{"id":12807,"date":"2021-09-09T13:54:45","date_gmt":"2021-09-09T17:54:45","guid":{"rendered":"https:\/\/ourgrandmotherskitchens.com\/?p=12807"},"modified":"2021-10-07T13:12:21","modified_gmt":"2021-10-07T17:12:21","slug":"celebrating-the-end-of-summer-with-corn","status":"publish","type":"post","link":"https:\/\/ourgrandmotherskitchens.com\/?p=12807","title":{"rendered":"Celebrating the End of Summer with Corn"},"content":{"rendered":"\r\n
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We are still eating corn in western Massachusetts. Corn is the perfect late-summer vegetable. Its color reflects the hues of the sun and the goldenrod-filled fields. Its subtly sweet taste reminds us to savor summer\u2019s beauty while we still have it.<\/p>\r\n\r\n\r\n\r\n

Along with most Americans, I believe that fresh corn is best enjoyed boiled or steamed briefly and then slathered with butter, salt, and pepper. In recent years, I have learned to skip the butter, but I keep it on the table for corn-consuming guests.<\/p>\r\n\r\n\r\n\r\n

Unfortunately, I am seldom able to restrain myself from buying more ears of corn than I need at local farm stands. This can be a problem. As readers probably know, corn is ideally cooked and consumed the day on which it is picked.<\/p>\r\n\r\n\r\n\r\n

What\u2019s a cook to do? I tend to cook corn briefly as soon as possible and then save some of the cooked corn in the refrigerator or freezer for future use. I can make corn fritters, corn salad (it goes with lots of other vegetables), corn chowder, and so forth.<\/p>\r\n\r\n\r\n\r\n

I recently used leftover corn in a risotto. I share that recipe below. Risotto can sometimes seem daunting because it requires the cook to pay attention throughout the cooking process.<\/p>\r\n\r\n\r\n\r\n

I handle the challenge of risotto in a couple of ways. First, I invite my guests to come into the kitchen with me to sip cocktails or whatever beverage they choose. That way, I don\u2019t miss out on any scintillating conversation while I stir my risotto.<\/p>\r\n\r\n\r\n\r\n

Second, I remind myself to let the risotto talk to me. The process of making it entails adding liquid a little at a time as needed. If I monitor the bottom of the pan for dryness as I chat with my friends and relatives, this is fairly easy.<\/p>\r\n\r\n\r\n\r\n

The risotto tells me when it is done by creaming. This is a magical process. The cook has to taste the rice grains frequently. Suddenly, the risotto will reach a point at which it still has a little chew but also tastes rich and creamy. I promise, if you keep tasting (the proverbial tough job that somebody has to do!), you\u2019ll know this point when you get there.<\/p>\r\n\r\n\r\n\r\n

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Sweet Corn Risotto<\/strong><\/p>\r\n\r\n\r\n\r\n

Ingredients:<\/em><\/p>\r\n\r\n\r\n\r\n

2 tablespoons plus 1\/4 cup (1\/2 stick) sweet butter
2 tablespoons extra-virgin olive oil
2\/3 cup chopped onion
1-1\/4 cups Arborio rice
3\/4 cup white wine (approximately)
1\/2 bell pepper, chopped
2 cups lightly cooked corn kernels
1 tablespoon chopped parsley (plus a little more if you like)
4 cups simmering chicken or vegetable stock (or as needed; you may use water if you run out of stock)
2 tablespoons diced fresh tomatoes
1\/2 cup grated parmesan cheese (plus a bit more if desired)
a little more chopped parsley or tiny basil leaves for garnish<\/p>\r\n\r\n\r\n\r\n

Instructions:<\/em><\/p>\r\n\r\n\r\n\r\n

Melt the 2 tablespoons of butter and the oil. Stir in the onion. Cook, stirring, for 5 minutes. Add the rice. Cook for 1 minute, stirring. Add 1\/2 cup of the wine plus the chopped bell pepper and a little of the corn, and stir. Add 1 cup of stock and keep stirring.<\/p>\r\n\r\n\r\n\r\n

As the mixture cooks and dries up, add the remaining stock a bit at a time. Stir frequently but not constantly. Cooking will take quite a while\u2014somewhere between half an hour and 45 minutes. The corn is done with it suddenly tastes creamy.<\/p>\r\n\r\n\r\n\r\n

Just before serving, add the tomatoes; the parsley; the remaining wine, corn, and butter; and the cheese. Serves 6.<\/p>\r\n\r\n\r\n\r\n

Here\u2019s my video for this recipe:<\/em><\/p>\r\n\r\n\r\n\r\n

Tinky Makes Corn Risotto<\/a><\/p>\r\n\r\n\r\n\r\n

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https:\/\/youtu.be\/-518nFR08j8<\/div>\r\n<\/figure>\r\n\r\n\r\n\r\n

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We are still eating corn in western Massachusetts. Corn is the perfect late-summer vegetable. Its color reflects the hues of the sun and the goldenrod-filled fields. Its subtly sweet taste reminds us to savor summer\u2019s beauty while we still have it. Along with most Americans, I believe that fresh corn is best enjoyed boiled or […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[42],"tags":[2066,1643],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/12807"}],"collection":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12807"}],"version-history":[{"count":5,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/12807\/revisions"}],"predecessor-version":[{"id":12834,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/12807\/revisions\/12834"}],"wp:attachment":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}