Sweet corn risotto is creamy, comforting, and full of bright summer-sweet corn flavor that feels special without being fussy. I’ve made this version dozens of times, tweaking the corn timing and finish to keep it silky and vibrant. If you love a classic risotto but want a lighter, sweeter twist, this creamy sweet corn risotto is a go-to weeknight winner. creamy sweet corn risotto
Why Make This Recipe
- It’s sweet, creamy, and bright — the corn shines without masking the rice’s texture.
- Made with pantry-friendly ingredients and ready in about 30–40 minutes for a quick comfort meal.
- Versatile: serve as a weeknight dinner or a showy side for guests.
- Nutritious boost from fresh corn (fiber, vitamin C) and portionable for balanced meals.
- Personal insight: I love this recipe because adding a little corn puree at the end gives it a silky sweetness that reminds me of summer evenings. creamy pumpkin Alfredo
Recipe Overview
Prep time: 10 minutes.
Cook time: 25 minutes.
Total time: 35 minutes.
Servings: 4 (about 1 cup each).
Difficulty: Easy–Medium.
Method: Stovetop risotto using warm stock added ladle-by-ladle, finishing with butter and grated Parmesan for creaminess. For oven-safe finishing tips, consult this handy equipment guide. oven-safe dish tips
Ingredients (tested):
- 1 1/2 cups Arborio rice
- 4–5 cups low-sodium chicken or vegetable stock, kept warm (about 180–190°F)
- 2 tbsp unsalted butter + 1 tbsp olive oil
- 1 small yellow onion, finely chopped (about 1 cup)
- 1/2 cup dry white wine (optional)
- 2 cups fresh corn kernels (about 3 ears) or frozen, thawed
- 1/2 cup freshly grated Parmesan (plus extra to serve)
- Zest of 1 lemon, salt and black pepper to taste
- Optional: 2 tbsp mascarpone or cream for extra silkiness
Equipment: heavy-bottomed sauté pan or wide skillet (10–12"), ladle, wooden spoon, fine grater, thermometer (optional).
My Experience Making This Recipe
When testing, I focused on timing the corn addition to preserve crispness and sweetness. I discovered that pureeing part of the corn and stirring it in at the end gives a richer corn flavor without losing bite. The biggest challenge was avoiding over-stirring — less frantic stirring keeps the rice’s texture pleasantly al dente.
How to Make Sweet Corn Risotto: Creamy Comfort You Can Make Tonight
Start by warming 4–5 cups of stock in a saucepan over low heat; keep it at a gentle simmer (about 180–190°F). Sauté the chopped onion in 2 tbsp butter + 1 tbsp oil over medium heat until translucent, then add 1 1/2 cups Arborio rice and toast for 1–2 minutes until the edges are translucent. Deglaze with 1/2 cup white wine if using, then add warm stock one ladle (about 1/2 cup) at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. After about 10 minutes of cooking add 1 1/2 cups of the corn kernels; reserve 1/2 cup to finish. Continue adding stock and cooking until rice is al dente, about 18–22 minutes total. Off the heat, stir in remaining butter, 1/2 cup Parmesan, lemon zest, and a spoonful of corn puree (blend reserved corn with a tablespoon of stock) for a silky finish. Season with salt and pepper and rest 2 minutes before serving.
Expert Tips for Success
- Always keep the stock warm (180–190°F). Cold stock slows cooking and breaks the risotto’s rhythm. rice handling tips
- Use Arborio or Carnaroli rice; don’t rinse it — you need that surface starch to build creaminess.
- Toast the rice briefly before adding liquid to deepen flavor and help each grain hold its shape.
- Stir frequently but not constantly; vigorous non-stop stirring isn’t necessary and can make the texture gluey.
- Finish off-heat with cold butter and cheese (“mantecatura”) to create a glossy, silky texture.
How to Serve Sweet Corn Risotto: Creamy Comfort You Can Make Tonight
- Top with crisped pancetta or bacon for salty crunch and contrast with the sweet corn. serve with bold umami sides
- Pair with seared scallops or grilled chicken for a balanced protein-rich meal.
- Garnish with chives, microgreens, or lemon zest and a grind of black pepper for brightness.
