Sweet Corn Risotto Recipe

This Sweet Corn Risotto is pure summery comfort in a bowl: creamy, golden rice studded with juicy kernels of corn, balanced by a hit of Parmesan and a hint of white wine. It’s one of those dishes that feels fancy enough for guests, but simple enough to whip up on a Wednesday night. Every bite brims with the sweetness of fresh corn, making it absolutely irresistible and sure to become a staple in your kitchen.

Ingredients You’ll Need

You really don’t need a long shopping list to make something luxurious. Each ingredient here plays a star role—bringing either rich flavor, vibrant color, or that melt-in-your-mouth texture you want with every spoonful of risotto.

• Corn cobs: Fresh corn brings the dish to life, and using the cobs in the broth loads the risotto with that unmistakable sweet flavor.
• Sweet onion: A little goes a long way, adding delicate flavor and subtle sweetness that dazzles in each bite.
• Salted butter: It’s the backbone of the risotto’s creamy finish; use good butter for deep, luscious richness.
• Arborio rice: The short, plump grains are essential for getting that classic risotto texture—don’t swap it for other rice!
• White wine: Just a splash lifts the whole dish with acidity, balancing the sweetness of the corn beautifully.
• Vegetable broth: Simmered with corn cobs to infuse extra layers of flavor and keep things vegetarian-friendly.
• Parmesan cheese: Brings salty richness and a nutty, cheesy edge that ties everything together.

How to Make Sweet Corn Risotto

Step 1: Prep the Corn and Onion

Start by slicing the kernels off your fresh corn cobs and chopping those now-bare cobs in half—these halves are going into your broth. Dice your sweet onion finely so it melts right into the risotto’s creamy consistency. Gather the rest of your ingredients so everything is ready for each step.

Step 2: Infuse the Broth

Place your chopped corn cobs and vegetable broth in a pot and bring the mixture to a gentle simmer. Simmering the cobs infuses the broth with an incredible sweet corn aroma and flavor, which will subtly flavor every spoonful of risotto.

Step 3: Sauté the Onion

In a large skillet, melt 2 tablespoons of the salted butter over medium-high heat. Add your diced sweet onion and cook, stirring often, until it becomes glossy, soft, and just fragrant—this creates a sweet, flavorful base.

Step 4: Toast the Rice

Stir in your arborio rice with the onions and butter. Toast it for 1-2 minutes, stirring constantly, until the grains are slightly translucent at the edges but remain white in the center. This step adds a subtle nuttiness to the Sweet Corn Risotto.

Step 5: Add the Corn

Pour in your fresh corn kernels and cook them for about a minute. This not only softens the corn but also helps it release some sugars, boosting the signature sweetness throughout the finished risotto.

Step 6: Deglaze with White Wine

Pour in the white wine and let it bubble away, scraping the bottom of the pan to pick up any flavorful brown bits. By the time the wine has mostly evaporated, you’ll notice a deep aroma wafting up—that’s the mark of a truly special risotto.

Step 7: Add Broth Gradually

Begin adding your corn-infused vegetable broth a ladleful at a time. Stir gently and constantly, letting the rice absorb about 75 percent of the liquid before each new addition. This slow method is the secret to achieving risotto’s signature creaminess. You’ll need about 20 minutes to add all the broth and reach that irresistible silkiness.

Step 8: Finish with Butter and Parmesan

When the rice is perfectly al dente and the Sweet Corn Risotto is ultra-creamy, stir in the last tablespoon of butter and your shredded Parmesan cheese. Taste and adjust seasoning if needed. The cheese will melt in, binding every kernel of rice and corn together in a savory, rich embrace.

How to Serve Sweet Corn Risotto

Garnishes

A simple sprinkle of fresh herbs can brighten up the bowl beautifully. Parsley is classic, but basil, chives, or even a hit of lemon zest contrast the dish’s creaminess while elevating the corn flavor. For a more decadent finish, a drizzle of high-quality olive oil or extra shavings of Parmesan will wow every guest.

Side Dishes

Since Sweet Corn Risotto is delightfully rich, balance your meal with sides like a peppery arugula salad dressed in lemon vinaigrette or some sautéed green beans. For something heartier, pair with grilled chicken or roasted salmon—the gentle, sweet notes of the risotto play well with simply prepared proteins.

Creative Ways to Present

Show off your Sweet Corn Risotto by spooning it into shallow bowls and topping each with microgreens or edible flowers for a restaurant-level touch. For an Instagram-worthy spread, try serving it in scooped-out roasted peppers or as the creamy base under garlicky shrimp. The bright yellow and golden hues always pop on the plate!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover risotto to an airtight container and let it cool fully before refrigerating. Sweet Corn Risotto will keep well in the fridge for up to three days, though it may thicken as it sits—don’t worry, that creaminess is still in there, just waiting to be revived!

Freezing

While risotto is at its creamiest right after cooking, you absolutely can freeze it for later. Place portions in individual freezer-safe containers, making sure to leave a little space for expansion. Thaw overnight in the fridge before reheating for best results.

Reheating

To bring your Sweet Corn Risotto back to life, heat it gently on the stove over low heat. Add a splash of broth, water, or even milk, and stir until it regains its original creaminess. Microwave reheating works too: cover and use short bursts, stirring in extra liquid as needed.

FAQs

Can I make Sweet Corn Risotto without wine?

Absolutely! If you’d rather skip the wine, just use an extra splash of broth and maybe a squeeze of fresh lemon juice to bring back some acidity and brightness.

Do I have to use fresh corn, or can I substitute frozen or canned?

Fresh corn is the star, especially when it’s in season, but frozen corn works well in a pinch—just skip using the cobs in the broth. Canned corn is less ideal, as it’s softer and less sweet, but can still do the trick if you’re craving risotto out of season.

Why do I need to add the broth gradually?

Adding broth little by little helps coax starch out of the arborio rice, transforming the mixture into that luscious, creamy Sweet Corn Risotto you know and love. Dumping it in all at once leads to mushy rice instead of silky grains.

How do I know when the risotto is done?

The risotto should be creamy and slightly loose (not dry), with each grain tender but still holding a gentle bite in the center. Taste as you go for best results—it’s part of the fun!

Can I make Sweet Corn Risotto vegan?

Yes! Swap in your favorite plant-based butter and use a good vegan Parmesan or nutritional yeast in place of the cheese. Make sure your broth is vegan, and you’ll still have a dreamy bowl full of summer flavor.

Final Thoughts

If you haven’t experienced the creamy, sun-kissed magic of Sweet Corn Risotto yet, now’s the perfect time to grab some fresh corn and give it a whirl. It’s an endlessly satisfying dish that’s easy to love and even easier to share with the people around your table. I can’t wait for you to take that first bite and taste summer at its very best!

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