100% Corny For Goodness Sake!
Just when I swore I would swear off carbs forever for a few days, here comes a recipe that’s irresistible. This is the most, fully corny-corn recipe you can imagine. A true corn lovers dream come true. If you love the taste of the best, sweet summer corn, this is the recipe for you. It’s a easy to make, 100% delicious, vegan and pretty darn healthy too. It’s Sweet Summer Corn Risotto, topped with Fresh Basil and Tomatoes. This is a satisfying summer dinner. It’s also perfectly paired with grilled shrimp or scallops, if you dare!
This is my spin on a recipe by @jakecohen of TheFeedFeed. I loved watching him make it and I had to try it too.
Crazy for risotto? Here are links to two of my favorite risotto recipes. The first, a rich, mushroom truffle risotto https://wp.me/p9KEfL-10p The next, a saffron and butternut squash risotto https://wp.me/p9KEfL-ng Both are easily altered to become vegan, if you prefer. Both are vegetarian.
Cornisms
When I have left over corn or cobs left after they’ve been “de-kernelled”, I give them to my grateful chickens. They will take that cob down to its barest being. But, today those little cluckers are plumb out of luck.
In this recipe, the chickens get nothing. It all goes into a most delicious corn stock. Guess what, no butter, no cream, no cheese, and I promise, you won’t miss it. All the delicious richness comes from the creamy sweet corn and a little help from some unsweetened coconut cream. If you’re one of those people, like I used to be, and you hear vegan this or vegan that and go back to something you find more interesting – STOP! This is too delicious to miss out. Here’s how you make it.
Sweet Summer Corn Risotto
Clean the corn and remove the kernels from the cobs. Be careful to keep any of the corn juices or “milk”. Separate the corn kernels, set aside.
In a medium stock pot, add the corn cobs, using the back of a knife to scrape any juices into the pot. Add back any juices retained from removing the kernels as well. Add 4-5 cloves of smashed garlic a 1/2 teaspoon of salt and 5 or so sprigs of thyme, then cover with 8 cups water. Bring to a boil, then reduce heat to a simmer and cook for 30 minutes.
Strain through a fine-mesh sieve, discarding solids, and return to the pot. Return to a light simmer when you begin to make the risotto.
Saute The Corn
Meanwhile, in a large skillet, heat 2 tablespoons vegetable, olive or coconut oil over medium-high heat. Add corn kernels and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute until tender and lightly golden, 4-5 minutes. Transfer half to a bowl to set aside.
Add the other half to a blender with 1/2 cup of coconut cream. You can buy unsweetened coconut cream, or you can use the cream from a can of whole coconut milk. Just refrigerate for a few hours before using, then spoon off the “cream” that forms on the top. That’s equal to about 1/2 cup.
Save the left over for another use………like a coconut margarita! Here’s a recipe: https://wp.me/p9KEfL-2pd (You’re welcome!)
Puree until smooth and then set aside. This is what adds the added creamy texture and replaces the butter and cheese to keep it vegan.
Make the Arborio Rice
In a large, heavy-bottomed pot, heat the remaining 2 tablespoons vegetable, olive or coconut oil over medium heat. Add 2 large, chopped shallots (about 1/2 cup) and cook until softened, 5-7 minutes. Add rice, tossing to coat and cook for 2 minutes. Next add 1 cup of dry white wine (such as Chardonnay, I always have some of that around!) and cook until completely absorbed.
Once reduced, begin adding corn stock in 1 cup at a time, stirring frequently until it has all been absorbed. Continue adding stock 1 cup at a time, until the rice is tender (but still has a slight bite), about 20-25 minutes. The rice should be just al dente. You may have a bit of the stock left over. Season with about 1 teaspoon of salt, or to taste.
Stir in the reserved corn and corn puree and zest of 1 lemon and cook until warmed through, 2-3 minutes. Remove risotto from heat adjust seasoning. Garnish with sliced fresh cherry or grape tomatoes and basil, then serve. Fresh tomatoes add a delicious bit of acid to balance the sweet, rich taste of the corn. Try a pinch of coarse salt such. I used some black lava salt, but any salt such as maldon would be good.
Enjoy!
Sweet Summer Corn Risotto
Notes
*In place of coconut cream, you can refrigerate a can of whole coconut milk. Once chilled, open the can and remove the cream from the top. That will be the equivalent of 1/2 cup. Use the leftover coconut "water" in other recipes.
Ingredients
- 6 ears corn, kernels removed
- 4-5 cloves garlic, smashed
- 5 sprigs thyme
- 2 teaspoons salt, divided (or to taste)
- 1 teaspoon pepper (or to taste)
- 1/2 cup coconut cream (*make sure it's unsweetened)
- 1/4 cup vegetable oil, olive oil or coconut oil, divided
- 2 large shallots, minced (about 1/2 cup)
- 2 cups arborio rice
- 1 cup dry white wine
- 1 lemon, zested
Fresh torn basil or other fresh herbs, like chives and chopped cherry tomatoes for garnish and a pinch of coarse salt to finish such as maldon or any other finishing salt.
Instructions
- Clean the corn and remove the kernels from the cobs. Be careful to keep any of the corn juices or "milk". Separate the corn kernels, set aside.
- In a medium stock pot, add the corn cobs, using the back of a knife to scrape any juices into the pot.
- Add 4-5 cloves of smashed garlic and 5-6 sprigs of thyme.
- Cover with 8 cups water with 1/2 teaspoon of salt. Bring to a boil, then reduce heat to a simmer and cook for 30 minutes.
- Strain through a fine-mesh sieve, discarding solids, and return to the pot.
- Return to a light simmer when you begin to make the risotto.
- Meanwhile, in a large skillet, heat 2 tablespoons of vegetable, olive or coconut oil over medium-high heat.
- Add corn kernels and sauté until tender and lightly golden, 4-5 minutes.
- Transfer half to a bowl to set aside and the other half to a blender with the coconut cream. Into the blender, add 1/2 teaspoon salt and Puree until smooth and then set aside.
- In a large, heavy-bottomed pot, heat the remaining 2 tablespoons coconut oil over medium heat.
- Add 1/2 cup chopped shallots (from about 2 large shallots) and cook until softened, 5-7 minutes.
- Add rice, tossing to coat and cook for 2 minutes.
- Add wine and cook until completely absorbed.
- Once reduced, begin adding corn stock in 1 cup at a time, stirring frequently until it has all been absorbed.
- Continue adding stock 1 cup at a time, until the rice is tender (but still has a slight bite), about 20-25 minutes.
- Stir in the reserved corn and corn puree and zest of 1 lemon and 1 teaspoon of salt and 1/4 teaspoon black pepper. cook until warmed through, 2-3 minutes. Adjust seasoning
- Remove risotto from heat.
Garnish with sliced sliced fresh cherry or grape tomatoes and basil, or other herbs, such as chives. Top with a pinch of finishing salt.
This is closely adapted from a recipe by @jakecohen from Thefeedfeed
Karen Harris https://www.bittersaltysoursweet.com
