SWEET CORN-TOMATO SALAD
I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. -Jessica Kleinbaum, Plant City, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.
Nutrition Facts : Calories 192 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
TOMATO AND CORN RISOTTO
A rich and creamy risotto dish with fresh corn, tomatoes, and basil.
Provided by Girl Who Ate Everything
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chicken broth and milk in a medium saucepan and bring to a simmer. Turn heat to low, set aside, and keep warm.
- Melt the butter in a large skillet over medium high heat. Add the onion and cook for a couple of minutes or until onion is soft. Add the garlic and rice and cook for one minute stirring constantly.
- Add 1/2 cup of the warm chicken broth and milk mixture to the rice. Cook for a couple of minutes on medium heat or until most of the liquid has been absorbed. Continue adding the broth and milk mixture 1/2 cup at a time cooking until all the liquid has been absorbed before adding the next addition of liquid. Continue doing this until all of the liquid has been added.
- Add the fresh corn and tomatoes. Cook stirring frequently until the corn and tomato have been heated through.
- Stir in Parmesan cheese, basil, and pepper until combined.
- Garnish with basil and serve immediately.
Nutrition Facts : ServingSize 1 Serving
RISOTTO WITH TOMATO, CORN AND BASIL
This risotto dish is best suited for the end of summer when the tomatoes and corn are at their best. Using milk in the risotto dish gives it a lovely richness and creaminess.
Provided by Alison
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat.
- Melt the butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally. Add the garlic and the rice, stir constantly for 1 minute. Add the white wine and stir until completely absorbed.
- Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.
- The risotto should take 18 to 20 minutes of cooking all together. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 55.7 g, Cholesterol 33.8 mg, Fat 11.8 g, Fiber 3 g, Protein 13.4 g, SaturatedFat 7 g, Sodium 550.7 mg, Sugar 10.1 g
CORN RISOTTO
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures. Making your own corn stock deepens the flavor of this dish, but if you don't have the time, chicken stock will work. The dish is also pleasingly light, for risotto - finishing the dish by folding in airy whipped cream adds richness without also adding heft. Add the cream quickly and carefully right before serving. If it sits in the hot risotto it will melt - which wouldn't be the end of the world, of course, since you'll still have a wonderfully creamy risotto.
Provided by Emily Weinstein
Categories dinner, lunch, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
- Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
- Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
- Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
- Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
- In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
- Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 25 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 1572 milligrams, Sugar 15 grams, TransFat 0 grams
FRESH CORN AND TOMATO SALAD
Steps:
- Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
SWEET CORN RISOTTO
This sweet corn risotto truly tastes like summer. Light and creamy, it is perfect for al fresco dining and will have everyone excited about fresh corn season!
Provided by Olivia Mesquita
Categories Summer Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Cut the corn kernels off the cobs (see notes). In a heavy-bottomed high-sided skillet, over medium heat, heat 1 tablespoon of olive oil and 2 tablespoons of butter. Add the corn kernels and sauté until tender, about 2 minutes.
- Remove from the heat and transfer 1/3 of the cooked corn to the jar of a blender. Reserve the remaining corn in a bowl.
- Pour the heavy cream in the blender with the corn. Blend until smooth. Reserve.
- In a medium sauce pan, heat the broth over medium high heat, until simmering. Lower the heat to the lowest setting to keep the broth warm while you cook the risotto.
- Place the skillet back on the stove, over medium heat. Add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced shallots and sauté until softened, about 1-2 minutes.
- Add the arborio rice and stir to coat in the fat. Cook for about a minute, or until the rice is toasty and releasing a nutty aroma but not browned. Season with a pinch of salt and white pepper. Pour in the white wine and cook until fully absorbed, about 1 minute.
- Add a ladleful of broth to the rice, stirring occasionally so the rice doesn't stick to the pan, but not too often or it will cool and not cook evenly. Once the liquid is absorbed, add the next ladleful, repeating this process until the rice is cooked through but al dente, about 17-20 minutes.
- Remove the pan from the heat. Add the remaining butter and parmesan cheese, stirring vigorously to melt the butter and emulsify it into the risotto.
- Gently stir in the reserved creamed corn and corn kernels. Taste and adjust seasoning.
- Garnish with fresh basil and serve warm!
Nutrition Facts : ServingSize 1 g, Calories 713 kcal, Carbohydrate 77 g, Protein 14 g, Fat 37 g, SaturatedFat 19 g, Cholesterol 83 mg, Sodium 1653 mg, Fiber 4 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 15 g
TOMATO 'N' CORN RISOTTO
This is one of my favorite recipes because it uses items from the garden. Milk and Parmesan cheese give this side dish a creaminess everyone's sure to enjoy. -Angela Lively, Baxter, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat the water, milk and broth; keep warm. , In a large skillet, saute onion in butter until tender. , Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Stir in 1 cup hot water mixture. Cook and stir until all liquid is absorbed. , Add remaining water mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Stir in the remaining ingredients; heat through.
Nutrition Facts : Calories 295 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 476mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein.
FRESH CORN RISOTTO WITH BASIL, TOMATO AND LIME
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine tomatoes, basil, lime juice and salt. Bring stock to simmer. Puree 1 cup of corn in food processor. Heat butter in large saucepan or skillet over medium heat until foam subsides, then add scallions, stirring until they are translucent, about 5 minutes. Add rice, and stir to coat it with butter before adding wine. Cook, stirring until absorbed.
- Add 1 cup of chicken stock, and cook, stirring over medium-low heat until stock is absorbed. Add remaining stock, 1/2 cup at a time, reserving at least 1/2 cup for Step 3. Cook and stir until liquid is almost completely absorbed before adding more. Continue until rice is almost tender, about 15 minutes.
- Stir in pureed corn with another 1/2 cup of stock. Continue to cook, stirring and adding stock as needed until rice is al dente, 5 to 10 minutes more. Stir in corn kernels and fresh tomato mixture. Season with salt and pepper, spoon into warmed soup bowls, and sprinkle each serving with grated Parmesan cheese.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 5 grams, Carbohydrate 87 grams, Fat 11 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 1250 milligrams, Sugar 11 grams, TransFat 0 grams
FRESH CORN RISOTTO
I've never made this with anything but fresh corn, so wouldn't recommend substituting. But this is my favourite vegetable risotto, and second favourite way to enjoy fresh corn (first being right off the cob).
Provided by labouchet
Categories Short Grain Rice
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Reserve 1/2 the quantity of kernels (about 1 and 1/2 cups), and puree the rest in a blender with some of the stock/broth.
- Strain through a sieve and add this strained liquid to the rest of the stock in a saucepan.
- Taste for seasoning (salt).
- Heat to boiling point when ready to prepare risotto (and have the hot water available, just in case).
- In another pot (the one you will use for risotto), saute the onion and garlic in 2 tbs butter, until onion is translucent.
- Add the rice, and coat well, cooking another minute or so.
- Add reserved corn kernels.
- Add the hot broth to the rice/corn mix, one or two ladles at a time, stirring very frequently.
- Add more broth as it is absorbed by the rice.
- Continue this way for about 20 minutes, or until rice is cooked but"al dente", in a creamy base of"sauce".
- *ORsee optional method of cooking, below.
- If rice isn't done after using all the corn stock, continue to cook using hot water, 1/2 cup at a time.
- When rice is done to taste, add the remaining butter, cheese or cream, and taste again for salt and pepper.
- Serve at once.
- *Optional"cheater's"method of cooking risotto: Add 1/2 the hot stock to rice (and hold back the kernels); stir only occasionally.
- When stock is absorbed, add kernels and rest of stock, stirring enough to avoid rice sticking to bottom.
- Continue as above.
- For vegetarians use vegetable stock.
RISOTTO WITH CORN, TOMATOES & BASIL
Provided by Molly Stevens
Categories First course
Yield three as a main dish; six as a side dish.
Number Of Ingredients 11
Steps:
- Heat the broth in a pot or saucepan large enough to fit the corn over medium-low heat to just below a simmer. Simmer the corn in the broth for 4 minutes and transfer to a plate; reserve the broth and keep it hot. Using a chef's knife, slice the corn kernels off the cob into a large bowl (you should have about 1-1/4 cups).
- In a heavy-based deep skillet or wide saucepan, melt the butter (or heat the oil) over medium heat. Add the shallot or onion and cook, stirring occasionally, until it's translucent, about 2 minutes. Add the rice and stir until the grains are well coated with butter or oil. Pour in the wine, stir, and cook until the wine is absorbed, about 1 minute.
- Ladle in about 1-1/2 cups of the hot broth, and cook, stirring occasionally, until absorbed, 3 to 5 minutes. Continue adding broth in 1/2-cup increments, stirring and simmering until it's absorbed each time, at intervals of about 3 to 5 minutes.
- While the rice is simmering, combine the tomatoes, extra-virgin olive oil, and 2 Tbs. of the basil in a small bowl. Season with salt and pepper and set aside.
- When the rice is just barely tender, after about 16 minutes, stir in the corn. Continue adding more stock and stirring until the rice is creamy but still firm to the tooth, 20 to 25 minutes total. Remove from the heat, fold in the Parmigiano and then the tomato-basil mixture. Top each serving with the remaining basil and serve immediately.
Nutrition Facts : ServingSize three as a main dish; six as a side dish., Calories 260 kcal, Fat 70 kcal, SaturatedFat 4 g, TransFat 8 g, Carbohydrate 39 g, Fiber 2 g, Protein 8 g, Cholesterol 15 mg, Sodium 360 mg, UnsaturatedFat 4 g
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- In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat.
- In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed. Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock. The rice is done when it's al dente and creamy, about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Discard the bay leaf and serve.
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