We were hit by a cold snap this week! 56 degrees in the middle of August had me reaching for my #blackfleece and dressing Lincoln in jeans for the first time in months. He was so confused and kept pulling on the legs every couple of minutes like, how did my shorts grow overnight? It was so sad yet hilarious at the same time! Maybe you had to be there. Anyway, my Instagram feed has been filled with bubbling pots of chili, friends in hoodies, and mentions of PSLs all week (apparently Starbucks reformulated the magic this year and the public is on the verge of mass hysteria,) and I’ve got one more idea to combat this cooler weather – Sweet Corn Risotto, which is as delicious as it sounds!
I created this dish to use up more of that freshly-picked, hand-delivered sweet corn that’s burning a hole in my fridge, and it’s fantastic. Sweet corn kernels are sauteed with mild leeks until lightly caramelized then stirred into creamy risotto with freshly grated parmesan cheese and an obscene amount of salt and pepper. Simple, light, delicious. This dish isn’t just good for cool nights, but any night for the rest of the summer. We’ve got to get to eating this sweet corn before the season ends! We are heading out to see family in Colorado in a few weeks and my little brother, who lives in Denver, already requested that we bring him as much Iowa sweet corn as we can fit into our car. That’s how good it is. To me, summer in Iowa is sweet corn dripping with butter and salt, and there’s no better vehicle to deliver that combo to your dinner table than in creamy risotto. Because, no toothpick required, right? It was hard to part with a few ears for this dish but it gives it a burst of freshness, plus the kernels stay nice and crisp adding a great texture to each bite. Let’s just say there’s a sweet corn kernel-shaped burn on the roof of my mouth from shoveling multi still-steaming spoonfuls straight from the skillet into my hungry mouth.
Start by melting 2 Tablespoons butter in a very large skillet over medium heat then add 2 cups sweet corn kernels (about 3 small or 2 large ears-worth,) 2 chopped leeks (white and light green parts only,) 2 cloves minced garlic, and lots of salt and pepper. Saute until the leeks are tender, about 10 minutes, then scoop the mixture onto a plate and set aside.
How to Slice Kernels Off the Cob — No Mess!
How to Make this Recipe
Next, bring 6 cups chicken broth to a simmer in a saucepan then turn the heat down to low to keep warm. This is the liquid that’s added ladleful by ladleful into the risotto so you want to make sure it’s the same temperature as to not slow the cooking time down.
Meanwhile, saute 1 chopped shallot in another Tablespoon butter plus 1 Tablespoon extra virgin olive oil for about 2 minutes, then stir in 1-1/2 cups arborio rice. Arborio rice is a short grain rice that’s really starchy and gives risotto that classic creamy and chewy texture that I love so much.
Next stir in 1/2 cup dry white wine – I used sauvignon blanc – then stir until it’s nearly absorbed by the rice. Choose a wine you’d drink to make sure you’ll like the final dish, and stay away from sweet rieslings or moscato. Sauv Blanc or Chardonnay should do the trick!
Time to settle in! Add 2 ladlefuls of the hot chicken broth then stir constantly until the broth is nearly absorbed by the rice before adding two more ladlefuls. Keep stirring and adding, stirring and adding, until the rice is creamy and al dente, about 25 minutes.
This would be a good time to pour yourself a glass of that aforementioned dry white wine to enjoy while you’re stirring. I was pretty proud of myself for lasting a whole 17 minutes before craving and pouring out a big glug. I was holding strong until Hotel California came on my Pandora station – my JAM!
At the end of your stirring sesh the rice should be al dente but still creamy, and after pulling a spatula through the center of the risotto it should still slowly glide back into place. I’ll never forget watching a contestant on Top Chef get eliminated from the competition because his risotto stayed in a gloppy heap instead of slowly draping over the plate. Tom was p!ssed!
Last step is to stir the corn and leek mixture back into the rice along with 1/2 cup freshly grated parmesan cheese and tons of salt and cracked black pepper.
Scoop into bowls then top with more cracked pepper and a flourish of fresh parsley for color, and then devour!
More Creamy Risotto Recipes
Easy Mushroom Risotto Shrimp and Asparagus Risotto Bacon, Leek and Mushroom Risotto Shortcut Butternut Squash and Sage Risotto Tomato Basil Risotto Lighter Chicken Piccata Risotto with Crispy Capers
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title: “Sweet Corn Risotto” ShowToc: true date: “2024-10-29” author: “Kelly Swanson”
Published 8/5/2024 • Updated 8/16/2024 I swear, every spoonful of this sweet corn risotto feels like a warm hug on a cold day. I had to make a double batch because my family couldn’t get enough of it. It’s the perfect dish to make for a dinner party or just a cozy night in with your loved ones. Better yet, everything is made in a Dutch oven (my fav!). You’ll start off by cooking the pork and browning the corn before adding the rice and broth until everything is absorbed. The final step is adding that yummy cheese. Welcome to your happy place!
Sweet Corn Risotto Recipe – Main Ingredients
Broth: We used vegetable broth, but you can use any broth you have on hand. Chicken or beef broth would work well too. Italian pork sausage: This is SO irresistibly good with the sweet corn and rice! You can also use spicy sausage if you prefer a little kick. Sweet corn kernels: We bought fresh sweet corn on the cob and cut off the kernels, but you can use frozen or canned corn if that’s what you have. Arborio rice: This is the key ingredient for this creamy corn risotto recipe. Don’t substitute it with any other type of rice! Cheese: We used gouda and parmesan cheese to give the risotto a rich and gooey consistency that is utterly phenomenal.
Can I use a different kind of rice?
We do not recommend using any other rice but arborio rice. This type of rice has a high starch content, which is essential for creating the creamy texture of risotto. Other types of rice may not release enough starch and result in a less creamy consistency.
What can I substitute for Italian pork sausage?
If you do not eat pork or cannot find Italian pork sausage, you can use ground chicken or turkey sausage instead. You may need to add some additional spices and herbs to mimic the flavor of the Italian pork sausage.
Step By Step Instructions for Sweet Corn Risotto
Storage Directions
This risotto is best enjoyed fresh, but it can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water to the risotto and heat it up on the stove or in the microwave. The texture may change slightly, but it will still be delicious!
Fontina Cheddar Gruyere
Can risotto be frozen?
Yes! You can also freeze this dish for up to 2-3 months. Thaw it overnight in the fridge and reheat it as directed above.
Delicious Pairings for Sweet Corn Risotto
When I think sweet corn risotto, I imagine some Juicy Grilled Chicken or Grilled Shrimp cuddled up next to it. And for a pop of color, these delicious Oven Roasted Brussels Sprouts or Honey Balsamic Roasted Carrots. Mmm. You know what goes perfectly with all this? Our dazzling White Wine Spritzer or Raspberry Vodka Lemonade. Oh yes.
