Sweet Corn Risotto Recipe – How to make an Easy and Creamy classic risotto with ears of corn or corn cobs – with the video tutorial.

Sweet Corn Risotto

This sweet corn risotto is the perfect way to celebrate a summer bounty of fresh corn by cooking it into a super cheesy and creamy risotto that the whole family will enjoy. 

With fresh corn being in season, I found mine for only 49 cents each, making this an incredibly budget friendly meal option. 

The Simple Ingredients For The Easy Recipe

Rice –  I had Basmati rice in my cupboard, so that’s the rice variety that I used, it may be unconventional, but I prefer to use what I have rather than buy another ingredient. You can feel free to swap for a more traditional risotto rice such as Arborio rice or Carnaroli rice instead. 

Onion and Garlic – to add a flavorful base to the risotto, I’ve included chopped onion and garlic. You can swap or add in leek, green onions or other flavorful vegetables. 

Sweet Corn Kernels – For the burst of corn flavor I’ve included raw sweet corn kernels that have been freshly sliced off the cob. 

You can use frozen corn if you’d like to instead, if fresh corn isn’t available. Simply swap for 1-2 cups of frozen corn and add it in the last 5 minutes of cooking time to be able to thaw and cook. 

Cooking Liquid – you can include your choice from chicken or veggie stock or broth and use as much as you’ll need to create the perfectly tender risotto to your tastes. You can also add in a little dry white wine or Sauvignon Blanc for even more flavor. 

Heavy Cream – to add an extra creamy texture and depth of flavor to the comfort food meal I like to add in a half a cup of heavy cream when the dish is almost ready. You can feel free to swap for coconut milk or coconut cream if you’d prefer for the dish to be dairy free. 

Parmesan Cheese – I find that adding parmesan cheese to a risotto adds an incredible depth of flavor, along with gooey cheesiness that’s simply irresistible.  You can swap for a dairy free alternative such as vegan parmesan cheese or nutritional yeast instead in the final dish. 

Sweet Corn Risotto Recipe

• 1 Onion
• 3-4 Garlic Cloves
• 2-3 Sweet Corn Cobs
• 1 Cup Rice
• 2-4 Tablespoons Unsalted Butter, Coconut Oil or Olive Oil
• Salt and Black Pepper
• 4-6 Cups Hot Chicken Stock/Chicken Broth/Vegetable Broth
• 1/2 Cup Heavy Cream
• 1/2 Cup Parmesan Cheese

1. Heat 2 Tbsp of butter or oil in a large skillet or frying pan on the stove top over medium heat to medium high heat. 
2. While the pan is heating, peel and chop the onion and garlic cloves. 
3. Once the pan is hot, add in the chopped onion and garlic and cook, tossing regularly, until starting to soften. 
4. Remove the outer leaves from the corn and carefully slice the corn kernels from the cob with a sharp knife. 
5. Once the onion and garlic have softened, add in a tablespoon or two more of oil or butter, along with the prepared corn. 
6. Toss the corn through the onion and garlic for a couple of minutes, then add in the rice and toss to coat the grains of rice in the vegetables and oil or butter. 
7. Add in a pinch of salt, black pepper and your seasoning of choice then pour over a cup of hot stock or broth. 
8. Toss the rice mixture regularly, when the liquid has been absorbed, add in another cup of stock or broth and repeat until the risotto is al dente, which takes around 20-25 minutes of cooking time. 
9. When the risotto is almost ready, pour in the heavy cream and cook until bubbling and the risotto has cooked to your liking. 
10. Remove from the heat, add the parmesan cheese, mix through to melt, then serve the creamy, perfect risotto straight away, storing any cooled leftover risotto in an airtight container to enjoy within a day. 

Creamy Risotto Video Tutorial

Here’s the video showing you how to make the stovetop risotto with sweet corn, step by step. Hit play below or click here to watch on YouTube. 

More Easy Risotto Recipes

Cauliflower Risotto

Roast Pumpkin Risotto

Spinach Risotto

Yield: 4

Sweet Corn Risotto Recipe

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Sweet Corn Risotto Recipe - How to make an Easy and Creamy classic risotto with ears of corn or corn cobs - with the video tutorial.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 Onion
• 3-4 Garlic Cloves
• 2-3 Sweet Corn Cobs
• 1 Cup Rice
• 2-4 Tablespoons Unsalted Butter, Coconut Oil or Olive Oil
• Salt and Black Pepper
• 4-6 Cups Hot Chicken Stock/Chicken Broth/Vegetable Broth
• 1/2 Cup Heavy Cream
• 1/2 Cup Parmesan Cheese

Instructions

1. Heat 2 Tbsp of butter or oil in a large skillet or frying pan on the stove top over medium heat to medium high heat. 
2. While the pan is heating, peel and chop the onion and garlic cloves. 
3. Once the pan is hot, add in the chopped onion and garlic and cook, tossing regularly, until starting to soften. 
4. Remove the outer leaves from the corn and carefully slice the corn kernels from the cob with a sharp knife. 
5. Once the onion and garlic have softened, add in a tablespoon or two more of oil or butter, along with the prepared corn. 
6. Toss the corn through the onion and garlic for a couple of minutes, then add in the rice and toss to coat the grains of rice in the vegetables and oil or butter. 
7. Add in a pinch of salt, black pepper and your seasoning of choice then pour over a cup of hot stock or broth. 
8. Toss the rice mixture regularly, when the liquid has been absorbed, add in another cup of stock or broth and repeat until the risotto is al dente, which takes around 20-25 minutes of cooking time. 
9. When the risotto is almost ready, pour in the heavy cream and cook until bubbling and the risotto has cooked to your liking. 
10. Remove from the heat, add the parmesan cheese, mix through to melt, then serve the creamy, perfect risotto straight away, storing any cooled leftover risotto in an airtight container to enjoy within a day.