Good morning! Today we have for you:
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A corn risotto for corn lovers (me)
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A bright and tangy Venezuelan sauce to pair with pretty much any grilled protein
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Plus, tequila sunrises for summer sunsets
It is only here, in this newsletter that goes out to like-minded food and cooking enthusiasts, that I feel comfortable listing the following examples of how much I love corn:
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Saving any and all stripped cobs in order to nibble on the remaining corn nubs and corn milk before making corn stock
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Holding a “how many corns can you eat” contest with myself at every cookout
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Singing the Irving Berlin classic “Snow,” but with “corn” subbed in for every mention of “snow”
So yes: I love corn, and we all know how I feel about rice, so this corn risotto recipe from Jessica Battilana, adapted by Emily Weinstein, calls to me each summer. If you don’t want to make the corn stock, which resourcefully uses the spent cobs as well as the dark-green leek tops, crack open your favorite chicken stock. Folding in a little bit of whipped cream at the end adds a luxurious lightness, but the dish is just as rich and delicious without it.
And I have to call out the readers who noted, in the comments, their lily-gilding additions of lump crab meat or, served alongside, lobster. Gorgeous. Can I have dinner at your place? I could sing a really cool corn song for my supper. …
Featured Recipe
Corn Risotto
Today’s specials
Garlic chicken with guasacaca sauce: I understand if you don’t feel like cranking your oven to 425 degrees right now, but please do yourself a favor and make the guasacaca sauce in this Yewande Komolafe dish. That creamy, zippy blend of avocado, jalapeño, vinegar, lime, garlic, parsley and cilantro would be good on pretty much anything from the grill, not just the easy sheet-pan chicken and carrots Yewande shares here.
Fresh spring rolls: I’ve really been craving these lately. Maybe that’s because summer is the season for fun hand food (hamburgers, hot dogs, the aforementioned corn). Ali Slagle’s recipe calls for quickly poached shrimp, but you could swap in tofu, chicken, pork, mushrooms. Don’t forget the peanut sauce or nước chấm.
Magnolia Bakery’s cupcakes: I read somewhere that the August-September-October stretch is the most abundant time for birthdays, which means that, in the very near future, you may be called upon to make some sort of celebratory dessert for a gathering. You could hardly do better than these charming, beloved, five-star cupcakes and their accompanying buttercream vanilla icing. (If you are of the opinion that the banana pudding is the way to go, we have that recipe, too.)
And before you go
In the cold, dark days of winter, it’s all I can do to pour a glass of wine or a couple fingers of whiskey. In summer, however, I am all for a little elbow grease if it means I get spicy cucumber margaritas, a tequila sunrise or, joy of joys, a piña colada. Which one are you making? Click here or on the image below to have eight delicious summer drinks make their case:
The post Oh Hello, Corn Risotto appeared first on New York Times.
