My fridge is still stocked with sweet, fresh corn, and I bet yours is too. This vegan slow cooker fresh corn risotto uses my favorite corn cob trick that you can read about below. If you are reading this in the winter, don’t fret, you can make this with frozen corn kernels and use bouillon.
This crockpot recipe is from my book, Vegan Slow Cooking for Two and Fair Winds is letting me share it with you today.
My secret ninja trick involves fresh corn. You may not think that the cob has much flavor in it once you remove the kernels, but you would be wrong. It adds tons of corn flavor and can be used in place of bouillon in soups, stews, and risottos.
The corn cobs work great in soups too, just remove the cobb when you’re ready to serve and enjoy the extra flavor.