Tortilla Elotes Risotto

with cotija cheese and corn

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk

Vegetarian
A note about serious food allergies

This meal combines two of our favorite things: elotes, that Mexican corn dish of divine delight, and risotto, the arm workout that results in creamy perfection beyond our wildest dreams. This marriage of flavors and concepts (not to mention Mexico and Italy) is made in flavor heaven, with spicy jalapeño and sweet corn contrasting with crispy tortillas and fresh cilantro. Dreams, heaven, divine… are we overselling it a bit? We think not; take one taste, and be transported.

In Your Box (serves 2)

  • ¾ cup Arborio Rice
  • 2 Ears of Corn
  • 1 Red Onion
  • 1 oz. Tortilla Strips
  • Info
    1 oz. Butter
  • Info
    2 oz. Crumbled Cotija Cheese
  • 2 tsp. Vegetable Base
  • ¼ oz. Cilantro
  • 1 Jalapeño Pepper
  • Nutrition (per serving)

  • Calories
    715
  • Carbohydrates
    86g
  • Fat
    36g
  • Protein
    15g
  • Sodium
    1425mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Pot

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel husk off corn, rinse, and carefully remove kernels from cob. Mince cilantro (no need to stem). Halve and peel onion. Cut halves into ¼" dice. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

  • Step 2 - Cook the Vegetables
    2

    Cook the Vegetables

    Heat 2 tsp. olive oil in a medium pot over medium heat. Add corn, onions, and 2 Tbsp. jalapeño to hot pot. Stir occasionally until lightly charred and tender, 3-5 minutes. Season with ¼ tsp. salt and a pinch of pepper. Remove from burner. Remove vegetables to a plate and cover with plastic wrap. Reserve pot; no need to wipe clean.

  • Step 3 - Start the Risotto
    3

    Start the Risotto

    Return pot used to cook vegetables to medium-high heat. Add 2 tsp. olive oil and Arborio rice to hot pot and stir constantly until toasted, 1-2 minutes. Add 1 cup boiling broth to pot with rice. Rice should just be covered by broth. Stir constantly until nearly all broth is absorbed.

  • Step 4 - Finish the Risotto
    4

    Finish the Risotto

    Add ½ cup boiling broth and stir constantly until broth is nearly all absorbed. Repeat this process, stirring constantly, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be broth left. Remove pot from burner and stir in butter, cilantro (reserve a pinch for garnish), and cotija (crumbling if necessary, and reserving a pinch for garnish). Season with ¼ tsp. salt and a pinch of pepper.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, topping risotto with vegetables and garnishing with remaining cilantro, remaining cotija, and tortilla strips. Bon appétit!