|Corn and vegetable "risotto" with roasted broccoli and turkey tenderloins|
|The last of the farmers' market corn of the 2017 season|
|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
- Clean the corn and cut the kernels off the cob, adding the corn kernels to a small bowl. Set aside.
- 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.
- 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.
- Serve hot or cold - makes 4-6 servings.
- Will keep for up to 5 days refrigerated.