- For dinner parties, serve in warmed shallow bowls and finish tableside with extra grated Parmesan.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container for 3–4 days. For best texture, store without extra cheese or cream; add them when reheating. Freezing is possible but will change texture — freeze in a shallow freezer-safe container for up to 1 month. Reheat on the stovetop over low heat with 1/4–1/2 cup hot stock or milk per cup of rice, stirring gently until creamy and hot (target 165°F internal). For microwave reheating, add a splash of hot stock, cover loosely, and heat in 30–45 second bursts, stirring between.
Recipe Variations
- Dairy-free: swap butter for olive oil and Parmesan for 2 tbsp nutritional yeast plus a splash of coconut cream for richness.
- Vegetarian: use vegetable stock and finish with extra butter or mascarpone for indulgence.
- Extra-corn-forward: blend 1 cup of cooked corn into the stock for a strong corn flavor and fold in remaining kernels for texture.
- Smoky twist: add 1/2 tsp smoked paprika and top with charred corn kernels and crispy shallots.
Nutritional Highlights
Corn adds fiber and vitamin C, while rice provides complex carbohydrates for steady energy. This dish contains dairy (butter and Parmesan) — swap for dairy-free alternatives if needed. Risotto is calorie-dense; a typical serving is about 1 cup (around 300–400 kcal depending on fats and cheese).
Troubleshooting Common Issues
Issue: Risotto is too thick and gloppy. Solution: Stir in hot stock or warm water a few tablespoons at a time off the heat to loosen and restore creaminess.
Issue: Rice is undercooked but liquid is gone. Solution: Add more hot stock and continue cooking gently until al dente; cover for a minute if needed.
Issue: Bland flavor. Solution: Finish with acid (lemon juice or a splash of vinegar), extra grated Parmesan, or a pinch of salt to brighten the dish.
Frequently Asked Questions
Q1: What rice is best for risotto and can I use regular long-grain rice?
A1: Use short-grain rice like Arborio, Carnaroli, or Vialone Nano because their high starch content creates risotto’s signature creaminess. Long-grain rice won’t release enough starch and will give a dry, separate-grain texture.
Q2: Can I use frozen corn, and when should I add it?
A2: Yes — frozen corn works well. Add most of it toward the last 8–10 minutes of cooking so it warms through without getting mushy, and reserve a small amount to finish raw or slightly charred for texture.
Q3: Do I have to stir constantly while making risotto?
A3: No. Stir frequently to prevent sticking and to release starch, but constant vigorous stirring isn’t required and can overwork the rice. A steady rhythm of stirring every 20–30 seconds works well.
Q4: Can I make risotto ahead and reheat it for guests?
A4: You can make it ahead but not too far in advance. Cool quickly, refrigerate up to 24–48 hours, then gently reheat on the stovetop with hot stock to refresh creaminess. For events, consider finishing the risotto right before serving for best texture.
Conclusion
If you want another flavorful take or a crunchy meat topping, this version from Plays Well With Butter inspired some of my plating ideas and pairs beautifully with crispy pancetta: Sweet Corn Risotto with Crispy Pancetta | Plays Well With Butter. Print
Creamy Sweet Corn Risotto
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting risotto that highlights the bright summer-sweet corn flavor, making it a perfect weeknight meal.
Ingredients
- 1 1/2 cups Arborio rice
- 4–5 cups low-sodium chicken or vegetable stock, kept warm
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped (about 1 cup)
- 1/2 cup dry white wine (optional)
- 2 cups fresh corn kernels (about 3 ears) or frozen, thawed
- 1/2 cup freshly grated Parmesan (plus extra to serve)
- Zest of 1 lemon
- Salt and black pepper to taste
- Optional: 2 tbsp mascarpone or cream for extra silkiness
Instructions
- Warm the stock in a saucepan over low heat, keeping it at a gentle simmer (about 180–190°F).
- Sauté the chopped onion in butter and olive oil over medium heat until translucent.
- Add the Arborio rice and toast for 1–2 minutes until the edges are translucent.
- Deglaze with white wine if using, then add warm stock one ladle (about 1/2 cup) at a time, stirring frequently, until mostly absorbed.
- After about 10 minutes, add 1 1/2 cups of the corn kernels; reserve 1/2 cup to finish.
- Continue adding stock and cooking until rice is al dente, about 18–22 minutes total.
- Off the heat, stir in the remaining butter, Parmesan, lemon zest, and a spoonful of corn puree for a silky finish.
- Season with salt and pepper and rest for 2 minutes before serving.
Notes
Keep stock warm throughout the cooking process and avoid over-stirring to maintain rice texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg