For the Love of Corn

Part 3 of 3

Sweet Corn Risotto with Shrimp and Basil

In my third and final entry in the series For the Love of Corn I combine some of my favorite flavors into one delicious dish. The corn, basil, and shrimp is a magical combination and add some creamy risotto and a glass of crisp white wine and I can't think of any better way to spend a summer evening.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 shallots diced
• 1 teaspoon salt
• 2 cloves of garlic minced
• 1 cup aborio rice
• 1/2 cup light white wine like a sauvignon blanc
• 3 cups corn stock (see detailed directions for corn stock below)
• 1 cup chicken stock
• 1/2 cup parmesan cheese
• 1 pound shrimp peeled and deveined - 21-25 count
• 1 cup fresh corn kernels + 2 tablespoons for garnish
• 1/2 cup basil chiffonade plus additional for garnish
• 1 tablespoon fresh lemon zest

Directions

(For Detailed Directions with Pictures See Below)

• Set up one medium saucepan and 1 large skillet on stovetop. In saucepan pour three cups of corn stock and one cup of chicken stock and heat over medium heat.
• Meanwhile, heat oil and butter in large skillet over medium heat. Saute shallot and salt until softened - about 3-5 minutes. Add garlic and cook until fragrant - about 1 minute.
• Add aborio rice and toss until coated in shallot mixture and slightly toasted. Add 1/2 cup wine and stir until liquid is absorbed. Add in stock mixture one-half cup at a time stirring each time until completely absorbed. Continue to stir until rice forms a nice creamy mixture.
• Add in parmesan cheese and stir to incorporate - I know I know purists say no cheese with seafood but I put it in because I like the way it tastes!!
• Add in shrimp and corn and stir until shrimp is cooked through, about three-four minutes. Turn heat off. Stir to completely incorporate. Stir in basil.
• Top with fresh basil and lemon zest and reserved corn kernels.

Detailed Directions With Pictures

• 
  

• Heat oil and butter in large skillet over medium heat. Saute shallot and salt until softened about 3-5 minutes. Add garlic and cook until fragrant - about 1 minute.

• 
  

• Add aborio rice and toss until coated in shallot mixture and slightly toasted. Add 1/2 cup wine and stir until liquid is absorbed. Add in stock mixture one-half cup at a time stirring each time until completely absorbed. Continue to stir until rice forms a nice creamy mixture.

• 
  

Add in parmesan and stir to incorporate. I know the purists say no cheese with shrimp but I love the way the salty parmesan tastes with the sweet shrimp and corn.

• 

Add in shrimp and corn and cook until shrimp is cooked through -

about three to four minutes.

• 

Turn heat off. Stir to completely incorporate. Stir in basil.

Top with fresh basil, lemon zest, and reserved corn kernels.

Serve with the same wine you used in the risotto

and you can't help but get a sunny smile on your face.

Ingredients for Corn Stock

• 4 ears of corn
• ten cups of water
• 1 tablespoon kosher salt

Directions for Corn Stock

(For Step by Step Directions with Pictures See Below)

Corn Stock is a breeze to make and well worth the time!!

• Remove the husks from the corn. Cut into three inch pieces and place in a large stock pot.
• Remove the kernels from the corn by placing the corn in a large bowl and using the sharp end of your knife to cut the kernels off. (this way clean-up is a bit easier as fewer corn kernels take flight in your kitchen).
• Set the kernels aside.
• Place the cobs in the stock pot with the husks and silks. Cover with about ten cups of water and stir in the salt. Bring mixture to a boil. Reduce to a simmer and simmer for a couple of hours.
• Strain the stock out and admire the beautiful golden color. I use some the same day in whatever I am cooking that night and put the rest in the fridge in an airtight container to use later in the week.

Directions with Pictures

Remove the husks from the corn.

Cut into three inch pieces and place in a large stock pot.

Remove the kernels from the corn by placing the corn in a large bowl and

using the sharp end of your knife to cut the kernels off. (this way clean-up is a bit easier as fewer corn kernels take flight in your kitchen).

Set the kernels aside.

Place the cobs in the stock pot with the husks and silks.

Cover with about ten cups of water and stir in the salt.

Bring mixture to a boil. Reduce to a simmer and simmer for a couple of hours.

Strain the stock out and admire the beautiful golden color. Sunshine in a Bowl!!

Isn't it beautiful. :)

I use some the same day in whatever I am cooking that night and put the rest in the fridge in an airtight container to use later in the week.

I used this batch for two recipes the first was highlighted in part two For the Love Corn - Blackened Catfish with Corn, Black Beans, Tomatoes, and Tomatillos over Cumin corn Broth.

Happy Cooking and

Remember Take Time to Enjoy

A Little Gourmet Every Day!!

For the Love of Corn

Part 2 of 3

Blackened Catfish Over

Corn, Black Beans, Tomatoes, and Tomatillos

in a Cumin Corn Broth

Catfish and Cumin and Corn Oh My!! I love this dish and so does everyone I've ever made it for. The variety of colors is only beat by the variety of flavors it delivers. It does require three pans but prep time is only about thirty minutes (minus the time to make corn stock). It is fresh, healthy, and oh so corny in a completely good way.

Ingredients

For Corn Cumin Broth

• 1 cup corn stock (detailed instructions on making corn stock are below)
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1 tablespoons butter

For Vegetables

• 1 tablespoons vegetable oil
• 1 shallot chopped fine
• 1 teaspoon kosher salt
• 2 cloves of garlic minced
• 1 jalapeno seeded minced
• 1 cup fresh corn kernels
• 1 vine ripened tomato diced
• 1 tomatillo diced
• 1 cup canned black beans rinsed
• 1 tablespoon fresh lime or lemon juice
• Kosher Salt and Fresh Ground Pepper to Taste

For Blackened Catfish

• 1 tablespoon vegetable oil
• 2 catfish filets
• 2 tablespoons blackening spice

Directions

(For Step by Step Directions with Pictures See Below)

• Place two large skillets and one small saucepan on the stove. Place cup of corn stock and 1/2 teaspoon kosher in small saucepan and bring to a boil, reduce heat to a simmer and simmer until stock is reduced by 1/2.
• Meanwhile. . .Heat 1 tablespoon vegetable oil in one skillet over medium high heat until shimmery. Add shallots and cook until softened - about three minutes. Add two cloves minced garlic and jalapeno and stir until fragrant - about 1 minute.
• Add in corn, black beans, tomatoes, and tomatillos and reduce heat to medium. Stir to incorporate and cook until softened, about five minutes. Squeeze in fresh lemon or lime at the end.
• Mean while. . .Heat 1 tablespoon oil in second skillet over medium heat. Completely coat catfish with blackening spices. Place filets in hot pan and cook for 3 minutes on the first side, carefully flip and cook for an additional three minutes on the second side.
• When corn stock has reduced to 1/2 cup, stir in 1 teaspoon of cumin and mount with 1 tablespoon of butter.
• To assemble. . .Pour half of cumin corn broth in the bottom of a big wide bowl. Top with 1/2 of the vegetables and top with one catfish filet. Garnish with Cilantro, fresh lemon or lime zest and a wedge of lemon or lime.

Directions with Pictures

Place cup of corn stock and 1/2 teaspoon kosher in

small saucepan and bring to a boil, reduce heat

to a simmer and simmer until stock is reduce by 1/2.

Meanwhile. . .Heat 1 tablespoon vegetable oil in one skillet over medium

high heat until shimmery. Add shallots and cook until

softened - about three minutes. Add two cloves minced garlic and

jalapeno and stir until fragrant - about 1 minute.

Add in corn, black beans, tomatoes, and tomatillos and

reduce heat to medium.

Stir to incorporate and cook until softened, about five minutes.

Squeeze in fresh lemon or lime at the end.

Heat 1 tablespoon oil in second skillet over medium heat.

Completely coat catfish with blackening spices.

Place filets in hot pan and cook for 3 minutes on the first side -

carefully flip and cook for an additional three minutes on the second side.

When corn stock has reduced to 1/2 cup, stir in 1 teaspoon of cumin

and mount with 1 tablespoon of butter.

To assemble. . .Pour half of cumin corn broth in the bottom of a big wide bowl.

Top with 1/2 of the vegetables and top with one catfish filet.

Garnish with Cilantro, fresh lemon or lime zest and a wedge of lemon or lime.

Corn Stock

I love corn and - it's natural flavor is one of my favorites of all time. One thing I love to do with corn is condense its flavor into a golden sweet corn stock and use it in different recipes throughout the week. Here its used in a cumin corn broth as the base for the blackened catfish and vegetables and in part three of this series as the stock for a wonderful corn and shrimp risotto with basil. It takes a bit of planning ahead but virtually no active time at all as you can walk away from the pot as the cobs, husks, and silks do the work for you.

Ingredients for Corn Stock

• 4 ears of corn
• ten cups of water
• 1 tablespoon kosher salt

Directions for Corn Stock

(For Step by Step Directions with Pictures See Below)

Corn Stock is a breeze to make and well worth the time!!

• Remove the husks from the corn. Cut into three inch pieces and place in a large stock pot.
• Remove the kernels from the corn by placing the corn in a large bowl and using the sharp end of your knife to cut the kernels off. (this way clean-up is a bit easier as fewer corn kernels take flight in your kitchen).
• Set the kernels aside.
• Place the cobs in the stock pot with the husks and silks. Cover with about ten cups of water and stir in the salt. Bring mixture to a boil. Reduce to a simmer and simmer for a couple of hours.
• Strain the stock out and admire the beautiful golden color. I use some the same day in whatever I am cooking that night and put the rest in the fridge in an airtight container to use later in the week.

Directions with Pictures

Remove the husks from the corn.

Cut into three inch pieces and place in a large stock pot.

Remove the kernels from the corn by placing the corn in a large bowl and

using the sharp end of your knife to cut the kernels off. (this way clean-up is a bit easier as fewer corn kernels take flight in your kitchen).

Set the kernels aside.

Place the cobs in the stock pot with the husks and silks.

Cover with about ten cups of water and stir in the salt.

Bring mixture to a boil. Reduce to a simmer and simmer for a couple of hours.

Strain the stock out and admire the beautiful golden color. Sunshine in a Bowl!!

Isn't it beautiful. :)

I use some the same day in whatever I am cooking that night and put the rest in the fridge in an airtight container to use later in the week.

I used this batch for two recipes and you'll see the second on in part three of For the Love Corn. Stay tuned for Sweet Corn and Shrimp Risotto with Basil.

Happy Cooking and

Remember Take Time to Enjoy

A Little Gourmet Every Day!!