If you’re searching for a late-summer comfort dish that dazzles with both elegance and fresh, creamy flavors, look no further than this Sweet Corn Risotto Recipe. Loaded with plump kernels of sweet corn and swirled into perfectly tender Arborio rice, this risotto glows golden on the plate and turns any mealtime into something special. Each bite is pure creamy sunshine, brimming with sweet corn essence and gentle herbal hints—pure homemade happiness in a bowl!

Sweet Corn Risotto Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Sweet Corn Risotto Recipe lies in its simple, vibrant ingredients. Every component plays a starring role in building luscious creaminess, balancing delicately sweet and savory notes, and capturing the summer’s best golden corn flavor.

Arborio Rice (1 ½ cups): The backbone of our risotto, this short-grained rice gives that luscious, creamy texture while staying toothsome at the core.
Fresh Sweet Corn Kernels (3 cups, from 4–5 ears or frozen): Provides bursts of sweetness and fresh flavor—don’t forget to scrape the cobs for the “corn milk!” It’s the secret to deep corn flavor.
Vegetable Broth (6–8 cups, low sodium): A gentle, savory bath that coaxes every bit of starch from the rice, making the risotto rich and silky.
Yellow Onion (1 medium, finely chopped): The aromatic, mellow base, creating a subtle sweetness and depth in every spoonful.
Garlic (2 cloves, minced): Adds a savory layer that mingles beautifully with corn and herbs, making flavors sing.
Dry White Wine (½ cup, optional): Brings a pop of acidity and brightness—use what you’d enjoy drinking!
Butter (4 tablespoons, unsalted): Used at the start and finish, it’s the key to risotto’s rich, luxurious finish.
Olive Oil (2 tablespoons, extra virgin): Gives a fruity backdrop and keeps your aromatics from browning too fast.
Parmesan Cheese (½ cup, grated, plus more to serve): Lends a nutty, salty edge and helps create that irresistible creamy texture.
Fresh Thyme (1 tablespoon, chopped): A bright, lightly lemony herb that accentuates the corn’s sweetness—swap in parsley or basil if you prefer.
Salt and Freshly Ground Black Pepper: Fine-tunes all the flavors—season as you go, and always taste at the end!
Heavy Cream (2 tablespoons, optional): For the creamiest risotto ever, a splash at the end is pure luxury—but you can leave it out for a lighter version.

How to Make Sweet Corn Risotto Recipe

Step 1: Prepare the Corn

If you’re lucky enough to have fresh corn, shuck the ears and cut the kernels from the cob. Reserve about half the kernels for later, then coarsely puree the rest in a food processor or blender. Don’t skip running your knife over the cob to capture the sweet, milky juices—this “corn milk” is a flavor jackpot! Using frozen? Just defrost and puree half, leaving the rest whole for sweetness and texture.

Step 2: Warm the Broth

Pour your vegetable broth into a saucepan and keep it at a gentle simmer on the back burner. Hot broth is vital; it keeps the rice cooking evenly and helps you coax out risotto’s signature creaminess spoon by spoon.

Step 3: Sauté the Aromatics

In a heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat. Toss in the finely chopped onion and cook, stirring often, until translucent and soft but not browned—around 5–7 minutes. This gentle sautéing is key for drawing out all the sweetness and laying the savory base for your Sweet Corn Risotto Recipe.

Step 4: Add Garlic and Thyme

Add your minced garlic and chopped fresh thyme, cooking for just a minute until fragrant. Take care not to let the garlic brown; a quick sizzle is all it needs to release its magic.

Step 5: Toast the Rice

Pour in the Arborio rice, stirring constantly for 2–3 minutes. Each grain should turn slightly translucent at the edges and smell a little nutty—this step helps seal in the starch, which is critical for the Sweet Corn Risotto Recipe’s dreamy texture.

Step 6: Deglaze with White Wine

If you’re using wine, add it now and stir until fully absorbed. This lifts any tasty bits off the bottom of the pan and adds bright acidity to balance the sweetness of your corn.

Step 7: Begin Adding Broth

Add one ladleful (about ½ cup) of hot broth, stirring gently and waiting until it’s nearly absorbed before adding the next. This slow, steady addition—along with frequent stirring—releases the rice’s starch and builds the risotto’s signature creaminess, right before your eyes.

Step 8: Incorporate Corn Puree

About 10–15 minutes in, when the risotto is looking creamy, stir in your corn puree (including the milky juice, if you have it). The risotto will take on a beautiful yellow hue and an irresistible corn aroma—this is where the Sweet Corn Risotto Recipe truly shines!

