This sweet Summer corn risotto recipe is the ultimate late-summer comfort food. Made with fresh summer-sweet corn sliced off the cob, tender zucchini & squash, poblano peppers and creamy arborio risotto rice, it’s a dish that brings out the best of the season. Slowly simmered in vegetable stock, this sweet corn risotto develops a rich, creamy texture with layers of flavor from dry white wine, parmesan and butter. Whether you’re looking for a great meal on a busy weeknight or a great dish to impress at your next dinner party, this recipe is a new favorite risotto that’s simple, satisfying, and full of fresh flavor.
Fresh summer-sweet corn adds a pop of juicy corn flavor, while diced poblano peppers bring a subtle, earthy heat. Tender zucchini and Summer squash rounds out the mix, making this a great risotto that feels both comforting and bright. With a total cooking time of about 35 minutes, it’s a great way to enjoy fresh produce in a dish that looks restaurant-worthy but creates less mess at home.
Why You’ll Love This Recipe
Sweet Meets Savory – The natural sweetness of fresh sweet corn sliced right off the cob balances with the mild, smoky poblano peppers and small zucchini, creating a great dish that’s creamy, flavorful, and just a little unexpected.
Quick but Impressive – Risotto can seem labor intensive, but this recipe breaks the cooking process into approachable steps. With 25–30 minutes of hands-on stirring, you’ll get the creamy richness of a classic Italian risotto without the stress.
Flexible for All Diets – Use chicken broth for more depth of flavor, or swap in vegetable stock to keep it vegetarian. Either way, it pairs beautifully with grilled shrimp, roasted chicken, or simply a fresh side salad.
Ingredients
-
Chicken Broth (or Vegetable Stock): The flavorful liquid base that slowly absorbs into the risotto rice, creating creamy texture.
-
Butter: Adds indulgent richness and smooth finish.
-
Extra-Virgin Olive Oil: A lighter balance to butter, perfect for sautéing aromatics.
-
Shallot or Onion: A sweet, savory base that builds depth of flavor.
-
Garlic: Warm, fragrant notes that tie the dish together.
-
Arborio Rice (risotto rice): The star of all great rice dishes, releasing starch for that signature creamy richness while staying tender.
-
Dry White Wine: Deglazes the pan, balancing richness with bright acidity.
-
Sweet Corn: Fresh summer-sweet corn kernels sliced off the cob for juicy bursts of flavor.
-
Poblano Pepper: Adds a touch of mild heat and earthiness.
-
Zucchini & Summer Squash: Diced into inch pieces for tenderness and light freshness.
-
Parmesan Cheese: Brings salty, nutty depth.
-
Half and Half: Adds velvety indulgence to finish.
-
Fresh Cracked Pepper & Kosher Salt: Essential seasonings that bring out and balance all the flavors.
Directions
-
Warm the Broth: In a medium pot or heavy-bottomed saucepan, heat the vegetable stock to a low simmer.
-
Build the Base: In a skillet, melt 2 tablespoons butter with extra-virgin olive oil. Add onion, cooking 2–3 minutes until softened. Stir in garlic for 1–2 minutes. Add arborio rice and toast 2 minutes until lightly golden.
-
Deglaze: Pour in dry white wine, scraping the pan. Cook until nearly absorbed.
-
Cook the Risotto: Add warm broth one ladle at a time, stirring often and allowing the rice to absorb liquid before adding more. Continue 15 minutes until the rice is creamy and al dente.
-
Prepare the Corn: Microwave corn cobs in husk for 3 minutes. Let rest, then peel and slice kernels from the cob.
-
Finish the Risotto: Stir in remaining butter, corn kernels, diced poblano, and zucchini. Cook 2–3 minutes until vegetables are tender.
-
Final Touch: Add parmesan, heavy cream, tangy lemon juice, fresh basil, parsley, black pepper, and little salt. Stir until smooth and creamy.
Why Fresh Corn is Key
Using fresh corn kernels sliced right off the cob gives this risotto juicy bursts of natural sweetness that frozen corn just can’t match. It adds brightness and a unique texture, making this a new favorite risotto you’ll return to again and again.
