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Chicken Mexican Street Corn Risotto

Creamy chicken-and-corn risotto with lime, queso fresco, and crispy jalapenos.

Serves 2Prep 10 minCook 15 minDifficulty easyCuisine Italian

spicymain

−Servings: 2+

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Ingredients

• 8 ozCooked Arroz Rice
• ½ ozCrispy Jalapeños
• 2 ozGreen Onions, Chopped
• ½ ozQueso Fresco Crumbles
• 2 ozLight Cream Cheese
• 3 ozCorn Kernels
• 3 tspChile and Cumin Rub
• 10 ozChicken Thighs
• 12 ozGround Turkey *(or substitute with ground beef or pork)*
• 10 ozGround Beef *(or substitute with ground turkey or pork)*
• 14 ozStock (Chicken, Beef, or Pork)
• Olive Oil, Salt, Pepper
• Optional: 1 Lime (for juice)

Instructions

1. Halve lime. Cut one half into wedges and juice the other half.
2. Trim and thinly slice green onions on an angle; keep white and green portions separate.
3. Pat chicken thighs dry. Don't worry about trimming excess fat — it will render while cooking and add flavor.
4. Heat a large non-stick pan over medium-high heat and add 2 tsp olive oil.
5. Add chicken thighs, white portions of green onions, and corn to hot pan. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165°F, ~5 minutes.
6. Stir in rice, 1 cup water, seasoning rub, and chicken broth into hot pan. Bring to a simmer.
7. Once simmering, cook until liquid has reduced by half, ~4–6 minutes.
8. Remove from burner. Stir in cream cheese, 1 tsp lime juice, ½ tsp salt, and a pinch of pepper until combined and creamy. If too thick, add water, 1 Tbsp at a time, until desired consistency is reached.
9. Plate dish as pictured: form of cord topping risotto with green portions of green onions, queso fresco, and crispy jalapeños (to taste). Squeeze lime wedges over dish to taste. Bon appétit!