Mexican Street Corn Risotto

Name: Mexican Street Corn Risotto
Ingredients: 3 cups corn (fresh, frozen (thawed) or canned); 4 tablespoons butter, (divided); 4 cups corn stock or vegetable stock, (chicken stock will also work); 2 teaspoons salt, (divided); 1 teaspoon black pepper, (divided); 2 tablespoons avocado oil (or other light, healthy oil); 1½ cups arborio rice; ½ cup mayonnaise; 3 teaspoons lime juice (fresh); ¼ cup fresh cilantro, (chopped); ½ cup Cotija cheese, (crumbled); ½ teaspoon ancho chile powder, (or to taste); ¼ cup chopped scallions

"If you love Mexican street corn (and who doesn't), it's time to think outside the husk with this Mexican Sweet Corn Risotto. It's deliciously different!..."

INGREDIENTS

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3 cups corn (fresh, frozen (thawed) or canned)

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4 tablespoons butter, (divided)

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4 cups corn stock or vegetable stock, (chicken stock will also work)

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2 teaspoons salt, (divided)

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1 teaspoon black pepper, (divided)

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2 tablespoons avocado oil (or other light, healthy oil)

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1½ cups arborio rice

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½ cup mayonnaise

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3 teaspoons lime juice (fresh)

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¼ cup fresh cilantro, (chopped)

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½ cup Cotija cheese, (crumbled)

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½ teaspoon ancho chile powder, (or to taste)

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¼ cup chopped scallions

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