Tuesday, August 3, 2010

Summer Fest 2010: Week 2 -- Corn

Well, here we are at week 2 of the foodathon that is Summer Fest 2010! I was amazed at how many people posted recipes last week and such wonderful ones at that! Who knew you could do so many deliciously original things with cukesnzukes!

This week we tackle corn. Now I'm a big label reader and like many label readers I'm frustrated with the amount of high fructose corn syrup in packaged products. And I prefer the cattle I eat to dine on grass instead of -- corn. In fact, I'm generally ticked off that so much of our agriculture is centered around corn subsidies given to the mega-growers.

And then summer hits and all I want is to munch on corn on the cob. Or scrape it off the cob and eat it raw in salads. I especially love the way gorgeous red corn kernels visually ignite grains or pasta or other vegetables.

I'll slather cobs in softened butter and garlic, wrap them in foil and put them on the grill. Then roll them in Cotija cheese and sprinkle with Tajin or Tamarula sauce. In fact, I had something similar on the 4th of July made by the terrific MIHO gastro truck.

In my world, salsa suddenly needs corn. So does my gazpacho. I crave corn and scallion tamales from the farmers market. But, what I look forward to most of all is a visit to George's at the Cove for executive chef/partner Trey Foshee's sweet and creamy Chino Corn Risotto with Chanterelles and Burrata. It's the kind of dish you don't just want to eat, you want to dive into the bowl and eat your way out.

Awhile back I did a story on Trey and the restaurant. Trey gave me the recipe for his risotto, which I sent to my editor but for some reason it wasn't published. So, you get it here.

Chino Corn Risotto with Chanterelles and Burrata

Trey Foshee’s corn risotto celebrates the bounty of summer corn. It makes for a wonderful first course followed by grilled chicken or fish and lots of fresh summer vegetables. Be sure to use fresh corn, if possible on the day it was picked. Burrata, a fresh Italian cheese that combines mozzarella and cream, adds to the decadence of the dish.

Makes 6 appetizer-course servings.

Risotto Base
2 Tbs. butter
¼ cup onion, minced
8 oz. Carnaroli rice
½ cup white wine
1 ¾ cups hot chicken stock

In a large sauce pot heat the butter over medium heat. Add the onions and sweat, do not brown. Add the rice and start a timer for 18 minutes. Cook, stirring with a wooden spoon until they start to sizzle, about 2 to 3 minutes. Add the wine and stir until the wine is absorbed. Add one quarter of the hot chicken stock, stir until absorbed and you can see the bottom of the pan when you stir. Add another quarter and follow procedure above, then another quarter more. After 18 minutes add the last quarter, and season. At this point you can either continue on to the to serve section or, pour into a hotel pan and chill. Stir after about 15 minutes. You can hold it at this point for up to 24 hours.

Corn Puree
2 cups very fresh corn kernels
1 ½ cups chicken stock or water

Combine in a small pot and simmer over low heat for 15 minutes, transfer to a blender and blend until smooth, pass through a fine mesh strainer, chill and reserve.

To Serve
2 Tbs. butter
1 cup corn kernels
2 cups risotto Base
1 cup corn puree
½ cup chicken stock, warm
1 cup chanterelle mushrooms, cleaned and trimmed
1 Tbl. extra virgin olive oil
1 Tbl. butter
6 slices burrata

In a medium sauce pot heat one tablespoon of the butter over medium heat, add the corn kernels and cook until just soft, about 3 minutes. Add the risotto base, corn puree, and chicken stock. Bring to a simmer and stir gently with a wooden spoon. Cook over medium low heat, stirring for 3 to 4 minutes to allow the flavors to meld, add the other tablespoon of butter and stir.

Heat a sauté pan over medium high heat and add the oil. Add the chanterelles and sauté until cooked and lightly browned, add the butter and remove to a warm place.

Spoon the risotto in a shallow bowl, place a slice of burrata on top and spoon the chanterelles around.

Let's see what everyone else is up to this week -- and don't forget to add your own corn recipes in the comments section below! Next up: herbs, greens, and beans...

Nicole at Pinch My Salt: Creamed Corn with Bacon and Rosemary
Margaret at A Way to Garden: Vintage corn Americana slideshow, and no-frills creamed corn
The FN Dish: Creamed Corn-Off: Battle of the Southern Cooks
Alison at Food2: Freezing Corn  
Toby at Healthy Eats: Candied Corn, and 4 more easy recipes
Michelle at Cooking Channel: Browsing Corn Porn   
Judy/Tuscan Diva: Fried Polenta Crostini with Porcini Ragu
Jennifer of Gilded Fork: Corn: Sweet Versatility (history, uses & recipes from cocktails to cornbread)
Chef Mark: Gettin' Corny! (Musings from childhood, tips & fresh-corn recipes)
Caroline at The Wright Recipes: Pickled Corn with Summer Onion and Basil
Paige Orloff of The Sister Project: Life-Changing Corn Pancakes
Tara at Tea and Cookies: Farro Corn Salad with Tomatoes and Herbs
Food Network UK blog: Talking Corn
Shauna at Gluten-Free Girl and the Chef: Sweet Corn Risotto
Tigress at Tigress in a Jam: Cream Corn Scones

Now It's Your Turn!
This collaborative effort won't be much fun without you! The more info we all give, the more we'll all enjoy summer's harvest. Have a recipe or tip that fits any of our weekly themes? Starting with our posts of Wednesday, July 28, for five Wednesdays through 8/25 and possibly longer, you can contribute in various ways, big or small.
  • Contribute a whole post, or a comment—whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. The possibilities:
  • Simply leave your tip or recipe or favorite links in the comments below a Summer Fest post on my blog any upcoming Wednesday, and then go visit my collaborators and do the same.
The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. That way, they are likely to be seen by the widest audience. Everyone benefits, and then we're all cooking with some great ideas.

