As summer peaks, we’re constantly looking for ways to use up ears of fresh corn. And if you’re bored of eating this savory-sweet treat straight off the cob, we’ve got a dish that will have you rethinking warm-weather cuisine. Culinary creator Jessica Darakjian‘s sweet corn risotto with chili crisp is a genius twist on an Italian classic that also happens to be a one-pot meal. What’s not to love?
To make this stellar dinner dish, you’ll shuck a few ears of corn (Darakjian recommends a very smart box grater hack to make this step easier), then sauté some aromatics. You’ll toss arborio rice into your pan and deglaze with the white wine of your choice. The rest of the recipe is as simple as adding stock, the reserved corn, and some tart lime zest and juice.
When finished, you’ll drizzle chili crisp into each bowl — you can add as little of this spicy condiment as you like (or even omit it if you’re not craving the heat). You’ll end up with a creamy, hearty, savory, spicy, sweet dish of plant-based deliciousness.
Sweet Corn Risotto With Chili Crisp
Prep time: 10 minutes
Cook time: 50 minutes
Serves: 6
Make it vegan: Simply substitute olive oil or vegan butter for the butter.
Ingredients
- 3 Tbsp butter
- 2 garlic cloves, finely grated
- 3 shallots, finely diced
- 1 tsp salt
- 4 ears fresh corn
- 1½ cups (300 g) arborio rice
- ½ cup (60 ml) white wine, at room temperature
- 1 quart (960 ml) vegetable stock, at room temperature
- zest and juice of 1 lime
- chili crisp, for serving
Instructions
- Heat the butter in a large pot over medium heat. Add the garlic, shallots, and salt and sauté for 4 to 5 minutes until everything is soft and fragrant.
- Meanwhile, use the large holes on a box grater, placed inside a bowl, to grate the corn from three cobs. Cut the kernels off the remaining cob with your knife and add it to the grated corn, then set it aside.
- Add the rice to the pot and mix everything together well. Deglaze the pan with the wine, then let simmer until the wine is almost cooked off. Add a ½ cup (120 ml) of the stock and stir the risotto until it is completely absorbed. Add another ½ cup (120 ml) of stock and repeat. With the last ½ cup (120 ml) of stock, stir in the corn and any juices from the reserved bowl, mixing well until the corn liquid and last bit of stock has been absorbed. Add the lime juice and mix well.
- Serve topped with a drizzle of chili crisp and a sprinkling of lime zest.
Excerpted with permission from One-Pot Meals by Jessica Darakjian, published by Hardie Grant North America, September 2025, RRP $29.99 Hardcover.
