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


  • 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


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