Sweet corn risotto is a creamy late-summer dish that lets fresh corn shine. Made with a simple corn broth from the cobs, it delivers sweet, delicate corn flavor in every bite!

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Looking for a delicious way to highlight sweet summer corn? Look no further: this corn risotto—more specifically, this sweet corn risotto in corn broth—is it. It’s not only brimming with crunchy-sweet golden kernels but also made with a broth created from the cobs. Why is that important? Sweet corn has a delicate flavor that can easily be muted by stronger flavors. Chicken broth or even regular vegetable broth would take over this risotto, and that would be a tragedy.

In this recipe, you want the corn to be front and center so it can fully infuse the dish and transport you with its lovely, mellow taste.

This Sweet Corn Risotto is a dish to celebrate the harvest and help make the transition from summer into fall easier. Because the success of the recipe depends so heavily on the flavor of the corn, you should only use market-fresh corn—or fresh corn and cobs you froze at the height of the season.

After making corn broth for the first time, you’ll undoubtedly want to make it again. In fact, I expect that you’ll swear never to throw corn cobs away again! If you don’t use them for this risotto, throw them in the pot next time you make chicken or vegetable soup. You’ll add another layer of flavor while making the most of something you probably previously discarded without a second thought. Clever!

If you love the sweet, delicate flavor of corn in risotto, my Fresh Corn and Snow Crab Risotto is another beautiful late-summer version.

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What Makes This Corn Risotto So Flavorful

What sets this sweet corn risotto apart is that it builds corn flavor in layers. Of course, the kernels bring sweetness and texture, but the cobs matter just as much. Simmering them into a quick corn broth gives the risotto a gentle, unmistakable corn flavor that plain stock simply can’t deliver. This simple homemade corn broth acts almost like a quick corn stock, infusing the risotto with sweet corn flavor from start to finish.

Make corn broth from the cobs

This is the heart of the recipe. Once the kernels are removed, the stripped cobs are simmered with water, salt, and garlic to create a light corn broth that becomes the cooking liquid for the risotto. It’s a simple step, but it changes the whole dish: instead of tasting like risotto with corn stirred in, it tastes like corn risotto all the way through.

Use fresh corn for the best flavor

Because corn is the star here, this is one of those recipes where fresh really does matter. Peak-season corn on the cob gives you the sweetest kernels, the juiciest cobs, and the best broth. If you freeze fresh summer corn and the cobs when they’re at their best, that’s the next-best option—and exactly the kind of recipe that makes doing so feel worthwhile.

Use proper risotto rice and keep the broth warm

As with any risotto, texture matters just as much as flavor. Use a proper risotto rice such as Arborio, Carnaroli, or Vialone Nano so the dish gets all of its iconic creaminess the classic way, without needing any cream. And keep the corn broth warm while you cook: adding hot broth helps the rice cook evenly and keeps the process smooth from start to finish.

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Helpful Tips for Making Sweet Corn Risotto

Don’t skip the corn broth

If there’s one thing that makes this recipe what it is, it’s the corn broth. You can absolutely make risotto with corn kernels and regular stock, but it won’t have the same depth or that lovely all-over corn flavor. This step is what turns the dish from good to memorable.

Cut the kernels cleanly

When removing the kernels from the cobs, use a sharp knife and take your time. You want plump kernels, not a mangled mess. I find it easiest to stand the cob upright in a wide bowl or a baking sheet so the kernels fall neatly as you cut. It keeps the counter cleaner, too.

Use the best cheese you can

This corn risotto is delicate, so the finishing cheese matters. Use real Parmigiano-Reggiano and grate it finely so it melts smoothly into the rice. Pre-grated parmesan cheese won’t give you the same texture or flavor, and in a simple dish like this, that difference shows.

Know when the risotto is done

Perfect risotto should be creamy and fluid, not stiff or clumpy. The rice should be tender but still have a little bite. If the risotto thickens too much before serving, loosen it with a splash of warm broth. That final adjustment is often what makes the dish feel restaurant-worthy instead of heavy.

Finish and serve right away

This is a risotto that really shines straight from the stove, with the texture at its silkiest and the corn still tasting bright and sweet. A final knob of butter and the grated cheese bring everything together, and after that, it should go straight to the table.

Garnish only if you feel like it

This sweet corn risotto is perfectly delicious on its own, but if you want to dress it up a little, sprinkling crisp fried prosciutto and fresh basil leaves over the final dish makes a lovely finishing touch. The prosciutto adds salty crunch, and the basil brings freshness that works especially well with the corn. I also always like to drizzle a bit of top-quality extra virgin olive oil over each serving, along with a small pinch of flaky sea salt and some freshly ground black pepper.

That said, garnishes are entirely optional—the risotto stands beautifully without them.

Why this recipe makes a bigger batch

Unlike many of my other risotto recipes, which are scaled for two generous servings, this sweet corn risotto recipe makes a larger batch that serves 4 hungry risotto lovers. That’s partly because the recipe begins with a homemade corn broth made from the cobs—a simple step, but one that gives the dish so much of its character. Since that broth adds such a lovely layer of flavor, this is the kind of risotto that feels especially worth making in a more generous quantity, whether you’re feeding more people or planning for leftovers.

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