Corn "Risotto" Recipe Awall25

1. 1

   Shuck the corn and remove the kernels from the corn cobs.

2. 2

   Make the corn stock by taking 2-3 ears worth of corn kernels and pureeing in a blender with just enough water to create a puree.

3. 3

   Blend the corn 2 minutes longer than you think is needed.

4. 4

   Strain into a sauce pan, add the saffron & vanilla, and cook over medium low heat.

5. 5

   Melt the butter in a large skillet over medium heat.

6. 6

   Saute the diced onion until moderately brown.

7. 7

   Add the remaining corn kernels and cook for 3-5 minutes.

8. 8

   Remove the vanilla bean from the corn stock and add to the skillet.

9. 9

   Cook for around 3 minutes or until the dish has thickened to your liking.

10. 10

    Season to taste, top with bacon if using & serve.

* Per serving · 4 servings · Values may vary.