This sweet buttery Corn Risotto is made with a delicious cream base of corn and coconut milk. Sautéed shallots in melted butter and fresh thyme gives this dish a deeper and irresistible flavor.
As we approach the end of summer and the nights are cooling down, I can’t help but to crave the warmth and comfort of a creamy risotto.
I love risotto in every shape and form. Last year I found myself on a Butternut Squash Risotto kick. It was intense, delicious and satisfying to say the least. But as I patiently await for my butternut squash to ripen in the garden, I decided to make this corn risotto.
This corn risotto is sweet, creamy, buttery and delicious, hard to stop at one serving. I added fresh thyme and parmesan shavings on top and that was just perfect.
For the record I tested this recipe using both cooked and raw sweet corn. The end result was practically the same, so why bother cooking the corn prior. If you happen to have leftover corn in your fridge, go for it but raw sweet corn will do just fine.
what to expect from this corn risotto recipe
- fairly easy recipe. Risotto likes attention (hands on) but other than that the steps are easy to follow. I break down as best as I can below
- few key ingredients that will yield amazing flavor
- less heavy. Creamy but in a lighter form.
- I used coconut milk to infuse the corn. Believe me these two flavors shine. But you can sub for heavy cream or milk if you like
- for a dairy free option (DF) substitute the butter for coconut oil and opt out of parmesan cheese.
We are going to use 3 ears of corn, remove kernels with a knife and transfer to a food processor or blender. Pulse a few times until the corn starts to break down. Then add in 1/2 cup coconut milk (can or carton)
Pulse until mixture is creamy (see image above)
The main reason why risottos are flavorful is because of this crucial step. Melt butter and add fragrant shallots, garlic and thyme. Sauté until fragrant.
Add in rice (arborio) and sauté to coat in this flavorful base, then add in corn cream mixture and remaining corn kernels (from last corncob).
Add water and cook on medium-low heat, stirring every so often until all the water has been absorbed and the recipe is creamy.
At this point you can add parmesan cheese (if using). Unless you are trying to avoid dairy I strongly recommend that you add parmesan cheese for extra flavor and creaminess.
what to serve with this corn risotto
If you make this Sweet Corn Risotto recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
Sweet Corn Risotto
- Food Processor or Blender
- Heavy Pot
- 1 cup arborio rice
- 4 ears of corn
- 3 tbsp unsalted butter
- 1/2 cup coconut milk
- 1 shallot, chopped
- 2 cloves garlic, minced
- fresh thyme
- 3/4 cup grated parmesan cheese
- Use a knife to 'slice down' and remove corn from 3 corncob. Add to a food processor and pulse a few times until corn starts to break dwon. Then add coconut milk and pulse until creamy
- In a heavy pot melt butter. Add shallots and garlic and sauté until fragrant (2-3 minutes). Add thyme and season with salt.
- Add rice and sauté until rice edge looks translucent (2-3 minutes)
- Then add in coconut corn cream. Also add in remaining corn (whole corn kernels, not processed) and stir well.
- Stir in 4 cups of hot water. Reduce heat to medium-low, cover and simmer until all the liquid has been absorbed and rice is creamy (24-28) minutes.
- Add parmesan and fresh thyme, stir and cover pot. Let stand off heat for a few minutes before serving
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