Sweet Corn Risotto is a Summertime treat that shouldn’t be missed. Summer corn flavors infuse this entire dish when you use every scrap while cooking! Corn cobs that would normally be discarded bring extra sweetness and earthy flavor to this risotto, making each bite taste like pure farm-to-table bliss. And don’t even get me started on the texture combo. The kernels give the recipe a little crunch and freshness, while the creamy risotto is smooth and decadent – it’s giving budget-friendly… but make it summery!
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What is Sweet Corn Risotto?
Oh, how I love a good risotto. This Italian dish is made from starchy, short-grain rice cooked in broth until all those lovely starches are released – giving the recipe its creamy, dreamy texture WITHOUT adding any cream. This sweet corn risotto is similar to my Parmesan risotto but with a summery twist! I shave the corn off the cob and use the bare cobs (yep, we use the whole cob here) to give the broth that sweet corn taste. White wine, butter, arborio rice, and Parmesan cheese round out the flavors, making this recipe a must-try this season.
Ingredients
Here’s what you’ll need to make sweet corn risotto:
- Arborio Rice: This is the best, and most commonly used, rice for making risotto. It’s short-grain and super starchy. DON’T RINSE THE RICE before using it, or you’ll wash away some of the starch that makes risotto so creamy.
- Corn Cobs: Use fresh corn cobs for this recipe, and save the cobs after you shave off the kernels. You can also use canned or frozen and thawed corn in a pinch (about 2 cups worth), but the broth won’t have the same fresh corn flavor without the cobs.
- Sweet Onion: Choose a sweet onion, like Vidalia, Walla Walla, or Maui, if possible. They’re a bit milder and sweeter than yellow or white onions. However, yellow onions are typically cheapest- and they work great, too!
- Butter: Use salted butter to give the risotto a little extra flavor.
- White Wine: We don’t often add wine to our recipes because it hikes up the cost, so you can skip it if it’s not in your budget. However, if you can make it work, the wine adds a really nice depth of flavor. Use any crisp, dry white wine you like to drink. I usually use Pinot Grigio or Sauvignon Blanc. Don’t forget, you can freeze wine in ice cube trays for future recipes so nothing goes to waste!
- Parmesan: The salty, nutty Parmesan cheese is the perfect finish to this summer corn risotto.
- Vegetable Broth: Use homemade vegetable broth or your favorite store-bought variety. I used bouillon to keep costs low.
What Else Can I Add?
This sweet corn risotto recipe is delicious as-is, but it’s also the perfect base for adding other ingredients. Here are a few ideas:
- Crispy pancetta or air fryer bacon pieces
- Sautéed mushrooms
- Roasted garlic
- Softened leeks
- Fresh spinach
Time Saving Tip
This recipe is super simple to make, but risotto is a hands-on process – nobody’s denying that. You have to slowly add in the broth and continuously stir while it is absorbed until it’s time to add more. While it only takes about 20 minutes to do this, it’s not a recipe you can walk away from! To make things easier and save some time, I always prep the corn, onion, and shred the Parmesan in advance. They last well in the fridge, so all I have to do is add them in when it’s time to cook. Planning ahead helps!
Serving Suggestions
I love to serve my creamy corn risotto with roasted asparagus and tomatoes, quick garlic butter shrimp, or balsamic roasted vegetables.
How to Store Sweet Corn Risotto
This sweet corn risotto is best eaten fresh but can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop, stirring often, with a splash of broth or water to bring back its creamy texture. I don’t recommend freezing risotto purely because the texture doesn’t hold up well after thawing.
Sweet Corn Risotto
Servings 4 servings, about 1.5 cups per servingIngredients
- 3 corn cobs ($0.99)
- ½ small sweet onion ($0.94)
- 3 Tbsp salted butter, divided ($0.42)
- 1 ½ cups arborio rice ($2.28)
- ¼ cup white wine* ($0.58)
- 5 cups vegetable broth ($1.45)
- ½ cup shredded Parmesan cheese ($2.71)
Instructions
- Cut corn from cobs and chop the bare cobs in half. Dice the onion, and gather white wine*, shredded Parmesan cheese, butter, and arborio rice.
- Add bare cobs and veggie broth to a pot and bring to a simmer on low heat while you prepare the risotto:
- Melt 2 Tbsp butter in a skillet over medium-high heat and cook the onion down until glossy.
- Add arborio rice to butter and onion and toast for 1-2 minutes.
- Add corn, cook for an additional minute.
- Add white wine and cook down.
- Add one ladle full of corn veggie broth and stir constantly. Wait until the broth is around 75% absorbed by the rice before adding the next ladle. Keep adding ladles of broth until all the stock is used and the risotto is creamy and complete. This step will take about 20 minutes in total.
