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.
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substitute ingredient. Not to worry! We make sure every ingredient
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You Will Need
Before You Cook
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.
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.
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.
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.
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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