Summer Corn Risotto Gets the Fermentation Treatment
Summer corn doesn't need much help. At its peak, it's sweet, juicy and one of the season's greatest pleasures.
But when farmers markets overflow and the harvest is abundant, fermentation offers a simple solution, simultaneously preserving and transforming flavor.
In this recipe, fresh corn ferments alongside rosemary, thyme, leeks and black pepper, and develops a gentle tang and herbaceous complexity over several days. The result is a bright, flavorful condiment that can be spooned onto grain bowls, salads and roasted vegetables — or folded into a rich risotto.
Here, the fermented corn balances the creamy texture of Arborio rice and the savory notes of miso and nutritional yeast. Added at the end of cooking, its kernels retain their texture and deliver bursts of sweet-tart flavor in every bite.
Whether you’re celebrating summer produce or experimenting with fermentation for the first time, this recipe provides an approachable introduction to an ancient culinary craft.
At our NYC and LA campuses and online, we build on these principles, combining foundational kitchen skills with the study of fermentation and health-centered culinary nutrition.
🌽 Get Director of Culinary Affairs Chef Hervé’s pro take on summer corn risotto in the video below.
Ingredients
Fermented Rosemary-Leek Corn Kernels
Yield: ½-gallon jar
- Kernels from 4 ears corn
- 4 rosemary sprigs
- 6 thyme sprigs
- 2 leeks, trimmed and sliced
- 1 tablespoon black peppercorns
- 2 tablespoons sugar
- 2 tablespoons sea salt
- ¼ cup distilled vinegar
- 2 bay leaves
- Water, as needed
Summer Corn Risotto
Yield: 12 cups
- 2 tablespoons olive oil
- 2 cups Arborio rice
- ⅛ teaspoon turmeric
- 2 teaspoons sea salt, plus more to taste
- 2 tablespoons miso paste
- ¼ cup nutritional yeast
- 4 cups vegetable stock
- 1 quart unsweetened oat milk
- 3 cups fermented rosemary-leek corn kernels
- Fresh basil, for garnish
Directions
Fermented Rosemary-Leek Corn Kernels
- Combine corn kernels, rosemary, thyme, leeks, peppercorns, sugar and salt in a large bowl. Massage gently 1 minute.
- Stir in vinegar and bay leaves. Let stand 5 minutes.
- Transfer mixture and any accumulated liquid to a sterilized ½-gallon glass jar.
- Place a fermentation weight over the mixture.
- Add enough water to fully submerge ingredients, leaving about 1 inch of headspace.
- Secure with an airlock lid and ferment at room temperature 5 to 7 days.
- Refrigerate until ready to use.
Summer Corn Risotto
- Heat olive oil in a medium saucepan over medium heat.
- Add Arborio rice and cook, stirring constantly, 1 minute.
- Stir in turmeric, salt, miso paste and nutritional yeast.
- Add vegetable stock and oat milk. Bring to a simmer.
- Cook, stirring occasionally, 20 minutes.
- Blend briefly with an immersion blender, about 5 seconds, to create a creamier texture.
- Fold in the fermented corn mixture.
- Garnish with basil and serve immediately.
