This is a great way to use up left-over corn-on-the-cob in the summertime. I make this year round and use frozen corn in outside of summer. I adapted this recipe many years ago from a Mexican cookbook found at my library. (Did you know your local is a great resource for cookbooks and also recent editions of magazines such as Bon Appetit and Cooking Light??? So round up the kids and take them to the library each week this summer so Mama can get some cooking inspiration!)
Here you go babycakes, hope you enjoy.
Quick Mexican Corn Risotto
(PRINT RECIPE HERE)
1 T olive oil (I just swirl in the pan)
2 garlic cloves, pressed
1/4 ground cumin
1 C medium-grain white rice (I use Arborio)
1/2 C chopped red pepper (optional)
3 C chicken broth
1 10 oz. package frozen sweet corn, or about 1 1/2 C grilled corn cut from cobs
1/4 C whipping cream or half & half
1 C (packed) grated Monterey Jack cheese with jalapenos (Pepper Jack)
chopped fresh cilantro (optional)
Heat oil in medium saucepan over medium heat. Add garlic and cumin; saute 1 minute. Mix in rice and red pepper. Add 1 C broth and corn and bring to a boil, stirring frequently.
Reduce heat to medium-low and add broth, 1 C at a time, as it is absorbed by the rice, and until the rice is tender and mixture is thick and creamy, stirring frequently, about 20 minutes. Add cream and cheese and stir until heated through. Garnish with cilantro if desired.
This is a mildly spicy dish. To make it not spicy, you can substitute Monterey Jack without jalapenos if so desired, and also make the dish more spicy with the addition of a dash of red pepper flakes when sauteeing the garlic and cumin.
Photo Credit: TimeInc