Or go big: Publish entire posts of your own if you wish, and grab the big red tomato Summer Fest 2010 badge above (illustrated by Matt of Mattbites). We'll also be tweeting using #summerfood as our hashtag.

Here's the schedule:
  • 7/28: cukesnzukes
  • 8/4: corn
  • 8/11: herbs, greens, and beans
  • 8/18: stone fruit
  • 8/25 tomatoes
  • more to come if we all want it — stay tuned!
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  1. Delicious! The thing about corn is that yeah, we get tons of it in our modern western diets, but that said, eating tons of FRESH, REAL corn in the summer is STILL good for us! The key is to try to cut down on the processed stuff the rest of the year!

    Our Summer Fest contributions will be up later tonight:

    Corn: Sweet Versatility
    Test kitchen dossier with history, uses & recipes from cocktails to cornbread http://gildedfork.com/corn-sweet-versatility/

    Chef Mark: Gettin' Corny!
    Musings from my childhood, tips & recipes for fresh corn http://gildedfork.com/summer-fest-gettin-corny/

  2. Over at Flexitarian Foodie (www.flexitarianfoodie.com) we've featured a bunch of corn dishes recently!

    BBQ Corn: http://www.flexitarianfoodie.com/2010/07/quick-idea-bbq-corn.html

    Avocado-Corn Quinoa:

    Pasta with corn and tomatoes:

    Nothing's better than fresh summer corn!!

  3. For more corn recipes, like Caramelized Corn with Mint, Corn and Bacon Souffle, Chilled Corn Soup and Sweet Corn Cupcakes, head over to http://thepolymathchronicles.blogspot.com/2010/08/summerfest-2010-corn.html

  4. Great recipe!!! We don't get fresh corn so I did polenta! http://divinacucina.blogspot.com/2010/08/summer-food-fest-corn.html

    will have to serve some italians this risotto!

  5. This looks delicious! I can't wait to try some of these Summer Fest recipes.
    I made two corn recipes this week:
    Corn and tomato gratin: http://4seasonsoffood.blogspot.com/2010/08/corn-and-tomato-gratin.html
    Summer succotash: http://4seasonsoffood.blogspot.com/2010/07/summer-succotash.html
    Looking forward to browsing through the recipes

  6. I had burrata for the first time last year when I was out in San Francisco. The closest place around me that I can get it is Nashville so I stock up whenever I find my way over there.

    Here’s my entry for this week – Fresh Corn-and-Asiago Cheese Bread Pudding:

  7. As usual, I am late, but here ya go: How to eat corn on the cob http://hedonia.seantimberlake.com/hedonia/2010/08/how-to-eat-corn-on-the-cob.html

  8. Wonderful recipes I love the look of the red corn.

    Enjoying being a part of the fun. This week at It’s The Way She…

    I made Goat Cheese and Roasted Corn Quesadillas


  9. These all sound so delicious! Time to buy more corn!

  10. Sounds delicious! My husband loves risotto . . . and corn . . . may have to make this this weekend! What a perfect combination!

    This time of year, I can't help but just eat corn straight off the cob most of the time, grilled or steamed, but if I do cook with it, my favorite recipes include:


    Three Sisters Chili, and

    Green Chile Chicken Tortilla Soup

    A few have been on the blog for a while, but I couldn't help but share them this week for SummerFest! Thank you for hosting!


  11. Ooh, burrata + chanterelles + risotto = decadence! Will definitely file this away for a special occasion. :-)

    Here's mine for "corn week" - Sweet corn, tomato and black bean salad with lime dressing:


    Happy eating!


  12. I am joining the SummerFest party!

    Check out my Thai Shrimp & Corn Cakes:

  13. Here is my post for corn this week for Fresh Corn-Tomato and Basil

  14. The burrata in the risotto sounds like the perfect touch. I'll have to hunt some down!

    I've made some Fresh Corn and Black Bean Salsa to celebrate Summer Fest. Cheers!

  15. I spent a fabulously enchanting summer when I was twelve at a village where all the children were sent every day to pick fresh chanterelles which were dried and sold to Italians later in the summer.
    This sounds like a recipe my whole family would adore. Creamy, hearty, full of flavors, built on several levels of aromatics...
    My post for the Summer Fest evolves around the story of the first love and some simple grilled corn.
    Greetings from Orange County, Neighbor!

  16. That purple corn is gorgeous! Your risotto sounds delicious. Warming & filled with flavor.

    Here is my Strawberry, Roasted Corn & Avocado Salsa for Summer Fest:


  17. OK, you've stopped me in my tracks with this one. Amazing stuff - corn, chanterelles AND burrata?!

    For this week's theme, I have a couple of dishes to contribute -- grilled corn with harissa:

    and smoked corn chowder: