending hours in the kitchen. I can literally hear my kids’ cheers from the kitchen when it’s served! I’m a real sucker for anything with corn, and the best part is you can throw in whatever you need to use up in the fridge. Versatility is key, and trust me, you’ll want to make this again and again!
If you loved this risotto, be sure to check out my White Wine and Parmesan Risotto, my Slow Braised Pot Parmesan Risotto, or my Spring Pea Risotto!
Why This Recipe Works
Quick & Easy
This risotto comes together in under 30 minutes! You won’t believe how quickly you can create something that tastes so gourmet.
One Pot
Minimal cleanup required here! Everything cooks in one skillet, meaning less time scrubbing pots and more time enjoying dinner with your family.
Customizable
You can use whatever ingredients you have! Got a random veggie in the fridge? Toss it in. Out of corn? No problem!
Comfort Food
It’s loaded with tons of flavor, creamy texture, and a warmth that’ll make you want to curl up on the couch after a long day.
Kid-Friendly
Your whole family will love it! This recipe tackles picky eaters head-on my kids devour it!
Serving & Storage
What to Serve With This
Pair your risotto with a light salad or some crusty bread. I love to serve it alongside roasted veggies or even grilled chicken for a well-rounded meal.
Storage
This Mexican Sweet Corn Risotto will keep well in the refrigerator for up to 3 days in an airtight container. Just remember, the texture will change as it sits since the rice absorbs the broth.
Reheating Instructions
When you’re ready to enjoy your leftovers, simply heat it up in a skillet over medium heat with a splash of broth or water to make it creamy again. Stir frequently until heated through!
Freezer Friendly
I typically don’t recommend freezing risotto, as the rice tends to become mushy. But if you absolutely have to, freeze it in individual portions and reheat on the stovetop.
Final Thoughts
Honestly, cooking should be fun and stress-free! This Mexican Sweet Corn Risotto not only delivers big flavors but also comes together in a flash, making it a perfect addition to any busy family’s meal rotation. Enjoy! Follow us on Pinterest for daily meal inspiration!
Mexican Sweet Corn Risotto
Ingredients
Method
- In a saucepan, heat the vegetable broth and keep warm over low heat.
- In a large skillet, heat olive oil and butter over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.
- Stir in the minced garlic and Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted.
- Add the chili powder and stir well to coat the rice.
- Begin adding the warm broth, one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir frequently until the rice is creamy and al dente, about 20 minutes total.
- Once the rice is cooked, stir in the sweet corn and Parmesan cheese. Season with salt and pepper to taste.
- Garnish with freshly chopped cilantro before serving.