Oh Hello, Corn Risotto
A corn risotto for corn lovers (me)
A bright and tangy Venezuelan sauce to pair with pretty much any grilled protein
Plus, tequila sunrises for summer sunsets
It is only here, in this newsletter that goes out to like-minded food and cooking enthusiasts, that I feel comfortable listing the following examples of how much I love corn:
Saving any and all stripped cobs in order to nibble on the remaining corn nubs and corn milk before making corn stock
Holding a 'how many corns can you eat' contest with myself at every cookout
Singing the Irving Berlin classic 'Snow,' but with 'corn' subbed in for every mention of 'snow'
So yes: I love corn, and we all know how I feel about rice, so this corn risotto recipe from Jessica Battilana, adapted by Emily Weinstein, calls to me each summer. If you don't want to make the corn stock, which resourcefully uses the spent cobs as well as the dark-green leek tops, crack open your favorite chicken stock. Folding in a little bit of whipped cream at the end adds a luxurious lightness, but the dish is just as rich and delicious without it.
And I have to call out the readers who noted, in the comments, their lily-gilding additions of lump crab meat or, served alongside, lobster. Gorgeous. Can I have dinner at your place? I could sing a really cool corn song for my supper. …
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