Sweet Corn Arancini

Recipe by Brett Newman, Project Angel Heart executive chef

Savor the flavors of late summer with these sweet corn arancini, featuring creamy Arborio rice, charred corn, melted mozzarella, and a smoky tomato aioli.

Sweet corn and Arborio rice provide carbohydrates for energy, along with some fiber to support healthy digestion. Parmesan, mozzarella, and eggs add protein and calcium to support muscle and bone health, while basil, garlic, lemon, and tomatoes provide antioxidants that help protect cells from damage and support the body’s natural defenses. Charring the corn and roasting the tomatoes also brings out the natural flavors of seasonal produce while preserving many of their beneficial nutrients.

Sweet corn arancini on a plate

Serves 4–6 people

Ingredients

Arancini

  • Olive oil, as needed
  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • 3–3 1/2 cups warm chicken or vegetable stock
  • 3/4–1 cup fresh corn kernels, preferably grilled or charred
  • 1/2 cup finely grated Parmesan
  • 2 tablespoons butter
  • Zest of 1/2 lemon
  • Kosher salt and black pepper, to taste
  • 2 tablespoons chopped fresh basil
  • 3 ounces low-moisture mozzarella, cut into small cubes
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • Oil, for frying

Smoked Tomato Aioli

  • 1/2 cup mayonnaise
  • 1/4 cup roasted or blistered cherry tomatoes, finely chopped or puréed
  • 1 teaspoon smoked paprika
  • 1 small garlic clove, grated
  • 1–2 teaspoons lemon juice
  • 1 pinch cayenne pepper
  • Salt, to taste

Instructions

For the Arancini

Heat a small amount of olive oil in a medium saucepan over medium heat. Sauté the shallot and garlic until softened. Add the rice and toast briefly.

Deglaze the saucepan with the wine. Gradually add the warm stock, stirring frequently and allowing the liquid to absorb between additions. Cook until the rice is creamy but still slightly al dente.

Fold in the charred corn, Parmesan, butter, and lemon zest. Season with salt and black pepper. Spread the mixture onto a sheet pan and cool completely.

Once the rice mixture is cold, fold in the basil.

Portion the mixture into roughly 1 1/2-ounce balls. Place a small cube of mozzarella in the center of each ball and reshape to completely enclose the cheese.

Set up a breading station with the flour, beaten eggs, and panko in 3 separate shallow bowls. Coat each arancini first in flour, then egg, and finally panko.

Heat the frying oil to 350°F. Fry the arancini for 3–4 minutes, or until deeply golden brown and hot throughout.

For the Smoked Tomato Aioli

In a small bowl, mix the mayonnaise, tomatoes, smoked paprika, garlic, lemon juice, cayenne, and salt until well combined.

Refrigerate for at least 30 minutes before serving to allow the flavors to develop.

To Serve

Arrange 3 arancini on each plate with a swipe or 3 small dots of smoked tomato aioli. Garnish with additional charred corn kernels, torn baby basil leaves, grated Parmesan, and lemon zest.