Corn Risotto

Corn and vegetable "risotto" with roasted broccoli and turkey tenderloins

  As the farmers' market seasons are winding down and it's becoming the season for comfort food cooking, I am beginning to re-find my culinary mojo.  I've been sick of late - well, not so much sick but in pain from a severely herniated disk.  I'm not able to stand or walk for long stretches of time making shopping and cooking difficult. Same goes for eating, the pain in my back, leg and foot have been so intense that I haven't' wanted to eat much of anything. Good for my waistline, not so good for my nutrition levels.  Which also means I'm not getting to the Collingswood Farmers' Market on a regular basis.  I haven't canned much at all this year nor I have I frozen any peppers or corn for the coming winter. Tis a shame, the corn this year has been super sweet. 

The last of the farmers' market corn of the 2017 season

On one of my rare trips to the market I snagged a couple of ears of corn before the bins were empty.  Somehow inspiration and strength moved me enough to come up with a good use for the corn I bought which led me to think more about buying up a few more ears of corn before it's gone for good this season.  If you can't get anymore local corn, whatever you can get or have will work just fine.  Freshest and local is best but hey, we live in a global food world - there's always corn to be found.

A sea salt seasoning blend that was bought in Collingswood,
from Occassionette - a new gift shop on Haddon Avenue

The idea of using corn for risotto is more of an idea of risotto than an actual risotto.  A true risotto is made with Arborio rice, a short-grained rice that gives off a lot of starch, so much so that it makes the dish appear creamy.  It's also a dish that takes a bit of time and work although I know a lot of short cuts that do away with the constant stirring and additions of wine, stock, butter and cheese (see some of my old earliest posts for those recipes).  Corn risotto is cut off the cob, stirred into a pan with some oil or butter or both, and then seasoned with other veggies and spices.  It takes minutes to make and is delicious.  With the use of a good spice blend and some smoked paprika, this is an easy dish to make that can be both fancy and comforting at the same time.

One night I ate this with some roasted salmon with barbecue sauce.  Another night we had it with roasted broccoli with Parmesan cheese and turkey tenderloins that I marinated in salad dressing then roasted in the oven.   The left-overs we ate cold right out of the refrigerator! 

Corn Risotto Ingredients:

• 4 Ears Corn - cleaned, shucked and cut off the cob
• 1 Tablespoon Olive Oil
• 1 Small Onion - small dice
• 2 Bell Peppers, Red and Green - small dice
• 1 Medium Zucchini - small dice
• 1 Tablespoon Salt Spice Blend - some combination of salt, garlic and onion powders, cumin and pepper (the blend I used came from, Occassionette, a new gift shop on Haddon Avenue in Collingswood.  It's by a company called, Lady Bug Picnic)
• 2 Teaspoons Smoked Paprika

Directions:

1. Clean the corn and cut the kernels off the cob, adding the corn kernels to a small bowl.  Set aside.
2. In a large skillet/saute pan heat the olive oil over medium-high heat until the oil shimmers.  Add in the diced onions and saute for 3-5 minutes, until the onions turn translucent and begin to take on some colour.  Add in the diced peppers and zucchini and saute another 5 minutes allowing the vegetables to sweat and become tender.
3. Once the vegetables are tender, add in the corn and stir for 1-2 minutes.  Put a lid on the pan, reduce heat and allow the mixture to cook for 2 minutes.  Remove lid and stir in the seasoned salt blend and smoked paprika, stirring the mixture to incorporate.  Stir for 1-2 minutes, taste and adjust seasonings.  
4. Serve hot or cold - makes 4-6 servings.
5. Will keep for up to 5 days refrigerated.