From late June through September, I’m all about sweet corn. You don’t need to ask me what I’d like for dinner. I could sit on the porch with two or three ears of corn on the cob, plenty of butter, and call it a meal. I guess that’s the midwesterner in me coming out! Whenever sweet corn is in season, I’m a very happy lady.
Most risotto recipes will fold a few ingredients into some creamy rice and call it a day. I wanted to make a truly special sweet corn risotto recipe, and I am so excited to share it with you today. Every spoonful is a celebration of sweet corn—you’ll be using it in four different ways. Let’s get started!
When sweet corn is here, I don't want any of it to go to waste.
This dish delivers on textures and flavors. It’s sweet, juicy, starchy, creamy, savory, and crunchy too. The rice gives you a plump starchy chew—then you get the satisfying pop of the whole kernels that you stirred in at the end. Sweet and salty flavors are perfectly balanced in this corn risotto recipe, and the richness of the Parmesan cheese makes it unforgettable. If you need to add some protein, my favorite is pancetta.
Like I said, you’ll be using corn four different ways throughout this recipe: The stripped cobs infuse the stock while the rice cooks. Some kernels become a silky purée that adds sweetness and body, and others stay whole like I mentioned above. Finally, you’ll toast cornmeal and corn kernels to create a crunchy topping that adds a delectable texture contrast to every bite. It's one ingredient working overtime, and I love every bit of it. So keep on reading! I’ll teach you how to make risotto and give you four separate corn recipes all at once.
Can I use frozen or canned corn when fresh corn is out of season?
Fresh corn makes the best sweet corn risotto, especially during the summer months. Unfortunately though, corn is not in season all year round. If fresh isn't available, frozen corn makes a surprisingly good substitute. To make this creamy corn risotto with frozen corn, let it thaw first. You won't be able to make the corn-infused stock because there aren't any cobs, but the roasted corn purée still brings plenty of flavor. You'll still end up with a delicious risotto! I would not use canned corn for this recipe. You just won’t get the same texture or flavor out of it.
Is the type of rice important? Can I substitute long-grain rice for Arborio rice?
Yes, the type of rice you use for risotto matters. Arborio rice is what makes risotto, risotto. Arborio rice is a plump, starchy rice, and it’s the starch that you want. So if you usually rinse your rice before cooking, you’ll want to skip that step here. As arborio rice cooks, it slowly releases that starch, which gives the cooked risotto a creamy texture with just a little bite in the center. Yep, you want an al dente texture when your risotto is done!
Other kinds of rice (including white rice) just don’t behave the same way, so do not make any substitutions here.
How often should I stir the rice when making risotto?
Risotto does require quite a bit of stirring—once you start adding the stock in, you’ll want to stay nearby and pay close attention to it. That said, you don't need to stand over the stove stirring every second. I like to give my risotto a good stir each time I add another ladleful of stock, and every minute or so after that while the rice absorbs it.
Can you reheat the risotto the next day if there are leftovers?
Yes! And leftover risotto makes a wonderful lunch the next day. Add a splash of vegetable stock, milk, or water before reheating your portion over low heat. Stir occasionally until it loosens back up into the creamy risotto you know and love. A drizzle of herb-infused oil and the crispy corn topping are best added just before serving.
What else can I do with leftover risotto?
If you somehow end up with leftovers, don't let them go to waste. Cold risotto is great for making crispy risotto cakes. Shape the chilled mixture into small patties, coat them lightly with breadcrumbs if you like, and fry them up in a skillet until they’re golden brown on both sides. Add a fried egg and enjoy them for breakfast, or serve as an appetizer before dinner. No one will mind that the rice was made the day before!
Want more risotto tips?
If making a risotto recipe feels a little intimidating, don't worry. Once you get the hang of a few simple techniques, making risotto is like a little meditation. It’s one of those dishes that makes my kitchen a happy place.
Check out this guide I made: Tips on How to Make Creamy Risotto from Scratch. It has all my favorite tips for making perfectly creamy risotto every time. From choosing the right rice to knowing exactly when it's done, you’ll be making restaurant-quality risotto at home in no time flat!
Extra Bites
If you like risotto, you have to try my risotto with mushrooms:
Sweet corn plays a starring role in my corn crème brûlée:
Creamy Corn Risotto with Herbed Oil
Celebrate the season with this summer risotto recipe, made with fresh sweet corn four different ways. Top it with a drizzle of bright herb oil and your guests will be begging for a second helping.
Ingredients
Instructions
- With a sharp knife, remove the kernels from the 4 ears of corn and set aside (you should get roughly 3 cups of corn). Put the stripped corn cobs into a large lidded pot with the vegetable stock and bring it to a boil, then turn it off and leave it to sit so the corn flavor infuses into the stock.
- Heat oven to 450 ℉. On a small baking sheet, toss 1½ cups of the kernels with 1 teaspoon of vegetable oil and a pinch each of the smoked paprika and salt. Roast for 10 minutes. Transfer to a food processor, add 2 tablespoons of the warm stock and 2 tablespoons of cream, and process, adding more stock as needed to achieve a loose, creamy puree. You can use an immersion blender for this step if you prefer. Add salt to taste. Transfer the puree to a small pan, cover with plastic wrap, and set aside.
- To make the herb oil, gently warm your ½ cup of olive oil with the herbs, the garlic clove, and a pinch of salt. Do NOT let the oil come to a simmer or boil. Once the oil is warm, remove it from the heat and let it sit for 10 minutes to infuse.
- Process the herb-infused oil with an immersion blender until you have a beautiful, green, emulsified oil. Transfer to a small serving bowl or a clean squeeze bottle if you have one.
- Now let’s make the crispy corn topping. In a medium skillet over medium heat, add the cornmeal, cayenne, smoked paprika, and ½ cup of the remaining corn kernels. Toast everything together in the dry pan until golden and crunchy. Don’t be alarmed if the kernels pop a little! Set aside.
- In a medium-large saucepan or stockpot over medium heat, melt 1 tablespoon each of olive oil and butter. Add the onion and sauté until translucent, then add the minced garlic and cook for another minute.
- Add the rice into the same stockpot, stirring constantly for a minute or two while it toasts.
- Gradually start to add the warm corn stock, one ladle at a time, stirring constantly until each ladleful has been absorbed. When you are halfway through the stock, stir in the remaining cup of corn kernels and continue adding the rest of the stock one ladle at a time.
- When the rice reaches al dente (about 20 to 25 minutes), remove the pot from heat and stir in the egg yolk and Parmesan. Season with white pepper and salt to taste.
- When the risotto is almost cooked, you can remove the plastic wrap from the corn purée and gently reheat it.
- To serve, scoop a mound of risotto onto a plate. With the back of a spoon, make a shallow well on the top. Into this, add a good-sized dollop of the warm corn puree. Scatter the crispy corn and toasted cornmeal over the surface and around the base, then drizzle all over with the herb-infused oil. If you like, garnish with cilantro.
- Serve immediately, encouraging your guests to swirl the corn puree into the warm risotto. Enjoy!
