Quick Mexican Corn Risotto

Vicki Butts (lazyme)


Here's a good alternative to Spanish rice that my family loves. It's really easy and creamy.


☆☆☆☆☆ 0 votes

10 Min
25 Min
Stove Top


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1 Tbsp
unsalted butter
2 clove
garlic, pressed
1/4 tsp
ground cumin
1 c
medium grain white rice
29 oz
chicken broth
10 oz
frozen corn
1/4 c
whipping cream
1 c
monterey jack cheese with jalapeno, shredded
fresh cilantro, chopped

How to Make Quick Mexican Corn Risotto


  • 1Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; saute 1 minute.
  • 2Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently.
  • 3Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
  • 4Add cream and cheese and stir until mixture is heated through.
  • 5Season to taste with salt and pepper. Sprinkle with chopped cilantro.

Printable Recipe Card

About Quick Mexican Corn Risotto

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican
Other Tag: Quick & Easy

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