fresh summer cornI love summer corn right off the grill. I love it steamed. I love it on the cob. I love it off the cob.

We always cook more than we need to use during the week. This is one way to use leftover corn. Combined with fresh buttermilk, good wine and a hint of truffle, this is a creamy, filling main dish.

If you don’t grill corn, just steam/boil the way you normally would. Using the reserved water from parboiling corn will add additional flavor to the risotto. You may want to parboil the corn and roast in the oven to finish the cooking. Substitute with 3-4 cups of frozen corn if desired.

Summer Corn Risotto with Truffle Oil

summer corn risottoWhat you need:

  • 3-4 ears of corn, with husks
  • 1 lg sweet pepper
  • 3 tbs Devo Olive Oil Black Truffle Oil
  • 1/2 c chopped onion
  • 2 garlic clove, finely chopped
  • 1 1/2 c Arborio rice
  • 1 c dry white wine
  • 2 c reserved water
  • 1-2 c buttermilk
  • 4 tbs butter
  • 1 c shredded Parmigiano-Reggiano cheese
  • Freshly ground sea salt and black pepper

What you do:

  • Heat grill.
  • Peel back corn husks, but do not remove them.
  • Remove silks and recover corn with husk.
  • Soak in lg bowl of cold water, 20-30 min.
  • Remove and shake off excess water.
  • Cut pepper in half lengthwise and remove seeds.
  • Press down with palm of hand to flatten.
  • Brush with EVOO and sprinkle with salt and pepper.
  • Place corn and pepper, skin side up, on grill.
  • Close cover and grill, pepper – about 5-8 min; corn about 15 to 20 min, until charring begins.
  • Allow pepper to cool, then peel, chop and set aside.
  • Allow corn to cool and remove kernels from cob.
  • In lg saucepan heat EVOO over med-low heat.
  • Add onion and cook until softened, about 2 min.
  • Add garlic and cook about 1 min.
  • Add rice.
  • Season with salt and pepper.
  • Stir to coat.
  • Add wine to deglaze pan.
  • Alternate adding 1/2 c water, allow liquid to nearly evaporate and add 1/2 c buttermilk.
  • Continue alternating and scraping the pan to loosen browned bits.
  • Reduce heat to low and cook about 20 min.
  • Add butter and cheese.
  • Add corn and sweet pepper.
  • Season with salt and pepper as desired. ii