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West Town Tavern’s Sweet Corn “Risotto”

Posted on Monday, September 10, 2007

Ok, so what are we really making herer? You guessed it! Creamed corn! While I doubt that my Great Grandmother ever put a Washington State riesling in her creamed corn, the technique is just about the same as that of making risotto. Saute aromatics, simmer stock and cream, add cheese and herbs. Updated name for an old favorite!
Brunkow Cheese is available at The Chicago Green City Market

Makes serves 6 servings

Ingredients

4 ears

sweet corn, preferably bi-color

¼ cup

finely chopped shallot, about 2 large shallots

2 Tablespoons

olive oil

1/3 cup

non-oaky white wine, preferably Riesling

1 cup

corn stock*

1 cup

heavy cream

to taste

Kosher salt and freshly ground white pepper

1 cup

shredded Brunkow Avondale Truckle cheese

2 Tablespoons

chopped fresh tarragon leaves

2 Tablespoons

chopped Italian flat leaf parsley

Method

Cut corn from the cobs and reserve cobs to make corn stock.* (Should have 4 cups of corn kernels.) Sauté the shallots in olive oil until soft. Add the corn and sauté 5 minutes. Add the wine and bring to a boil, stirring. Simmer 5 minutes. Add the corn stock and return to a boil, stirring. Add the heavy cream to almost cover the corn and bring to a boil. Let simmer about 15 minutes until thickened and the corn is tender. Season corn with salt and pepper and stir in the cheese. When cheese has melted, add the herbs and stir gently.

* To make corn stock, simmer the corn cobs in one quart of water for 30 minutes. Strain the stock and discard the cobs. Chicken stock can be substituted for the corn stock.

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