For the corn lover who yearns for the aroma of fresh corn-on-the-cob and the crunch of its kernels, supersweet corn has more sugar than traditional sweet corn varieties and keeps its flavor for up to two weeks after harvest if it's well stored.
When choosing your corn, look for good-quality ears have fresh green husks with light-brown silk ends.
Grilled Supersweet Corn & Shrimp Risotto
5 ears supersweet corn, husked
6 cups low-sodium chicken broth
1-1/2 lbs. shrimp, shelled and deveined (about 20 large)
1 tsp. grated lemon or orange rind
1/4 tsp. salt
1/8 tsp. ground black pepper
4 tbsp. butter (1/2 stick)
2 cups chopped onion (1 large)
1 leek (white part only), quartered lengthwise and sliced (about 1/2 cup)
3 cups Arborio or short-grain rice
1 cup white wine
1/2 cup thinly sliced scallion (green onion)
1 tbsp. chopped fresh basil
1 tbsp. sliced chives
Preheat grill or oven to 425 F. Grill or roast corn until golden, about 12 minutes; set aside to cool. Cut kernels from 3 of the ears (making about 2-1/4 cups). Cut remaining 2 ears crosswise in 2-inch pieces; reserve.
Meanwhile, in a medium saucepan over high heat, bring broth to a boil; reduce heat to low to keep broth warm.
In a bowl, toss shrimp with rind, salt and pepper. In a large saucepan over medium heat, melt 2 tablespoons of the butter. Add shrimp; cook and stir just until pink, about 3 minutes; remove to a bowl and reserve.
In the same saucepan, melt remaining 2 tablespoons butter. Add onion and leek; cook and stir until tender, about 5 minutes. Add rice; stir until combined and rice is hot. Add wine; cook and stir until the wine has almost evaporated, about 4 minutes.
Add 1 cup of the warm broth. Cook, stirring continuously, gradually adding additional broth as it's absorbed until all the broth has been incorporated and the rice is tender and creamy, about 15 minutes. If additional liquid is needed, add 2 tablespoons of water at a time until creamy.
When the risotto has finished cooking, stir in the corn kernels, shrimp and scallions; cook just until reheated. Season with salt and pepper if needed. Divide risotto among 6 dinner plates. Garnish with reserved corn sections, basil and chives.
Makes 6 servings (about 12 cups).
Nutrition facts per 2-cup serving: 532 calories, 35 g. protein, 11 g. fat, 68 g. carbohydrate, 486 mg. sodium.