I am a huge fan of comfort food, even during the summer! This Sweet Corn Risotto is the perfect way to turn classic risotto into something summer-worthy!
Made with fresh sweet yellow corn, this corn risotto is creamy, sweet and savory…and best of all, it’s topped with savory crispy prosciutto!
Quick Look: Corn Risotto
- Prep Time: 20 mins, Cook Time: 40 minutes
- Total Time: 1 hour
- Method: Stovetop
- Main Ingredients: Sweet yellow corn, parmesan cheese, prosciutto
- Flavor Profile: Sweet and savory, creamy
- Ideal for: Summer recipes, comfort food
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Ingredient Notes
- Fresh sweet yellow corn: The star of this corn risotto recipe! This seasonal ingredient can be found at local farmer’s markets or grocery stores during the summertime. Frozen or canned corn can be used in the off season.
- Arborio rice: The perfect short grained rice to use that will absorb the cooking liquid perfectly.
- Chicken broth: It can be regular or low sodium, depending on your preference.
- Prosciutto: This cured Italian meat can be found at most grocery stores or delis. The salty flavor blends so well with the sweet flavors.
- Unsalted butter: For those rich flavors!
- Minced garlic, shallots, fresh thyme make the aromatics base for the corn risotto.
- White wine: Sauvignon Blanc, Pinot Grigio or Chardonnay are all great dry white wines. Don’t use red wine. You need dry white wine for this recipe.
- Parmesan cheese: Freshly grated is preferred as pre-shredded can make the risotto gritty.
- Chives for garnish, salt and pepper to taste
As always, quantities are listed in the recipe card below.
Substitutions and Variations
- Wine substitution: Use more broth.
- Chicken broth: Vegetable broth works just as well.
- Fresh herbs: If you don’t have fresh, use dried, but less (about half the amount of fresh).
- Chives: Basil is great!
How To Make Corn Risotto
Step 1 | Prep the corn-infused stock
Cut the corn kernels off the cob but don’t throw away the spent cobs, we’ll use it to infuse the stock with extra flavors. Bring the stock with the cobs to a light simmer and keep it warm for later.
Step 2 | Sauté corn and crisp up prosciutto
In a skillet, sauté the corn kernels until slightly charred, setting some aside for garnish.
Preheat oven to 400ºF. Line a baking sheet with parchment paper and lay the prosciutto flat in one single layer. Bake for about 15 minutes until crispy.
Step 3 | Make the golden corn liquid base
Using a small blender, blend about 1 cup of the sautéd corn with the warm stock. Be careful, as the liquids will be hot. This “golden corn liquid base” will be used to cook the risotto for amazing flavor throughout.
Step 4 | Cook the risotto
In a deep pan or pot, melt butter and sauté the shallots, garlic, and thyme with butter. Then, toast the rice for a few seconds until fragrant. This helps the grain absorb the liquid and flavors when added. Deglaze with wine.
Next, add about 2 ladles of broth at a time while stirring constantly (use a wooden spoon to avoid scratching the pan). After the liquid has almost absorbed, repeat about 2 more times.
Tip: The key is to consistently stir to release starches from the rice. This creates the perfect creamy risotto. Don’t just let the rice simmer.
Then, add stir in the prepared golden corn liquid base, about 2 ladles at a time, stirring constantly until creamy. Repeat about more 2 times. At this point, the rice should be tender and al dente. If not, continue stirring with more warm stock until cooked to your liking.
Step 5 | Finish with cheese and serve
Off the heat, stir in grated parmesan cheese and the cooked corn until creamy and evenly combined.
Serve with the crispy prosciutto, more sautéd sweet yellow corn, fresh herbs and parmesan cheese! Enjoy your sweet corn risotto while it’s still warm and creamy.
Tips for Success
- The golden corn liquid! My secret flavor booster. I blend corn and stock to make the main cooking liquid. This infuses the risotto with the sweet corn flavors throughout.
- Do not rinse the rice. It may be tempting to rinse the rice before cooking, but the arborio’s high starch content helps give the risotto its creamy texture.
- Using a warm stock is essential to cook the arborio rice properly. You don’t want the drastic temperature contrast because it will shock the grains and interrupt the cooking process.
- Stir, stir, stir. The starch released from stirring is what gives it its creamy texture.
- Use fresh seasonal corn, if available. It is a great way to enjoy the summer produce. You can also use canned or frozen in the off season.
- Use freshly grated parmesan cheese. Pre-shredded cheese has extra starches that can make the risotto gritty.
