Sweet Summer Corn Risotto with Homemade Corn Stock
When summer corn is at its peak, there is nothing more satisfying than finding ways to showcase its natural sweetness. This Sweet Summer Corn Risotto is my go-to recipe when I want something comforting yet light enough for warm evenings. The secret? A homemade corn stock that transforms this dish from “pretty goo” to “I can’t stop eating this.” Trust me, once you try this recipe with corn stock, you’ll never go back.
Why Homemade Corn Stock Makes All the Difference
Most risotto recipes call for vegetable or chicken stock. And you can make this recipe with them as well. They all work, but with this recipe, using vegetable or chicken stock doesn’t allow the corn to shine. By simmering the corn cobs (after removing the kernels), you create a naturally sweet, golden broth that infuses every bite of risotto with the essence of summer. It’s simple, low-cost, and one of those little kitchen tricks that pays off in a big way.
The Perfect Pairing: Spicy Thai Shrimp
As much as I love this risotto on its own, it really comes alive when paired with spicy Thai shrimp (let me know if you need a recipe). The heat from the chili and garlic balances beautifully with the sweetness of the corn. It’s the perfect yin and yang on your plate, creamy and sweet risotto, fiery and bold shrimp. If you’re meal prepping, the shrimp cooks in under 10 minutes, so it’s a weeknight win, too.
Ingredients You’ll Love in This Risotto
Without giving away the full recipe (scroll down for that), here’s what makes this dish sing:
Fresh summer corn: The star of the show
Homemade corn stock: Pure flavor magic
Arborio Rice: Creamy, classic, perfect for risotto
Parmesan and fresh herbs: For richness and brightness
Optional Thai Shrimp: Spicy, garlicky, and ready in 10 minutes
Healthy Comfort Food (Yes, It Exists)
This dish is proof that comfort food doesn’t have to be heavy. Corn is rich in fiber and antioxidants, and risotto, when made mindfully, can fit into a balanced lifestyle. Pair it with lean protein like shrimp or chicken, and you’ve got a satisfying, nutrient-packed meal that won’t leave you feeling weighed down.
Make It a Summer Staple (or anytime)
If you’re hosting, this risotto makes an elegant side or main dish that feels fancy but doesn’t require a culinary degree (yay!). Serve it with a risp green salad and a glass of Sauvignon Blanc, and you’ve got a summer dinner party worthy of Instagram. And don’t forget, you can remove the kernels and freeze both the kernels and the cob to use in the fall if you’d like to make this then.
Sweet Summer Corn Risotto
This creamy risotto celebrates the best of summer with fresh corn and a homemade corn stock that takes the flavor to the next level. Sweet, silky, and satisfying, it pairs perfectly with spicy Thai shrimp for a balanced meal that’s both comforting and light.
Ingredients
- 4 corn cobs, kernels removed and half reserved for risotto
- 1 yellow onion, cut into quarters
- 2 carrots, roughly cut
- 4 celery stalks, roughly cut
- The dark green leaves of one leek (reserve the white and green parts for risotto)
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 cups corn stock (see recipe below). Can use vegetable or chicken stock instead.
- 2 tablespoons butter
- 1 leek, white and light green parts only (finely chopped)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup arborio rice
- 1/2 cup dry white wine
- 2 cups raw corn kernels (from 3 ears of corn). Freeze any corn not used.
- 1 cup grated Parmesan cheese
- 1/4 cup marscapone cheese (optional)
Instructions
- Combine all ingredients listed with eight cups of water in a large pot.
- Bring to a boil over high heat.
- Reduce the heat so the liquid is simmering.
- Cover and let simmer for 30 - 40 minutes.
- Strain.
- Measure liquid. Add enough water to bring liquid up to 8 cups.
- Bring the corn stock to a simmer in a saucepan and keep it simmering as you prepare the risotto. You want the stock to be warm, but not boiling.
- Melt 1 tablespoon of butter in a high-sided saute pan over medium-low heat. Once melted, add the leek and cook, stirring occasionally until softened but not browned (about 5 minutes). Season with salt and pepper.
- Add the rice and cook, stirring, until the rice looks slightly translucent.
- Pour in the wine and cook, stirring until all liquid has been absorbed.
- Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until the rice has absorbed all of the stock. Continue cooking, adding ladelfuls of stock whenever the rice mixture has absorbed all liquid, stirring constantly. When half of the stock has been added, stir in the corn.
- Continue adding stock until all stock has been incorporated and the risotto is creamy and tender (about 40 minutes total).
- Remove the risotto from the heat and stir in Parmesan, the remaining one tablespoon of butter. Cover and let stand for 5 minutes.
- Uncover the risotto, and stir in the marscapone cheese. Season with salt and pepper and stir in any herbs (chives).
- If pairing with shrimp, serve shrimp (and sauce) over risotto.