Step 9: Add Corn Kernels

Keep adding broth and stirring. About 5 minutes before the risotto is al dente (taste it for a slight bite), stir in the reserved corn kernels. This preserves their plumpness and gives bursts of juicy sweetness in every spoonful.

Step 10: Check for Doneness

The risotto is ready when the rice is creamy and just slightly firm at the center. For a proper all’onda consistency, the risotto should gently ooze back together if you run a spoon through it—think thick waves rather than porridge.

Step 11: Mantecare (The Creaming Stage)

Remove from heat. Stir in the remaining 2 tablespoons of butter and all the Parmesan cheese. For a truly luxurious Sweet Corn Risotto Recipe, add a splash of heavy cream now, stirring quickly until the mixture is glossy and dreamy.

Step 12: Season and Serve Immediately

Finish by tasting and seasoning with salt and plenty of freshly ground black pepper. Serve right away in warm bowls, garnished with more Parmesan and fresh thyme. Risotto waits for no one—dig in!

How to Serve Sweet Corn Risotto Recipe

Garnishes

The right toppings take this Sweet Corn Risotto Recipe to the next level. A shower of freshly grated Parmesan, a drizzle of good olive oil, or a sprinkle of chopped fresh herbs (think basil, chives, or parsley) add color, aroma, and extra flavor. For crunch, try a handful of freshly toasted corn kernels or crispy fried shallots.

Side Dishes

This risotto pairs beautifully with simple sides that don’t overwhelm. Think a crisp green salad with lemon vinaigrette, sautéed greens, or grilled asparagus. For a heartier meal, a piece of roasted chicken or seared scallops alongside will make dinner feel restaurant-worthy while still letting the corn be the star.

Creative Ways to Present

You can let the Sweet Corn Risotto Recipe shine in many beautiful ways—spoon it onto a big platter and top with grilled summer vegetables, form it into little cakes and fry until golden, or serve as a base for poached eggs at brunch. For fancy dinners, fill hollowed-out bell peppers or roasted acorn squash halves with the hot risotto—the presentation is stunning and guests will swoon!

Make Ahead and Storage

Storing Leftovers

Risotto is at its creamiest straight from the pot, but leftovers keep well for up to 3 days in the refrigerator. Transfer the Sweet Corn Risotto Recipe to an airtight container, pressing a layer of plastic wrap directly onto the surface to prevent a skin from forming.

Freezing

While risotto is best enjoyed fresh, you can freeze leftovers in a pinch. Spoon cooled portions into freezer-safe bags or containers, pressing out excess air. Thawed risotto will lose a bit of its silkiness, but still makes a comforting, quick meal.

Reheating

To reheat, place a portion in a saucepan with a splash or two of broth or water. Warm over low heat, stirring constantly until creamy and thoroughly heated. A little extra cheese or butter stirred in at the end brings the Sweet Corn Risotto Recipe back to life!

FAQs

Can I make the Sweet Corn Risotto Recipe without wine?

Yes, you absolutely can! The wine adds a hint of acidity and flavor, but you can easily substitute more vegetable broth instead, and your risotto will still be wonderfully delicious.

What type of corn is best for this recipe?

Fresh sweet corn picked at peak season is ideal for its juicy, sweet flavor and “milky” juices. However, high-quality frozen corn works great too—just avoid canned corn, which can be too soft and lacks the same bright taste.

Can I use a different type of cheese?

While Parmesan is classic for risotto, Pecorino Romano adds a sharp, salty bite if you like bold flavors. For a vegetarian option, make sure you use cheese made with vegetable rennet—or try topping with a bit of crumbled goat cheese for a creamy, tangy twist.

Is it possible to make this Sweet Corn Risotto Recipe vegan?

Absolutely! Use a vegan butter or just extra olive oil, skip the cream, and substitute nutritional yeast for Parmesan. You’ll still get rich flavor and creaminess thanks to the starchy rice and corn puree.

How can I tell when the risotto is done?

The best risotto is creamy and just flows on the spoon—look for “all’onda” texture. The rice grains should be al dente, with a gentle bite at the center, not mushy. Taste-test as you go for the perfect finish.

Final Thoughts

If you’re seeking bliss in a bowl, you truly must give this Sweet Corn Risotto Recipe a try. It’s creamy, comforting, and so full of sunshine flavor—just the kind of meal you’ll want to revisit again and again. Don’t be shy: grab those golden ears while they last and bring a little magic to your table tonight!