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Corn "Risotto"
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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

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.

Instructions

  1. 1Shuck the corn and remove the kernels from the corn cobs.
  2. 2Make 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. 3Melt the butter in a large skillet over medium heat. Saute the diced onion until moderately brown.
  4. 4Add the remaining corn kernels and cook for 3-5 minutes.
  5. 5Remove 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.

Member recipes are not tested by the CHOW food team.

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