This recipe was part of the Food Fight: Top Chef Challenge which ended Jun 8, 2009 12:00 PM.
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VOTE 6

Corn "Risotto" Recipe

By Awall25
Difficulty: Medium | Total Time: 30 Minutes | Active Time: | Makes: 2 Servings

This side dish is soulful yet elegant and simple to make. It is a healthier take on creamed corn.

By making a corn stock to bind the corn instead of heavy cream, the dish turns out much healthier & more flavorful while still retaining the richness of creamed corn.

INGREDIENTS
  • 8 Ears of Fresh Corn
  • 1 Tablespoon Butter
  • 1 Large Sweet Onion - Diced (Vidalia if available)
  • Pinch of Saffron
  • 1 Vanilla Bean (Split & Scraped)
  • Cayenne Pepper (To Taste)
  • (Optional) 2 Slices Chopped Bacon (Cooked & Chopped)
INSTRUCTIONS
  1. Shuck the corn and remove the kernels from the corn cobs.
  2. Make the corn stock by taking 2-3 ears worth of corn kernels and pureeing in a blender with just enough water to create a puree. Blend the corn 2 minutes longer than you think is needed. Strain into a sauce pan, add the saffron & vanilla, and cook over medium low heat.
  3. Melt the butter in a large skillet over medium heat. Saute the diced onion until moderately brown.
  4. Add the remaining corn kernels and cook for 3-5 minutes.
  5. Remove the vanilla bean from the corn stock and add to the skillet. Cook for around 3 minutes or until the dish has thickened to your liking. Season to taste, top with bacon if using & serve.

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