This roasted corn and poblano risotto is smoky and savory with bursts of juicy sweet corn in every bite.
roasted corn and poblano risotto


And I really don’t feel like I’ve eaten enough?!


I’ve actually eaten everything. So there’s that.

Apparently my main reason for going to a diabetes conference was to breakfast at Flour Bakery every morning. Nope, not strange or unusual or oxymoronic at all.


Did I mention that the.boy and I are also leaving for Italy next week, so really I should have spent this week breaking up with complex carbs (only to be reunited with them in gelato form, preferably on a gondola in Venice – I have priorities) to prepare!?

Weeellll maybe next week. A 48 hour cleanse/detox/green juice diet? That should do it.

And by that I mean, eating BOWLS of risotto. I didn’t spend my college years perfecting the art of pregaming for nothing.


To be totally transparent, I’m actually not sure that this risotto is anything like anything you’d find in Italy. Not only did I notΒ stand overΒ it, stirring, for 50 minutes straight, which is sacrilege enough right there, but it’s got some Mexican flavor fusion going on with juicy bits of corn and smoky roasted poblanos in every bite. Personally, that’s how I prefer my carby comfort – with a hint of spice and a lot of flavor.

The amount of heat that gets packed into this is really dependent on your poblanos, so make sure toΒ get a good feel for how spicy they are before you just throw them into the pan. Alternatively,Β you can live on the verge of danger.

Just be sure to keep a glass of cold water on stand-by.

Roasted Corn and Poblano Risotto
This roasted corn and poblano risotto is smoky and savory with bursts of juicy sweet corn in every bite.
Yield: 4-6 servings
  • 2 poblano peppers, seeded and halved
  • 2 tbsp olive oil
  • 1 red onion, diced
  • ½ tsp chipotle chili powder
  • ½ tsp smoked paprika
  • salt, to taste
  • 1 lb arborio rice
  • 1 cup white wine
  • 4-6 cups vegetable broth
  • 4 ears of corn
  • 1 tbsp white wine vinegar or lime juice
  • 8 oz queso fresco, crumbled
  1. Heat the broiler on high. Put the poblano halves skin side up on foil-lined baking sheet. Broil for 10-15 minutes or until the skin is burnt. Remove from the oven and wrap in the foil. Allow to sit for 5 minutes, then peel the poblanos and coarsely chop the flesh. Set aside.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion to the pan and cook for 4-5 minutes, or until translucent. Stir in the chipotle chili powder, paprika, a pinch of salt, and the arborio rice. Cook, stirring constantly, for one minute. Stir in the white wine and cook until just evaporated, stirring constantly.
  3. Add the vegetable broth to the pan 1 cup at a time, adding the next cup only after the previous one has evaporated, stirring frequently. Continue to cook this way until the rice is tender.
  4. Stir in the corn kernels, poblanos, vinegar, and queso fresco. Season to taste with salt.
An Eats Well With Others Original
Nutrition Information
Serving size: ⅙th of recipe

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From Around the Web:

Spring Pea and Asparagus Risotto from Cookie + Kate

Sweet Corn, Gouda, and Farro Risotto from Foodiecrush

Early Summer Risotto with Garden Vegetables from Simple Bites

Broccoli and Cheese Risotto from Big Bear’s Wife

Sweet Corn Risotto from The Novice Chef


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43 Responses to Roasted Corn and Poblano Risotto

  1. Kelster says:

    I’ll take mine extra spicy, please!

  2. Hope you enjoyed your time in Boston!! πŸ™‚ πŸ™‚

  3. Kathryn says:

    This sounds like a great take on a risotto – love the kick of spice in there!

  4. Boston and now Italy? You world-traveler, you! SO glad you worked in the time to make this risotto, which I now need to immediately make too. πŸ™‚

  5. OMG Joanne! Boston! My hometown. And wow! Now off to Italy! I have Italy on my bucket list so I can’t wait to hear what you think. I’ve never been one to do a juice cleanse – I love food too much! I did just create a FREE 3 day diet reset if you wanna check that out though! I launched my 5 step, 21 day group plan this year and it’s going awesome, but for people that want something basic I did the 3 day one! Loving this risotto, I can’t wait to try it out with some cashew cream!

  6. Have so much fun in Italy! And eat lots of pasta and drink lots of wine (though I know I don’t need to tell you that).

    This risotto looks so lovely and I’m enjoying the deep, complex flavors in this dish.

  7. I will definitely have to check out the Flour Bakery the next time I’m in Boston, love that city! and Italy!!! NEXT WEEK!!!!! Woot woot!!!!! and yes to all the risotto!!! delicious!

  8. CakePants says:

    Mmm…Mexican-inspired risotto? I won’t say no to that!! I really don’t use poblanos enough in my cooking, which is a shame. I’m looking forward to living vicariously through you and your photos of Italy!!

  9. Erica says:

    Joanne this looks incredible and I love the flavor of roasted corn so this is right up my alley. And oh my god have an amazing time in Italy!!!

  10. Are you kidding me??!! From Boston to Italy! That’s the stuff of my dreams! Soooo happy for you my friend! And this dish – fuggedaboudit!

