If your household is anything like mine, fresh ears of corn dominates the shopping list every week this time of year. And while I absolutely love my corn on the cob and various corn salad permutations, sometimes you just need something a little different. That’s where this creamy, risotto-like side comes into play. This dish takes the best summer has to offer and transports it to near fall amounts of decadence. It’s creamy, it’s hearty, and it makes the perfect accompaniment to a protein main (like the too-dry pheasant in the picture).
Risottoed Fresh Sweet Corn
4 ears corn
1/2 c. liquid – water, stock or milk
1/2 red onion
1 Tbsp. olive oil
1/2 c. Parmesan cheese
2 Tbsp. half & half
Salt & pepper to taste
Dice onion and set to sautée in the oil over medium-low heat.
Over a large bowl, de-kernel the corn and then run the back of your knife down the empty cobs to extract the milk.
Add the corn & 1/2 c. liquid to a food processor; whiz until the mixture looks like risotto.
When the onion is softened, add the corn. Raise the temperature to a simmer and cook, stirring frequently to prevent sticking, 20 minutes or until the desired consistency is reached. You want a loose risotto texture.
Add the cheese and half & half. Stir and cook another couple minutes to fully incorporate. Salt & pepper to taste.
Serves 2 for dinner + 1 for lunch.
Gastography 