Tortilla Elotes Risotto

with cotija cheese and corn

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk

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)

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

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients

    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

    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

    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

    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

    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!

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