  11. Joanne, I just had to laugh. Last week I was so excited when I came up with a poblano and corn risotto recipe for one of my next books! Apparently, I wasn’t the only one think of that theme πŸ™‚ Fortunately, my recipe is quite different from yours (dairy-free for one), and I don’t think the world can ever have too many risotto recipes! Love this post, as always with your recipes!

  12. Lucky duck! This has my name written ALL over it!

  13. Heather says:

    A week is plenty of time to prepare for all of the gelato! πŸ˜‰ I can practically taste the heat in this. Sounds delicious!

  14. This risotto looks so fabulous! Have fun in Italy =)

  15. Oh yum, I wish I didn’t just use up all my corn last night now. Gotta get some more!

  16. This risotto looks heavenly! Gotta check out Flour in Boston and have fun in Italy! Your priorities seem perfect from my perspective πŸ™‚

  17. diabetes conference and flour bakery is totally appropriate πŸ˜›

  18. Lynn says:

    Looks delish! Oh – what a lovely trip you’ll have – can’t wait to read about it!

  19. i love a risotto that you don’t have to stand around and stir – and this, Mexican flavor infused risotto is just plain brilliant!

  20. Pam says:

    I bet you will eat enough in Italy for sure! The risotto has flavors that I love and great textures too. Another tasty recipe Joanne! Enjoy your Italian adventure & all the yummy food.

  21. Oh my goodness Joanne this looks awesome!! I love a good risotto! Can’t wait to try!

  22. GAHHHH!!! This risotto looks beyond words amaze-balls delish! I love corn and poblano together, that smoky, savory, naturally sweet combination with creamy risotto?? Hellz yes, and twice on Sundays! I’m so jealous you and the.boy are going to Italy! I hope you have a killer time and eat lots and lots of food (for me!). Travel safely and cheers, girlie girl!

  23. That risotto is calling me. And I love that you added the corn and the poblano inside this dish. I definitely have to try this out. Amazing dish Joanne, as always :).

    Kia / The House of KTS

  24. Mexican style risotto- LOOOOVE this!

  25. Fresh corn hasn’t really hit here yet, but I am SO EXCITED FOR IT. This dish looks perfect for showcasing its sweetness!

  26. Chris says:

    Roasted corn and poblano? Now THAT’S a rissotto I would love, what great flavors.

    Have fun in Italy!

  27. Christina says:

    Living on the verge of spice danger just means I need a cold beer nearby. Just in case πŸ™‚ This looks delish! Ah Italy, you will have the most amazing carby comforts there. AND the gelato. yum.

  28. Love the flavors in this, Joanne! You’ve got some Mexican / Italian fusion going on in a good way. SO excited that you two are off to Italy. WOOHOO!

  29. Eileen says:

    YES! Poblanos and corn are one of my all-time favorite summertime flavor combinations. This risotto sounds perfect!

  30. Reeni says:

    I love these flavors for risotto! It feels fresh and summery – I can ‘t wait to eat ALL the corn. So excited for you and your trip!

  31. easypeasy says:

    This sounds to die for!!! Gotta make it as soon as possible!!! πŸ™‚

  32. Kate says:

    Looks like a fabulous start to the summer.

  33. Hotly Spiced says:

    I’m glad you found good food at the conference, unlike that conference on the cruise! The risotto looks amazing and it’s perfect comfort food for the weather we’re having down here – rain and cold. I love how this has a sprinkle of queso fresco xx

  34. Love the sound of sweet corn and spicy poblanos in a creamy risotto!

  35. Julia says:

    I’m jelly of your trip to Boston! I went there once when I was 15 and have been wanting to re-visit as a mature, over-the-drinking-age adult. And Italy?! UGH, you and the.boy will have the best of times! And your breakup with complex carbs can always wait. When in Rome, right?!

    This risotto looks faaaantastical! I love the poblano-corn combo. Well played, m’dear!

  36. I love the Mexican twist to this Italian classic! You sure know how to throw down a pot of risotto, girl. And yay for heading to Italy!!! And pregaming. πŸ˜‰

  37. cheri says:

    Hi Joanne, can’t wait to hear all about your trip to Italy, lucky you…….also love this combination of ingredients you used in this risotto, perfect for summer.

  38. grace says:

    you had me at corn. i’m a corn junkie, and even though i don’t really like rice, i’d give this one a go!

  39. Asha says:

    Yes yes to all those risotto dish.
    Enjoy the good food conference.

  40. katie says:

    Yummmm… you had me at risotto. Have a blast in Italy! Don’t worry the amount of walking you will do will even out all the eating! πŸ™‚

  41. As long as it tasted good, that’s all that matters πŸ™‚

  42. Kelly says:

    Yay, so excited for your trip to Italy! You’re going to have a fabulous time! Can’t wait to hear about it when you get back πŸ™‚

  43. Johanna GGG says:

    Am sure this post will inspire many risotto detoxes – ha ha – hope you have a great time in italy – so exciting – I think your practice with complex carbs in Boston will get you in the mood for holidays πŸ™‚

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