Grilled Corn with a Mexican Twist
Heat grill to medium. Shuck 3 ears of fresh corn and cut each into 4 pieces. In a large bowl, toss with 2 Tbls olive, the juice of ½ a lemon, ½ tsp kosher salt , ½ tsp chili & ½ tsp black pepper (Reserve the bowl)
Grill, uncovered, turning occasionally, until tender, 10 to 12 minutes or until corn is charred.
Transfer the cooked corn to the reserved bowl and toss with a ¼ cup chopped fresh cilantro and the juice of 1 lime. Serve with lime wedges.
Corn, Cherry Tomato and Avocado Salad
Use a sharp knife to cut the kernels off three ears of fresh corn.
Cut 3/4 cups each of quartered- yellow and red cherry tomatoes
In a medium bowl, toss with 2 cut up avocados, 3 thinly sliced scallions, 1Tbls olive oil, juice of 1 lime, 12 stems of chopped cilantro
1/2tsp salt or to taste, 1/4 tsp black pepper
Fresh Corn and Tomato Risotto
2Tbls olive oil
1 sweet white onion chopped fine
5 cloves of garlic chopped
2 cups Arborio rice
1 cup white wine
7 cups vegetable or chickens stock
2 cups fresh corn cut off the cob
1 cup chopped fresh tomatoes
½ cup chopped basil
Kosher salt & pepper to taste
½ cup Parmesan cheese grated on top
Heat olive oil in a heavy wide pan and add onion and garlic and sauté then add the rice. Saute rice until it is opaque. Add wine and simmer. In medium sauce pan, heat stock. Add the stock 1 cup at a time to the rice and stir after each addition until it is absorbed and tender. The rice will become creamy. Taste to check for tenderness and add salt & pepper. When rice done add parmesan and basil as garnish and serve at once.
All recipes courtesy of the Contra Costa Certified Farmers' Markets.