As Spring changes into Summer, Yellow Corn changes into a full cob of bright Yellow Kernels. This takes time, so early in the season – May and the first half of June your Corn will still have some White Kernels, don’t worry. The combination of both Yellow and White is the best variety you can find. In the restaurant, a delivery of Corn comes in the back door with the husk on, we always peel back the husk to see what we are paying for, please do not be afraid to peel back the husk to take a look at the Corn itself. As this is the only way to make sure you know what you are paying for.

     The popularity of Yellow Corn has grown so much, there are dozens of varieties to choose from. The most recent to gain popularity is White Corn. It has tight compact kernels that have great flavor, so if you see your Yellow Corn with some White kernels don’t shy away. It gives you the best of both worlds.

     When your Corn has not fully developed but you love the Corn on the Cob effect, like I do give this technique a try.  I’ve learned different avenues to get the best results out of a short season such as Corn and this is the best. To get the most out of ”early Corn” cook it on the BBQ! First peel your Corn from the Husk. Lightly season with Olive Oil, Salt, and Pepper, cook it on medium high heat and make sure you are there to roll it. Once it starts to brown turn it and continue until the entire Corn on the Cob is the color you desire. You can either eat the Corn as is, or as I prefer use the entire Corn including the Cob and make a Grilled Corn Risotto.

     This Vegetarian recipe will feed 8 people for an Appetizer size portion:

For Corn stock, yes I said Corn stock:

• First grill the Corn and cut the Corn Kernels off of 6 Cobs – reserve the Corn and the Cobs separately
• 1 Large Onion
• 2 Peeled Carrots
• 2 Celery Stalks
• 2 Bay Leaves
• 2 Tablespoons of Extra Virgin Olive Oil
• 4 Sprigs of Parsley

Method:

1. In a Stock pot over Medium high heat, add E.V. Olive oil, Onions and Carrots. Season with Salt and Pepper.
2. Stir once every 2 minutes, after 5 minutes or so browning will occur on the bottom of your pan, add your Celery and Corn Cobs. Cook for 2-3 more minutes. Add 1 Gallon and 1 Cup of COLD water. Return you pot to the heat. As it comes to a boil, take a ladle and skim off the very top layer (it will look like grease) and discard.
3. Turn your heat down to Low, add your Bay Leaves & Parsley. Bring your stock to a simmer. Allow to simmer for 1 hour and strain - reserve Stock and return it to a clean pot on the stove over low heat.

This is where patience and taking your time will make your Risotto that much better!

Ingredients:

• Your reserved Corn Kernels
• 1/2 cup Finely chopped White Onion
• 1 Cup White Wine
• 3 Tablespoons chopped Parsley
• 2 Tablespoons Butter
• 1/4 Cup Grated Parmesan Cheese 
• Hot Corn stock, prepared earlier
• 2 Tablespoons Extra Virgin Olive Oil
• 500 Grams Arborio Rice

Method:

1. In a medium sauce pot on medium heat add your oil and your Onions, you have to stand over the pot and stir, Please do not color the Onions!
2. After 10 seconds add your Rice and stir, cook the Rice for 3-4 minutes stirring constantly, Do Not Let it Brown.
3. Add your White Wine and use your nose – Let the Alcohol cook out of the Rice, you will no longer be able to smell the Alcohol.
4. Add Three cups of hot Corn stock, stir constantly, as you do not want it to stick to the bottom of the pan. When your stock is almost cooked out add 3 more Cups of hot Stock for the second time.
5. When you add your hot stock for the Third time add your Corn Kernels as well. When your stock is almost gone, take 1 Rice Kernel out and bite it with your front teeth, it should be soft on the outside and a little crunchy in the middle.
6. Add one more round of hot Stock, When it is almost dry, test the Rice again. It should soft to the bite all the thru. Add your Parmesan Cheese, Butter and your Chopped Parsley. Season with Salt and Pepper. If your Risotto is too tight loosen it up with some more hot Stock.

     When your a Chef it is always important to remember that you are there to give a guest something that they can’t get at home. There are more good cooks out there than we know, who watch, study, read cook books and are very creative! More and more of home cooks understand good food and ingredients compared to 10-15 years ago. So as Chefs we need to do to use our creativity to think some what “out of the box” Also our experience to experiment with products that are not normally used and combine flavors, textures and Colors that make your plate of food memorable. Which leads me to my next ingredient, Popcorn Shoots!  They are a Micro Herb that have the crunchy texture of Pea Shoots and flavor of Corn. They can be tough to locate, but they are around. This will make your Risotto something that people will remember!  Just a little secret if your looking to go that extra mile – Enjoy!