
If there’s a dish that encapsulates comfort, it’s risotto. Now, imagine that creamy goodness infused with fresh corn—sweet, golden kernels popping in every bite. Corn risotto is the perfect way to celebrate corn season, especially when you can grab those fresh ears from your local farmer’s market. This recipe blends traditional risotto techniques with Southern-inspired ingredients, like fresh sweet corn, and turns it into a dish that feels like home.
Corn risotto may sound fancy but trust me, this is a recipe that home cooks can master with a little patience and a wooden spoon. Before we dive into how to make this dreamy dish, let’s explore its roots.

The History of Risotto and the Southern Twist
Risotto, at its core, is a classic Northern Italian dish. It’s traditionally made with short-grain rice, such as arborio rice, which is essential for creating that creamy texture we all crave. The cooking technique, known as the risotto method, involves gradually adding stock to the rice and stirring continuously, allowing the rice to release its starches and create that luscious consistency.
Now, what makes corn risotto special is how it blends Italian cooking with Southern ingredients. Corn is a staple in Southern kitchens, and when combined with the creamy richness of risotto, it’s like two worlds colliding in the most delicious way. Fresh corn brings a burst of sweetness to the dish, complementing the earthy richness of the Parmesan and the velvety texture of the risotto rice.
Ingredients You’ll Need
- Corn Cobs: These aren’t just for the kernels. We’re using the spent cobs to make a homemade corn stock that deepens the corn flavor in the entire dish.
- Leek: The white and light green parts add a mild, onion-like sweetness. Fun fact: leeks are part of the allium family, which includes onions, garlic, and shallots.
- Minced Garlic: Adds a punch of flavor. Just 30 seconds in the pan, and you’ve got great flavor to build on.
- Arborio Rice: This short-grain rice is the star of any risotto recipe, thanks to its high starch content that gives the dish its creamy texture.
- Olive Oil: Essential for toasting the rice and building flavor.
- Dry White Wine: Adds acidity and depth. Choose a wine you’d happily drink, as it’ll influence the final flavor.
- Fresh Corn Kernels: Taken straight off the cob, these little gems bring pops of sweetness that balance out the richness of the risotto.
- Parmesan Cheese: The key to that savory, umami punch. Always use freshly grated for the best flavor.
- Heavy Cream: Whipped into stiff peaks and folded in at the end to create an extra creamy risotto texture.
- Chives: Optional, but they add a fresh, slightly oniony finish.
Equipment You’ll Need
- Large Pot: For making the corn stock from the cobs. A heavy-bottomed pot works best to ensure even heat distribution.
- Fine-Mesh Strainer: This is key for straining your stock. You don’t want any bits of vegetables sneaking into your creamy risotto!
- Saucepan: Used to keep your stock warm while you cook the rice. Always simmer the stock instead of boiling it to keep the risotto cooking evenly.
- Wooden Spoon: Ideal for stirring risotto, as it’s gentle on the grains of rice and helps scrape up any browned bits from the pan.
- Sauté Pan: A wide, high-sided pan works best for cooking the risotto, allowing the rice to cook evenly as you stir.
How to Make Corn Risotto
- Start by preparing your corn stock. Add your corn cobs (kernels removed) and aromatics like onion, carrot, celery, and leek leaves to a large pot with 6 cups of water.
- Bring it to a boil, then reduce to a simmer for about 30 minutes. Strain the stock and set it aside.
- Before chopping the leek, it's very important to wash it thoroughly. Make sure to separate the layers with your fingers while running it under cool water to remove any hidden sand.


- In a wide sauté pan, melt butter over medium-low heat and cook the chopped leek until it softens.
- Stir in the garlic for just 30 seconds, season with salt and pepper, then set aside.

- Heat olive oil in the same pan and toast the arborio rice until the grains look slightly translucent.

- Now, the fun begins! Add white wine and the leek mixture back into the pan, stirring until the wine has absorbed. Then, start adding your hot corn stock a ladleful at a time, stirring constantly.


- When the rice looks dry, add more stock. Halfway through, toss in your fresh corn kernels. Keep adding stock and stirring until the rice is creamy and al dente—this should take about 30 to 40 minutes.

- Chop chives and set aside. My trick to chopping chives without chasing the wild pieces around the cutting board is to gather them tightly in a bundle and roll them tightly in a strip of paper towel and secure it with tape. As you chop through the chives, push them through the paper towel strip until you're finished.




- Finish the risotto by stirring in Parmesan cheese, 2 tablespoons chives and an extra tablespoon of butter. Cover and let it sit for a few minutes.