How to Store & Reheat
-
Store: Cool completely before refrigerating in an airtight container for up to 3 days.
-
Reheat: Warm gently in a skillet with a splash of broth, cream, or water to restore its creamy texture.
Serving Ideas
-
Seafood: Grilled shrimp or seared scallops make it a restaurant-quality main.
-
Meat: Pair with roasted chicken, grilled steak, or pork tenderloin.
-
Vegetables: Serve alongside roasted veggies or a crisp salad.
-
Wine: Enjoy a glass of wine—Sauvignon Blanc or Pinot Grigio—for balance.
This zucchini corn risotto recipe is the perfect great meal for weeknights or entertaining, combining the best of fresh summer produce with the creamy texture of classic risotto. A great way to explore new recipes and bring Italian-inspired comfort to your table.
Equipment
- pot
- large frying pan
- Wooden spoon
- Cheese grater
Ingredients
- 32 ounces vegetable stock
- 6 tablespoons butter divided
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 cloves garlic or roasted garlic chopped into a paste
- 1 ¼ cups arborio rice
- ⅓ cup white wine
- 2 ears sweet corn left in husk
- 1 tablespoon canola oil
- 2 teaspoons ancho chili powder
- 1 poblano pepper seeded and diced
- 1 cup parmesan cheese freshly grated
- 1 zucchini seeded and diced
- 1 Summer squash
- ¼ cup half and half
- kosher salt
- Fresh cracked pepper
Instructions
- Warm the Stock: In a medium saucepan, heat the chicken stock (or vegetable broth) to a low simmer.32 ounces vegetable stock
- Build the Base: In a large skillet, melt 2 tablespoons of butter with the olive oil. Add the diced shallot or onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for an additional 1–2 minutes. Add the arborio rice and toast for 2 minutes, stirring often, until lightly golden.6 tablespoons butter, 2 tablespoons olive oil, 1 medium onion, 4 cloves garlic or roasted garlic, 1 ¼ cups arborio rice
- Deglaze the Pan: Pour in the white wine, scraping the bottom of the pan. Cook until the wine is nearly absorbed.⅓ cup white wine
- Cook the Risotto: Begin adding the warm stock one cup of broth at a time. Stir frequently, letting the rice absorb most of the liquid before adding the next cup. Continue for 10–15 minutes, until the rice mixture is creamy and the grains are just al dente.32 ounces vegetable stock
- Cook the Corn: Microwave the corn in the husk for 3 minutes. Let it rest for 5–7 minutes, then peel off the husk and silk. Slice the fresh corn kernels from the cob and set aside. (Fun fact: microwaving in the husk steams the corn perfectly while making it easier to shuck!)2 ears sweet corn
- Heat the canola oil in a separate skillet and toss in the corn. Sprinkle with half of the ancho powder and stir. Continue cooking the corn for 5 minutes, or until it is golden brown. Sprinkle the remaining ancho powder, stir, and return it to the bowl. Cover the bowl with foil and set aside.
- Finish the Risotto: Stir the remaining butter into the risotto, followed by the diced poblano peppers and corn kernels. Cook for 2–3 minutes over medium-low heat until warmed through. Add parmesan cheese and stir until melted.2 ears sweet corn, 1 poblano pepper, 1 cup parmesan cheese
- Stir in zucchini and Summer squash & cook for 1-2 minutes until warmed through.1 zucchini, 1 Summer squash
- Final Touch: Stir in the half and half, season with a pinch of salt and fresh cracked pepper, and serve immediately.¼ cup half and half, Fresh cracked pepper, kosher salt
Nutrition
More Easy Risottos to Try!
Easy Creamy Tomato Risotto Recipe: Date Night Dinner
Easy Creamy Mushroom Risotto Recipe with White Wine
Butternut Squash Risotto: A Fall Favorite
Creamy Spring Pea Risotto Recipe to Make at Home
This was an amazing recipe! So warm and comforting! Thank you!