- Stir in 1 Tbsp butter and the Parmesan cheese. Serve with parsley or other fresh herbs (optional).
See how we calculate recipe costs here.
Equipment
- Deep Stainless Steel Skillet
Notes
Nutrition
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how to make SWEET CORN RISOTTO – step by step photos
Using a sharp knife, cut the corn from 3 cobs into a large bowl. Carefully chop the bare cobs in half and set the corn kernels to one side for now.
Dice ½ a small, sweet onion into small pieces. Gather ½ a cup of Parmesan cheese, 3 Tbsp of salted butter (divided), a ¼ cup of white wine (if using), and 1½ cups of arborio rice.
Add the halved corn cobs into a pot and cover with 5 cups of veggie broth. Bring the broth to a simmer over low heat while you prepare the risotto.
Add 2 Tbsp of salted butter to a large skillet over medium-high heat. Once melted, add the diced onion to the butter and cook down until glossy. We don’t want the onion to brown or caramelize; we just want it to become fragrant and soft.
Add 1½ cups of arborio rice to the skillet with the butter and onions. Allow the rice to toast for 1-2 minutes, stirring occasionally.
Pour the previously prepared corn kernels into the skillet and cook for another minute.
Add a ¼ cup of white wine to the skillet to release any browned bits from the bottom of the pan (known as deglazing). Stir and allow the wine to cook down for 1-2 minutes.
Slowly ladle 1 cup of hot corn veggie broth into the skillet with the rice, and stir until about 75% of the liquid has been absorbed.
Add 1 ladle of broth at a time, stirring often, until the rice has mostly absorbed all 5 cups. This will take about 20 minutes in total. Your rice should be al dente, meaning it still has a slight bite to it. The risotto should also be creamy and not soupy.
Add 1 Tbsp of salted butter and ½ a cup of shredded Parmesan cheese to your summer corn risotto and stir until well combined.
Serve hot and (optional) garnish with parsley or other fresh herbs.
There’s nothing quite like a creamy bowl of sweet corn risotto to fill your belly on a late summer night!
The first time I made this I used canned corn and tipped the liquid from the can into the broth in place of simmering the cobs (it was all I had on hand in the pantry). It was nice, but nothing mind blowing.
The second time, I used freshly shucked corn and simmered the cobs in the broth and it was MIND BLOWING. I also added two cloves of garlic shredded on the microplane, and a pinch of dried chilli flakes. Absolutely delicious. Creamy soft rice and crunchy, sweet, juicy corn. This is going into the repertoire for sure, 15/10!
Yessss, Erin! The cobs simmering in the broth is an absolute game changer. So glad you tried it that way! Thanks for sharing your experiencce.
I have made risotto many times but never a corn risotto. I should have known that 5 cups of broth is way too little for 11/2 cups of rice. I ended up adding another cup of warm water because that’s all I had. The rice just never got to that creamy texture. It was very tight. Although I added diced red pepper the flavors were a bit bland although my corn was super sweet. Just needed something. I did add basil. I was a bit disappointed. Will make risotto cakes with the leftovers.
This was delicious! I’ve always loved risotto and have never thought to make it with corn but it was a hit with my family. We served it with shrimp tacos and black beans.
I followed the recipe with the exception of using chicken broth because that’s what I had. The other thing I did was milk the corn with a grater and stir that into the risotto after the parmesan and butter. We also sprinkled a little cojita cheese on top for garnish.
Thanks for the great recipe!
Delicious! I love risotto, but I’ve always made it with more savory flavors. I was shocked at how well it took on the sweet flavor of the corn. I also happened to have an elote seasoning blend on hand — if you like those flavors, this recipe is another great way to incorporate them. Also, I made this a) with chicken broth instead of veggie and b) no parmesan, so if you have to make adjustments based on what you’ve got in your fridge, go for it! I’ll be making this every summer from now on.
Loved it! Added fresh Italian parsley and a bit of black pepper.
Great use for summer corn abundance and easy. I used vinho verde for the wine, which I know isn’t usual for risotto, but it is a light, bubbly, summery wine, and cheap too, so it worked perfectly.
Love a crisp vinho verde! Yum.
Made this evening, loved the idea. Kicked up the seasoning (risotto takes black pepper SO well, no lie I probably added a tablespoon or more) and we’ll be serving it with cucumber tomato salad and bbq baked tofu. GREAT veggie option for a summer evening.
Sounds delicious!!
I made this exactly as written tonight. Fresh corn is at its peak, of course, and my sister pronounced it the perfect dinner for a rainy summer night—a satisfying dish that’s both seasonal and comforting. Agreed!
I’m so glad you liked it. I feel like corn is especially good this year, too! Yummm
Wait. Did you say “ain’t” ?