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

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This meal combines two of our favorite things: elote, 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. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in a rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

In Your Box (serves 2)

  • 1 Lime
  • 5 oz. Corn Kernels
  • Info
    2 oz. Grated Cotija Cheese
  • ¾ cup Arborio Rice
  • 1 Red Onion
  • Info
    1 oz. Butter
  • 2 tsp. Vegetable Base
  • 1 Jalapeño Pepper
  • 1 oz. Tortilla Strips
  • ¼ oz. Cilantro

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
    748
  • Carbohydrates
    96g
  • Fat
    36g
  • Protein
    16g
  • Sodium
    1288mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredients

    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. Cut lime into wedges.

  • 2

    Cook the Vegetables

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

  • 3

    Start the Risotto

    Return pot used to cook vegetables to medium-high heat. Add 2 tsp. olive oil, rice, and vegetable base to hot pot and stir occasionally until rice is toasted and opaque, 1-2 minutes. Add 1 cup boiling water from small pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

  • 4

    Finish the Risotto

    Add ½ cup boiling water to pot with rice and stir often again until water is nearly all absorbed. Repeat this process, stirring often, 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 water left. Remove from burner. Stir in butter, cilantro (reserve a pinch for garnish), cheese (crumbling if necessary, and reserving a pinch for garnish), ¼ tsp. salt, and a pinch of pepper.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping risotto with vegetables and garnishing with reserved cilantro, reserved cheese, and tortilla strips. Squeeze lime wedges over dish to taste. Bon appétit!

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