Corn "Risotto" Recipe Awall25 – a delicious recipe with Corn, Butter, Sweet Onion, Saffron, Vanilla, Cayenne Pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Shuck the corn and remove the kernels from the corn cobs.
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
Blend the corn 2 minutes longer than you think is needed.
4
Strain into a sauce pan, add the saffron & vanilla, and cook over medium low heat.
5
Melt the butter in a large skillet over medium heat.
6
Saute the diced onion until moderately brown.
7
Add the remaining corn kernels and cook for 3-5 minutes.
8
Remove the vanilla bean from the corn stock and add to the skillet.
9
Cook for around 3 minutes or until the dish has thickened to your liking.
10
Season to taste, top with bacon if using & serve.
262
kcal
Calories
5
g
Fat
40
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 Ears of Fresh Corn, 1 Tablespoon Butter, 1 Large Sweet Onion - Diced (Vidalia if available), Pinch of Saffron, and more.
Yes, Corn "Risotto" Recipe Awall25 falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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