Sweet Corn Risotto Recipe

If you’re on the hunt for a dish that perfectly balances creamy, comforting texture with the bright sweetness of fresh corn, you have to try this Sweet Corn Risotto Recipe. It’s one of those recipes that feels like a warm hug on a plate—rich, luscious, and bursting with fresh, summery flavors. The beauty here is how the sweet corn isn’t just an addition but truly the star, weaving its milky sweetness through every bite. Whether you’re a risotto pro or give it a first try, this recipe will quickly become a beloved favorite to make again and again.

Ingredients You’ll Need

This recipe calls for simple, straightforward ingredients that pull double duty—each one brings a unique taste, texture, or color that makes the risotto unforgettable. Using quality staples like Arborio rice and fresh sweet corn ensures every mouthful is creamy yet vibrant.

• Arborio Rice (1 ½ cups): The secret to that smooth, creamy risotto texture, Arborio rice slowly releases starch to coat every grain in velvet creaminess.
• Fresh Sweet Corn Kernels (from 4-5 ears, or 3 cups frozen): The heart of the dish, sweet corn offers natural sweetness and bursts of juiciness that brighten every spoonful.
• Vegetable Broth (6-8 cups, low sodium): The cooking liquid that transforms the rice, it keeps flavors light and lets the corn shine without overpowering it.
• Yellow Onion (1 medium, finely chopped): Adds a gentle sweetness and aromatic base that rounds out the risotto’s flavor.
• Garlic (2 cloves, minced): Provides that savory punch that enhances the corn’s natural sweetness.
• Dry White Wine (½ cup, optional): Brings acidity and depth, lifting the overall flavor for a more complex risotto experience.
• Butter (4 tablespoons, unsalted): Adds richness and smoothness both in cooking and at the finishing stage for that silky finish.
• Olive Oil (2 tablespoons, extra virgin): Prevents butter from burning and lends a fruity, peppery note.
• Parmesan Cheese (½ cup, grated, plus extra for serving): Brings umami and creaminess, melting beautifully into the risotto.
• Fresh Thyme (1 tablespoon, chopped) or other fresh herbs (optional): Offers an herbal brightness that complements the corn’s earthiness.
• Salt and Freshly Ground Black Pepper: Essential seasonings to balance and highlight every flavor.
• Heavy Cream (2 tablespoons, optional): For those who love an extra decadent touch, it makes the risotto incredibly luscious.

How to Make Sweet Corn Risotto Recipe

Step 1: Prepare the Corn

If you’re lucky enough to have fresh ears, shuck them and carefully cut the kernels off. Set aside half for adding later and puree the rest in a blender; this puree will infuse your risotto with an intense corn flavor and extra creaminess. Frozen corn works too, just thaw and treat it the same way with a partial puree.

Step 2: Warm the Broth

Keep your vegetable broth gently simmering nearby—warm broth is key to cooking risotto evenly and coaxing that perfect creamy texture without shocking the rice with cold liquid.

Step 3: Sauté the Aromatics

Melt butter with olive oil over medium heat, then gently soften your finely chopped onion until translucent and sweet. Softening the onion slowly helps release its natural sugars without browning, creating a beautiful base for your risotto.

Step 4: Add Garlic and Thyme

Stir in the minced garlic and fresh thyme, cooking just long enough for their fragrances to bloom—this step builds an inviting aroma that signals flavor depth to come.

Step 5: Toast the Rice

Add your Arborio rice, stirring constantly until translucent at the edges and slightly toasted. This technique seals the grains, helping them absorb liquid gradually while developing a lovely nutty undertone.

Step 6: Deglaze with White Wine (Optional)

Pour in the white wine, stirring until fully absorbed and the alcohol cooked off. The wine adds a subtle tang and complexity that pairs beautifully with sweet corn.

Step 7: Begin Adding Broth

Start ladling in hot broth, stirring continuously and waiting for each addition to nearly disappear before pouring the next. This patient process awakens the rice’s starch and creates that signature risotto creaminess.

Step 8: Incorporate Corn Puree

About halfway through cooking, fold in your corn puree to supercharge the creamy texture and flavor, making every bite lush with that fresh sweet corn essence.

Step 9: Add Corn Kernels

With just minutes left, gently stir in the reserved whole corn kernels so they retain a fresh pop of sweetness and add delightful texture contrasts to the creamy rice.

Step 10: Check for Doneness and Mantecatura

When the rice is tender but still has a slight firmness at the center, remove from heat. Stir in the remaining butter, Parmesan, and optional heavy cream vigorously to create a glossy, rich finish known as mantecatura—this step is what transforms the dish from good to unforgettable.

Step 11: Season and Serve

Taste and adjust with salt and freshly ground black pepper, then serve immediately with a sprinkle of extra Parmesan and a sprig of thyme for that inviting homemade touch.

How to Serve Sweet Corn Risotto Recipe

Garnishes

Simple is best here: a little extra Parmesan cheese, a crack of fresh black pepper, and a few fresh herb leaves like thyme or chives add gorgeous finishing touches that brighten the dish visually and flavor-wise.

Side Dishes

Pair this risotto with a crisp green salad dressed lightly with lemon vinaigrette or some roasted asparagus for a fresh, balanced meal. A slice of crusty bread is perfect to soak up any leftover creamy goodness on your plate too.

Creative Ways to Present

Serve the risotto in warm pasta bowls to keep it hot, or for a modern twist, spoon it into small ramekins for individual servings. You can even stir in a handful of sautéed shrimp or scallops for a dazzling dinner party centerpiece that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

If you have any Sweet Corn Risotto Recipe leftovers, store them in an airtight container in the fridge. Rice dishes thicken when cooled, so you might find the texture less creamy—no worries, this is easily fixed at reheating!

Freezing

Freezing risotto isn’t ideal because it can lose its creamy texture when thawed, but if needed, freeze in portion-sized containers. Thaw in the fridge overnight before reheating gently.

Reheating

Reheat risotto slowly on the stovetop or in the microwave with a splash of broth or water to loosen it up. Stir often and finish with a knob of butter or a sprinkle of Parmesan to revive the signature creaminess.

FAQs

Can I make this Sweet Corn Risotto Recipe vegan?

Absolutely! Simply substitute the butter with a plant-based margarine or olive oil, use vegan Parmesan or nutritional yeast, and ensure your broth is vegetable-based. The risotto will still be wonderfully creamy and flavorful.

Is it better to use fresh or frozen corn?

Fresh corn delivers the brightest, sweetest flavor and a lovely texture, but good quality frozen corn is a convenient and tasty alternative when fresh is out of season. Both work well in this recipe.

Can I prepare risotto ahead of time?

Risotto is best served fresh because its creamy texture shines immediately after cooking. However, you can partially cook it and finish the last stage (adding butter and cheese) just before serving.

What type of wine should I use?

Dry white wines like Pinot Grigio, Sauvignon Blanc, or Chardonnay work wonderfully here. If you prefer not to use wine, just replace it with extra vegetable broth.

Can I add other vegetables or proteins?

Definitely! Peas, sautéed mushrooms, or asparagus are excellent additions. For protein, try tossing in some cooked shrimp, grilled chicken, or pancetta for a heartier dish.

Final Thoughts

This Sweet Corn Risotto Recipe has a way of turning a simple meal into something truly special. It’s comforting yet elegant, with that irresistible blend of creamy texture and sweet corn flavor that feels like home. I hope you give it a try soon and discover just how easy and delightful risotto can be. Cooking this dish always brightens my day, and I’m sure it will for you too!

Print