Add corn to a large pot with at least 8 cups of water, adding more if needed to cover the corn. Cover, bring to a boil, boil for 10 minutes. After 10 minutes, carefully remove the corn and place it on a plate, reserving the water. Place the lid back on the pot to keep the corn water warm and set aside.
Once the corn is cool enough to handle, cut the kernels off the cob. Heat up 1 Tbsp. olive oil over medium heat in a medium pot (you’ll be using this pot to cook the risotto). Add your kernels and sauté until caramelized. Remove from the pot and set aside.
Add another 1 Tbsp. olive oil to your pot and add your rice. Toast just until the rice becomes somewhat translucent, about 5 minutes.
Add your onion and garlic, and sauté until the onion starts becoming translucent.
Add 1 cup of your warm corn water to the pot, stirring frequently, until absorbed, then add another cup. Repeat this process until the rice is al dente or cooked to your liking. The risotto should be creamy, not super dry. I used 5-6 cups total.
Toss in your corn kernels, thyme leaves, season with a healthy amount of salt and pepper, and then pour in your vegan parm. You might need to add a bit more corn water after the parm.
Serve immediately with additional fresh cracked pepper and vegan parm. Enjoy!