Corn "Risotto"

I LOVE risotto. I love rice and the way it can all starchily come together so beautifully. But since it’s summer, I’m always looking for ways to make typically “heavy” recipes lighter. So this dish is how you make corn risotto without actually using any rice. Take a look below!

Corn “Risotto”

Ingredients:
4 ears of corn, shucked
1 shallot, diced
2 garlic cloves, chopped
1/2 lemon
Handful of chives, chopped
1 tomato, chopped
1/4 teaspoon cumin seeds
Olive oil
Salt

Take a bowl and use a knife to cut the corn off of each ear. Cut as close to the cob as you can! Take the corn and put half into a medium-sized pan. Add in a little olive oil and salt, and heat the corn on high in order for it to completely break down. Squeeze the lemon over the corn and add in the diced shallots and cumin seeds. Mix every so often. If you have an immersion blender, you can use it right inside your pan to make the corn break down faster - but don’t let it turn into a puree! Once you have your soft base layer, add in the garlic, tomato, and chives. Mix together. Add in the rest of the fresh corn to the pan, and only cook for one minute longer - you want the freshness of the corn to sing! Mix together and serve.