- Right before serving, gently fold in the heavy cream into the risotto for an extra level of creaminess that’ll have everyone swooning. Garnish with remaining 1 tablespoon chives.


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Chef Secrets for Perfect Risotto
- The Stock Matters: A homemade corn stock brings out the best flavors in this dish, but if you’re in a pinch, chicken stock works too. Just make sure it's simmering, not boiling, when you add it to the rice.
- Stir Constantly: Stirring helps the rice release its starch, which is essential for that creamy texture. A wooden spoon is your best friend here.
- Don’t Rush: Risotto requires patience. Take your time, adding the stock bit by bit. This slow method is what gives risotto its luxurious consistency.
Serving Suggestions
This corn risotto pairs beautifully with a Simply Grilled Sockeye Salmon, Pan Roasted Chicken with Lemon and Fresh Herbs, simple grilled chicken or seared scallops.
For a vegetarian option, serve it alongside a fresh green salad with a citrus vinaigrette to balance out the richness.
Don’t forget a glass of that white wine you used in the dish—chef’s reward!
FAQs
Can I use frozen corn?
Yes, frozen corn works if fresh isn’t available, though fresh corn brings the best flavor and texture.
Can I skip the wine?
Absolutely! If you prefer not to use wine, just substitute with a little extra stock.
Storing and Reheating Tips
Got leftover risotto? Lucky you! Store it in an airtight container in the fridge for up to 3 days.
When reheating, add a splash of stock or water to bring back its creamy texture. Warm it gently on the stovetop, stirring frequently.
This corn risotto is rich, creamy, and just the right amount of indulgent. Whether you're making it for a special occasion or treating yourself on a weeknight, this dish will have everyone asking for seconds.
More Side Dish Recipes
- Crispy Duck Fat Oven Roasted Potatoes
- Green Bean Bundles
- Classic Risotto
- Mushroom Risotto
- Creamed Spinach
Creamy Fresh Corn Risotto
Ingredients
FOR THE RISOTTO
- 6 cups corn stock see recipe below or chicken stock
- 2 tablespoons unsalted butter
- 1 leek white and light green parts only, finely chopped
- 1 clove garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup arborio rice
- ½ cup dry white wine
- 1½ cups raw corn kernels from about 2 ears corn
- 1 cup grated Parmesan cheese
- ¼ cup heavy cream
- 3 tablespoons minced chives divided
FOR THE CORN STOCK
- 2 corn cobs kernels removed and reserved for risotto
- 1 onion cut into quarters
- 1 carrot cut into 1-inch pieces
- 1 celery rib cut crosswise into 1-inch pieces
- Dark green leaves from 1 leek reserve white and light green parts for risotto
- 2 cloves garlic smashed
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
Corn Stock Preparation
- Combine Ingredients: In a large pot, add all the ingredients along with 6 cups of water.
- Boil and Simmer: Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Cover the pot and let it simmer for 30 minutes.
- Strain and Adjust: Strain the stock using a fine-mesh strainer. If needed, add enough water to bring the total liquid back up to 6 cups.
Risotto Preparation
- Step 1: Prepare the Stock
- In a saucepan, bring the corn stock (or chicken stock) to a gentle simmer and keep it warm while you prepare the risotto.
- Step 2: Cook the Aromatics
- Add the minced garlic and sauté for 30 seconds. Season with salt and pepper, then transfer the mixture to a plate and set aside.
- Wipe the pan clean, and heat 2 tablespoons of olive oil.
- Step 3: Toast the Rice
- Add the rice to the heated olive oil and cook, stirring, until the grains turn slightly translucent.
- Step 4: Add Wine and Begin the Stock
- Pour in the wine and the cooked leek mixture, stirring until the liquid is fully absorbed, about 1 to 2 minutes.
- Begin adding the hot corn stock a ladleful at a time, stirring constantly. Let the rice absorb the liquid before adding more. When you’ve added about half the stock, stir in the corn. Continue this process until the stock is fully incorporated, and the rice is creamy and tender, about 30 to 40 minutes.
- Step 5: Finish the Risotto
- Once the rice is cooked, remove the pan from heat. Stir in the Parmesan cheese, 2 tablespoons chives, and the remaining tablespoon of butter. Cover and let it sit for 5 minutes.
- Uncover the risotto, stir in heavy cream, and adjust seasoning with salt and pepper as needed. If using, stir in the chopped chives. Just before serving, gently fold in the whipped cream for an extra creamy texture. Garnish with additional tablespoon of chives.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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