When summer corn is at its sweetest, there’s no better way to showcase it than with this luxuriously creamy Sweet Corn Risotto. It’s elegant enough to serve at a dinner party, but comforting enough for a cozy night in. With sweet corn purée stirred in for richness, whole kernels for texture, and a finish of parmesan and butter, this dish brings the essence of summer to your table in the most satisfying way.
Whether you’re a risotto lover or trying your hand at it for the first time, this version is simple, seasonal, and rewarding. It’s also completely vegetarian, and with a few tweaks, can easily be made dairy-free or vegan.
Why You’ll Love This Sweet Corn Risotto
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A creamy, velvety texture with no heavy cream required (though it’s optional)
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Layers of corn flavor from purée, kernels, and even corn “milk”
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An elegant yet approachable vegetarian main dish or side
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Easy to customize with seasonal herbs or cheeses
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Comforting, satisfying, and deeply flavorful
This risotto tastes like sunshine in a bowl, making it perfect for summer meals or when you need a little brightness on your plate.
Ingredients
1 ½ cups Arborio rice
3 cups fresh sweet corn kernels (from 4–5 ears), or high-quality frozen, defrosted
6–8 cups low sodium vegetable broth
1 medium yellow onion, finely chopped
2 garlic cloves, minced
½ cup dry white wine (optional)
4 tablespoons unsalted butter, divided
2 tablespoons extra virgin olive oil
½ cup grated Parmesan cheese, plus more for serving
1 tablespoon fresh thyme, chopped (or other fresh herbs like basil or chives)
Salt and freshly ground black pepper, to taste
2 tablespoons heavy cream (optional)
Instructions
Prepare the Corn
If using fresh corn, shuck and remove kernels from the cob. Set aside half the kernels. Pulse the other half in a blender or food processor to make a coarse purée. Reserve any corn “milk” scraped from the cobs. If using frozen corn, defrost and purée half for extra creaminess.
Warm the Broth
In a separate saucepan, warm the vegetable broth over low heat. Keep it at a gentle simmer throughout the cooking process.
Sauté the Aromatics
In a large pot or Dutch oven, melt 2 tablespoons of butter with 2 tablespoons olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5–7 minutes. Stir in garlic and thyme and cook for 1 minute until fragrant.
Toast the Rice
Add Arborio rice and stir constantly for 2–3 minutes until the edges are translucent and lightly toasted.
Deglaze (Optional)
Pour in the white wine (if using), stirring until fully absorbed.
Add Broth Gradually
Add broth one ladleful (about ½ cup) at a time, stirring frequently and waiting until absorbed before adding more. Maintain a gentle simmer.
Add Corn Purée
After about 10–15 minutes of cooking, stir in the corn purée and any corn milk. Continue adding broth and stirring as before.
Add Whole Corn Kernels
About 5 minutes before the risotto is done (total cook time: 20–25 minutes), stir in the remaining corn kernels. Continue cooking until the rice is al dente.
Finish the Risotto
Remove from heat. Stir in remaining 2 tablespoons butter, Parmesan, and heavy cream (if using). Stir vigorously until creamy and glossy.
Season and Serve
Taste and adjust salt and pepper. Serve immediately, garnished with more Parmesan and fresh thyme.
Variations
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Make it vegan by using vegan butter and omitting Parmesan or subbing with nutritional yeast
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Add sautéed mushrooms or roasted cherry tomatoes for an extra layer of flavor
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Use chives, basil, or parsley instead of thyme
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Swap in brown butter for a nutty twist
Heating and Storage
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Refrigerator: Store leftovers in an airtight container for up to 3 days
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Reheating: Warm gently on the stove with a splash of broth to restore creaminess
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Freezer: Not recommended, as risotto’s texture changes significantly when frozen
Frequently Asked Questions
Can I use frozen corn for this recipe?
Yes, high-quality frozen corn works great. Defrost it first, and lightly purée half for the best texture.
What is the best rice for risotto?
Arborio is most common, but Carnaroli or Vialone Nano offer even better texture if available.
Do I have to use wine?
No. You can substitute with an extra ladle of vegetable broth. The wine adds acidity but isn’t essential.
What does “mantecatura” mean?
It’s the final creaming stage where you stir in butter and cheese to finish the risotto. It gives the dish its signature silky finish.
Can I make this dairy-free?
Yes. Use plant-based butter and skip or substitute the Parmesan with a vegan alternative or nutritional yeast.
Is stirring constantly really necessary?
Frequent stirring helps release starch from the rice, creating that creamy texture. It doesn’t need to be nonstop, but stir often.
How do I know when it’s done?
The risotto should be creamy with rice that’s tender but slightly firm in the center—al dente. It should spread slightly on the plate but not be soupy.
What if my risotto is too thick?
Add a splash of warm broth to loosen it up. Risotto should be fluid, not stiff.
Can I add protein to this dish?
Yes! Try grilled shrimp, scallops, or pan-seared tofu for a heartier meal.
How long does it take to make risotto?
From start to finish, it takes about 35–40 minutes including prep and cooking time.
Conclusion
Sweet Corn Risotto is the ultimate blend of simplicity and sophistication. It turns humble ingredients like corn, rice, and broth into a restaurant-worthy dish that’s rich, creamy, and packed with summer flavor. Whether you’re serving it as a main or a side, it’s guaranteed to impress—and satisfy.
Print
Sweet Corn Risotto
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Sweet Corn Risotto is a creamy, comforting, and flavorful dish that highlights the natural sweetness of fresh corn. Made with Arborio rice, vegetable broth, herbs, and Parmesan, it’s a summer favorite that feels luxurious but is easy enough for a weeknight dinner.
Ingredients
1 ½ cups Arborio rice
3 cups fresh corn kernels (or frozen, defrosted)
6–8 cups vegetable broth, warmed
1 medium yellow onion, finely chopped
2 garlic cloves, minced
½ cup dry white wine (optional)
4 tablespoons unsalted butter, divided
2 tablespoons extra virgin olive oil
½ cup grated Parmesan cheese
1 tablespoon fresh thyme or other herbs
Salt and freshly ground black pepper
2 tablespoons heavy cream (optional)
Instructions
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Shuck corn and remove kernels. Purée half and set aside the rest.
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Warm broth in a saucepan over low heat.
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In a large pot, melt 2 tbsp butter with olive oil. Add onion and cook until soft. Stir in garlic and thyme.
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Add rice and stir for 2–3 minutes until lightly toasted.
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Deglaze with wine (if using) and cook until absorbed.
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Add broth one ladle at a time, stirring frequently.
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After 10–15 minutes, stir in corn purée. Continue adding broth.
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About 5 minutes before the rice is done, stir in remaining corn kernels.
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When rice is al dente and risotto is creamy, remove from heat. Stir in remaining butter, Parmesan, and cream (if using).
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Season to taste and serve immediately with more Parmesan and herbs.
Notes
- Stirring often is key for creamy texture
- For extra corn flavor, make corn cob broth
- Serve immediately—risotto doesn’t sit well
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Stovetop
- Cuisine: italian
