This Street Corn Risotto is aMAIZing!

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Street Corn Risotto Yield: 2 dinner portions
Corn mix
• 3 cobs corn, charred kernels removed
• 55g (¼ cup) vegan mayo
• Juice of half a lime
• 1g (1 tsp) chili powder
• Salt and pepper to taste
Corn stock
• 3 corn cobs, corn removed
• 1 small carrot
• 2 cloves garlic
• ½ and onion cut into wedges
• A handful of cilantro stems
• 1 dried guajillo chili *optional
• 2L water
• Salt and pepper
Risotto
• 200g (1 cup) risotto rice, arborio or canaroli
• 180g (1 cup) onion, finely chopped
• 20g (4 cloves) garlic, finely minced.
• 15g (1 small) chili, seeded and finely minced
• 10ml (2 tsp) olive oil
• 60ml (¼ cup) white wine or light beer *optional

Garnish
• Fresh cilantro leaves
• Chopped chives
• Chili powder
• Vegan cheese
• Lime wedges

Shuck corn, and rinse to remove any corn fibers. Lightly char corn over an open flame on the stove, on a grill or under the broiler for 5 minutes over high heat. Remove corn kernels and using the heel of the knife scrape the cobs to harvest any addition juice.

In a large pot combine all ingredients for the corn stock. Bring to a boil then drop to a simmer for 45 minutes. Strain and return the stock to the stove over low heat season with salt and pepper to taste.

In a large sauté pan over medium high heat add olive and onions, cook for 3 to 5 minutes until translucent. Then add garlic and chili, cook for 1 more minute before optionally deglazing with wine or beer. Begin to add hot corn stock ladle by ladle until the rice is tender and creamy stirring frequently. About 20-25 minutes. You may or may not need to use all of the stock. Season with additional sat and pepper as needed. It should have a somewhat runny porridge consistency.

Mix all ingredients for corn mix. Plate risotto, topping with corn mix, and the remaining garnishes. Serve immediately!

#veganrecipes #vegan #streetcorn #elote #risotto #shorts #plantbased
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