Fresh Corn Risotto

6 to 8
45 min

All other Corn Risotto recipes MOVE OVER! This is the SILKIEST and MOST LUXURIOUS Fresh Corn Risotto recipe on the planet! This will be your new favorite summer risotto!

I am a long time lover of risotto. Any kind! Similar to pasta, risotto is such a versatile dish in which any sort of sauce, protein, vegetables, herbs, or cheese can be added. My absolute favorite winter risotto is my Butternut Squash Risotto recipe but without a doubt Fresh Corn Risotto is the most delicious summertime risotto dish. It is delicious served with any grilled meat or seafood. I love serving it with rotisserie chicken and a watermelon fruit salad.


The key ingredient in this Fresh Corn Risotto is not surprisingly fresh corn. The corn kernels are not only throughout the risotto but also puréed, creating a “liquid gold” base that bursts with corn flavor. It has such a luxurious and smooth texture. Somehow it’s both comforting and refreshing which makes this dish perfect for summer meals.


INGREDIENTS TO MAKE FRESH CORN RISOTTO


  • Corn on the cob
  • Hot water
  • Butter
  • Shallot
  • Garlic
  • Salt
  • Black pepper
  • Arborio rice
  • Fresh thyme
  • Parmesan cheese
  • Sour cream or Crème fraîche
  • Fresh chives
  • Fresh lemon juice

HOW TO MAKE FRESH CORN RISOTTO


  • Cut the kernels off all of the corn cobs by inverting a small bowl inside of a large bowl.
  • Stand 1 cob on end and cut the kernels off the cob.
  • It should take 4 cuts top to bottom of the cob.
  • Set corn kernels aside.
  • To make the corn purée, stand 1 reserved cob on end on a cutting board or plate and firmly scrape downward with the back of a knife to remove the pulp on the cob.
  • Repeat with remaining cobs.
  • Transfer the pulp to blender and add 3 cups corn kernels.
  • Process corn and pulp on low speed until a thick purée forms, about 30 seconds.
  • While the blender is running, add ½ cup hot water.
  • Increase the speed to high and continue to process until smooth, about 3 minutes longer.
  • Pour purée through a fine-mesh strainer set over a liquid measuring cup or bowl.
  • Using a rubber spatula, push the purée through the strainer, extracting at least 2 cups worth of corn liquid; set aside the liquid and discard the leftover solids.
  • Melt the butter in a large stockpot or Dutch oven over medium heat.
  • Add the shallot, garlic, salt, and pepper.
  • Cook, stirring frequently until softened, about 1 minutes; do not brown.
  • Add rice and fresh thyme sprigs; cook for 3 minutes stirring frequently.
  • Stir in 4 ½ cups hot water.
  • Reduce the heat to medium-low, cover, and simmer until the rice is al dente and the liquid is slightly thickened, about 16-19 minutes, stirring twice during cooking.
  • Add the reserved corn liquid and continue to cook, stirring gently and constantly, until risotto is creamy and thickened (not sticky), about 3 minutes.
  • Remove from the heat.
  • Stir in the ½ cup Parmesan and remaining 1 cup corn kernels.
  • Cover the pot with the lid and let it stand for 5 minutes.
  • Stir in sour cream, chives, and lemon juice.
  • Discard the fresh thyme sprigs and season with salt and black pepper.
  • If necessary, adjust the consistency with remaining ½ cup hot water.

Recipe details

  • 6  to 8
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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Ingredients


  • 4 large or 6 medium ears corn, 4 cups of kernels cut from cobs, divided, cobs reserved to make corn purée
  • 5 ½ cups hot water, divided
  • 2 Tbsps butter
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 2 tsps salt
  • ½ tsp black pepper
  • 1 ½ cups Arborio rice
  • 3 sprigs fresh thyme
  • ½ cup Parmesan cheese, grated
  • ¼ cup sour cream or crème fraîche
  • 2 Tbsps fresh chives, chopped
  • ½ tsp fresh lemon juice

Instructions


Cut the kernels off all of the corn cobs by inverting a small bowl inside of a large bowl. Stand 1 cob on end and cut the kernels off the cob. It should take 4 cuts top to bottom of the cob. Set corn kernels aside.
To make the corn purée, stand 1 reserved cob on end on a cutting board or plate and firmly scrape downward with the back of a knife to remove the pulp on the cob. Repeat with remaining cobs.
Transfer the pulp to blender and add 3 cups corn kernels. Process corn and pulp on low speed until a thick purée forms, about 30 seconds. While the blender is running, add ½ cup hot water. Increase the speed to high and continue to process until smooth, about 3 minutes longer. Pour purée through a fine-mesh strainer set over a liquid measuring cup or bowl. Using a rubber spatula, push the purée through the strainer, extracting at least 2 cups worth of corn liquid; set aside the liquid and discard the leftover solids.
Melt the butter in a large stockpot or Dutch oven over medium heat. Add the shallot, garlic, salt, and pepper. Cook, stirring frequently until softened, about 1 minutes; do not brown. Add rice and fresh thyme sprigs; cook for 3 minutes stirring frequently.
Stir in 4 ½ cups hot water. Reduce the heat to medium-low, cover, and simmer until the rice is al dente and the liquid is slightly thickened, about 16-19 minutes, stirring twice during cooking.
Add the reserved corn liquid and continue to cook, stirring gently and constantly, until risotto is creamy and thickened (not sticky), about 3 minutes. Remove from the heat. Stir in the ½ cup Parmesan and remaining 1 cup corn kernels. Cover the pot with the lid and let it stand for 5 minutes. Stir in sour cream, chives, and lemon juice. Discard the fresh thyme sprigs and season with salt and black pepper. If necessary, adjust the consistency with remaining ½ cup hot water.
The Grove Bend Kitchen
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