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  • Sweetcorn ‘Risotto’ with Griddled Steak
Sweetcorn ‘Risotto’ with Griddled Steak

Sweetcorn ‘Risotto’ with Griddled Steak

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

This summery Sweetcorn ‘Risotto’ with Griddled Steak is a rice-free spin on the classic Italian dish. Rustled up by Johnnie Crowe, executive head chef at London restaurants Nest and Fenn, it’s made with sweetcorn kernels and a flavour-packed sweetcorn-infused stock, and finished with cheddar for a deliciously oozy texture. Pair the dish with an easy-drinking, soft and juicy Italian red for a luscious laid-back meal.
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  • ½ tsp ground turmeric
  • 1 tsp smoked paprika
  • 2 garlic cloves, 1 crushed or grated, 1 chopped
  • 1 tbsp unsalted butter, softened
  • 1 tbsp olive oil, plus 1 tsp for the steak
  • 1 onion, finely chopped
  • 150ml dry white wine
  • 100ml white wine vinegar
  • 1 198g tin sweetcorn, drained
  • 1 litre vegetable stock (gluten-free if required)
  • 6 corn-on-the-cob, husks removed
  • 1 325g bavette steaks
  • 150g cheddar, grated


Step 1

In a bowl, combine the turmeric, paprika, crushed garlic and butter with a little seasoning. Set aside.

Step 2

To make a sweetcorn stock, heat 1tbsp oil in a pan; cook the onion and chopped garlic over a low heat for 10 mins until softened. Add the wine and vinegar; simmer until reduced by half. Tip in the tinned sweetcorn and stock and bring to a boil. Blitz until smooth with a hand blender; strain through a sieve set over a jug.

Step 3

Heat a large griddle or frying pan on high and cook the corn cobs for 15 mins, turning often, until charred all over. Remove and let cool a little, then hold upright on a chopping board and slice off the kernels with a sharp knife.

Step 4

Meanwhile, lightly brush the steaks on both sides with 1tsp oil; season well. Cook on the hot griddle or frying pan for 3-6 mins, turning once, until cooked to your liking. Remove to a plate to rest while you finish the risotto.

Step 5

Tip the charred corn into a large saucepan; pour in the sweetcorn stock until almost covering the corn. Bring to a simmer over a medium-low heat, then add the spiced garlicky butter, stirring constantly with a wooden spoon until combined. Stir in the cheese, then taste and season.

Step 6

Divide the corn risotto between plates, then thinly slice the steak and arrange on top. Add a few grinds of black pepper and serve immediately.

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