Rice is a symbol of abundance in Asian and Latin American cultures, while corn represents fertility and life in Native American traditions. Combine these two ingredients and you’ve got a refreshing dish.

Lemon & sweet corn risotto

Serves 6 

Ingredients

5 Tbsp (75g) butter
3 Tbsp (45ml) olive oil
1 onion, finely chopped
3 cloves garlic, grated
2 cups Arborio (risotto) rice
½ cup (125ml) dry white wine
4 cups (1L) chicken stock
1 cup (250ml) cream
1 lemon
1 can (410g) creamed sweet corn
1 can (410g) corn kernels, drained
Salt and milled pepper
2 sweetcorn on the cob
Handful coriander, to garnish 

Method

1. Heat 2 Tbsp butter and 1 Tbsp olive oil in a pot over a medium heat. Sauté onion for about 5-8 minutes while stirring. 
2. Add garlic and rice, stir and allow the rice to toast for a few minutes. This deepens the nutty flavour of the rice. 
3. Add wine to the pot to deglaze, stirring until it has been absorbed completely. 
4. Turn heat down to low and add about ½ cup of stock at a time into the pot, stirring continuously until absorbed before the next addition. Repeat until all the stock has been added and absorbed by the cooking rice. 
5. Add the cream and remaining 3 Tbsp butter, stir until absorbed for about 5-8 minutes. 
6. Zest the lemon into the risotto and add just a small squeeze of lemon juice. Add both cans of corn, stir and season. Set aside, keeping warm. 
7. Heat a pan on a high heat, rub the corn on the cob with the remaining 2 Tbsp olive oil and char the corn until cooked and slightly blackened. Cut the corn off the cob. 
8. Dish the corn risotto into serving bowls and garnish with charred corn and coriander. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Chicken and corn nacho bowls 

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