I’ve always loved a good fusion recipe, and this Elote Risotto might be one of my proudest. It brings together two things I adore: the creamy indulgence of Italian risotto and the bold, punchy flavors of Mexican street corn (elote). The result is comforting yet bright, rich yet balanced, and packed with flavor in every spoonful.
The goal of this recipe was to capture everything I love about elote: the smoky-sweet corn, the tangy crema, the salty cotija, the kick of chili and lime—and fold it all into a silky, starchy risotto base. Fusion? Definitely. But forced? Not even close. It’s a natural pairing that tastes like it was meant to be.
There’s a lot happening with this recipe, but every step builds on the last:
Corn is treated with love. We char some kernels for smoky depth, boil others for sweetness, and then blend those boiled kernels into a creamy corn sauce that adds serious silkiness to the final dish.
The broth gets infused. Simmering the corn husks, bay leaves, and a chile de arbol in the chicken broth gives a subtle, warming flavor that makes the risotto base feel anything but basic.
Finishing touches matter. Lime juice brightens, cotija melts in for a salty punch, and a dusting of Tajín at the end brings that unmistakable elote energy.
A Few Quick Tips
Don’t skip the broth infusion. It’s an easy step that gives the risotto so much more dimension.
You can make the corn cream ahead. Store it in the fridge for up to 3 days—it’s great swirled into soups, too.
Tajín is... obligatory. That final sprinkle brings the whole dish to life. Plus, imagine all the spicy margs with a Tajin RIM you can make with the rest! Joy
INGREDIENTS (3 - 4 Servings)
4 corn ears
¼ cup Mexican crema (can substitute with sour cream)
3 bay leaves
1 chile de arbol
1 shallot, minced
1 red chile, finely diced
4 garlic cloves, minced
¼ cup (60ml) dry white wine
1 ½ cups (300g) arborio rice
5 cups (1250ml) chicken broth
2 tablespoons butter
1 lime
2 tablespoons crumbled cotija cheese + more for garnish
2-3 teaspoons tajin, for garnish
Handful cilantro, for garnish
Olive oil
Kosher salt
METHOD
Shuck the corn. Peel away the husks and silks from each ear of corn. Cut each corn in the middle to create a flat, stable surface. Place the cob upright on a cutting board or inside a large, shallow bowl to catch the kernels. Slice downward using a sharp knife, following the contour to remove the kernels. Rotate and repeat until all kernels are removed.
Set the corn husks aside.
Infuse the broth with the corn husks and aromatics. To a medium pot add the chicken broth, the corn husks, the bay leaves and the chile de arbol. Simmer for 15-20 minutes
Char some of the corn kernels. Heat a stainless steel skillet over high heat. When the pan is very hot, add a drizzle of olive oil. When the olive oil is hot, add 1 ½ cups of the corn kernels. Cook the kernels, undisturbed, for 1-2 minutes or until they begin to char. After 2 minutes, stir the corn for another 1-2 minutes to cook through. Set aside and season with a pinch of salt
Boil the rest of the kernels. Bring a pot of water to a boil and add a generous amount of salt. When water is boiling, add the remaining corn kernels. Boil for 3-5 minutes. Drain the corn kernels and lay them over a bed of paper towels to dry
Make the corn cream. To a blender add the boiled corn kernels, the Mexican crema, and 1 teaspoon of salt. Blend until smooth. Set aside
Make the risotto. Add a drizzle of olive oil and 1 tablespoon of butter to a stainless steel skillet. Turn the heat on to medium-high. When butter has melted, add the minced shallot and diced red chile. Cook for 3 minutes until the shallot is translucent.
Add garlic and stir for 30 seconds
Add the dry white wine. Cook for 3 minutes, or until the wine has almost fully evaporated.
Add the arborio rice and a generous pinch of salt. Mix in the rice with the ingredients until well incorporated
Begin adding the warm broth, one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladle, making sure to stir to ensure even absorption of the broth. Continue this process for about 18–20 minutes, or until the rice is al dente and creamy
When you have ~2 ladles of broth left, stir in ¼ cup of the corn cream and the charred corn kernels (reserve some for garnish). Cook for another 3-5 minutes.
Turn the heat off and add the cotija cheese and 1 teaspoon of fresh lime juice. Add the remaining 1 tablespoon of butter and stir it into the risotto until melted. Taste and adjust for salt and acid (lime juice).
Serve the risotto. Top each serving portion with a drizzle of Mexican crema (optional), some more charred corn kernels, a few fresh cilantro leaves, more cotija cheese, and tajin. Eat immediately, and enjoy!
Wish you could taste the screen!