Recipe FAQs
Arborio rice is my go-to. It is starchy and absorbs large amounts of liquid from the stock lending to a creamy texture.
A dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio are excellent choices for this recipe.
Yes, you can use frozen or canned corn for this recipe especially if you are making it in the off season. Make sure to remove any excess moisture by patting it down with a paper towel before cooking.
How To Reheat
Reheat leftovers in a medium saucepan, adding a splash of broth and more freshly grated parmesan cheese to loosen it up again, as it will firm up in the fridge.
What To Serve with Risotto
This corn risotto is amazing dish all by itself, but a good salad is always a great way to complement it! Here are a few refreshing salads:
More Summer Recipes
Have extra corn? Try my Mexican Street Corn Salad, Summer Corn Gazpacho, or this super easy Honey Butter Skillet Corn next!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Sweet Corn Risotto
Equipment
Ingredients
- 4 ears fresh sweet corn
- 8 cups chicken stock or broth - plus more as needed
- 4 ounces prosciutto
- 4 tablespoons unsalted butter
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 ½ cups arborio rice - do not rinse
- ½ cup white wine - I use Sauvignon Blanc
- 1 cup freshly grated parmesan cheese - plus more for garnish
- Chopped chives or basil for garnish
- Salt and pepper - to taste
Instructions
- Cut the corn kernels off the cob and set aside. Don’t throw away the spent cobs.
- Infuse the broth: In a large pot, bring the chicken stock and the spent corn cobs to a low simmer. This will infuse the broth with aromatic corn flavors. Keep the broth warm to use later.
- Crisp up prosciutto: Preheat oven to 400ºF. Line a baking sheet with parchment paper and lay the prosciutto flat in one single layer. Bake for about 15 minutes until crispy.
- Sauté corn: In a medium skillet, sauté the corn kernels for just a few minutes until slightly charred. Reserve 1 cup of the corn kernels, plus more for garnish. Set the rest aside.
- Make the golden corn liquid base: Blend the reserved 1 cup of sautéd corn with about 3 cups of the warm stock. This golden corn liquid base will be used to cook the risotto for amazing flavor throughout. Set aside.
- Now it's time to cook the risotto! In a deep pan, melt the butter and sauté shallots and garlic. Then, add the arborio rice and thyme, and toast for a few seconds until fragrant. Deglaze with white wine until reduced.
- Add the warm chicken stock into the rice, about 2 ladles at a time, stirring constantly with a wooden spoon. The stirring process releases starch, which is what makes risotto creamy. After the liquid has almost absorbed into the rice, repeat about 2 more times.
- Then, stir in the prepared golden corn liquid base into the risotto, about 2 ladles at a time, stirring constantly until creamy. Repeat a few times until the liquid is almost absorbed. At this point, it should be creamy, but if needed, continue stirring with more stock.
- Stir in the sautéd cooked corn kernels. Then, off the heat, add the freshly grated parmesan cheese and stir a few times until it's creamy.
- To serve, top with the crispy prosciutto, more corn, chives or basil, and parmesan cheese. Enjoy!
Video
Notes
- Pancetta: Instead of prosciutto, you can sauté cubed pancetta until golden brown and crispy.
- Use warm stock so that the arborio rice cooks properly. If the cooking liquid is cold, the rice will not cook properly.
- Stirring constantly is what releases the rice’s starch and what creates the creamy consistency. Don’t just let the risotto simmer.
- Storage: Place in an airtight container and refrigerate for up to 3 days.
- Reheating: To reheat, add a little stock or water to loosen it up then heat on the stovetop in a pot for 5 to 6 minutes stirring, or microwave for 2 minutes until warm.
- Pancetta: Prosciutto, bacon, or even grilled shrimp or scallops.
- Chicken stock or broth: Vegetable broth.
- Fresh corn: Canned or frozen work too.
Mary says
Am going to try this on the weekend. I do have a question …is it freezable?
Tania says
Yes, you can freeze risotto for 2-3 months. To reheat, thaw in the fridge overnight, then warm it up in a pan with a splash of broth to loosen it up.
Charli says
Made this tonight and it was WONDERFUL!! Threw some sautéed shrimp along side. Perfect dinner!
Tania says
Thank you Charli!
Patricia says
This was the best risotto I’ve ever made. Loved using fresh corn and the crispy prosciutto really added a nice pop of savory flavor. Definitely recommend this recipe to anyone.
Tania says
That’s so awesome. Thank you!