Yellow corn1

I don’t know about you, but with summer here, all I want is to munch on corn on the cob. Or scrape it off the cob and eat it raw in salads. I especially love the way gorgeous red corn kernels visually ignite grains or pasta or other vegetables.

Red corn

I’ll slather cobs in softened butter and garlic, wrap them in foil and put them on the grill. Then roll them in Cotija cheese and sprinkle with Tajin or Tamarula sauce.

Most delicious corn on the cob

In my world, salsa suddenly needs corn. So does my gazpacho. I crave corn and scallion tamales from the farmers market. But, what I look forward to most of all is a visit to La Jolla’s George’s at the Cove for executive chef/partner Trey Foshee’s sweet and creamy Chino Corn Risotto with Chanterelles and Burrata, named for the Chino Farm, a very special farm in the Rancho Santa Fe area of San Diego. How special is it? Well, back in the day both Alice Waters and Wolfgang Puck were ardent customers. Even the displays at the farm stand look like works of art–and the produce tastes as stunning as it looks.

3 kinds of strawberries

3 kinds of strawberries at The Chino Farm

I thought I’d share this recipe with you because it’s perfect for when you’re catering a must-impress dinner party. It’s the kind of dish you don’t just want to eat, you want to dive into the bowl and eat your way out.

Corn risotto

Chino Corn Risotto with Chanterelles and Burrata

From Chef Trey Foshee of Georges at the Cove

Trey Foshee’s corn risotto celebrates the bounty of summer corn. It makes for a wonderful first course followed by grilled chicken or fish and lots of fresh summer vegetables. Be sure to use fresh corn, if possible on the day it was picked. Burrata, a fresh Italian cheese that combines mozzarella and cream, adds to the decadence of the dish.

Makes 6 appetizer-course servings.

Risotto Base
2 Tbs. butter
¼ cup onion, minced
8 oz. Carnaroli rice
½ cup white wine
1 ¾ cups hot chicken stock

In a large sauce pot heat the butter over medium heat. Add the onions and sweat, do not brown. Add the rice and start a timer for 18 minutes. Cook, stirring with a wooden spoon until they start to sizzle, about 2 to 3 minutes. Add the wine and stir until the wine is absorbed. Add one quarter of the hot chicken stock, stir until absorbed and you can see the bottom of the pan when you stir. Add another quarter and follow procedure above, then another quarter more. After 18 minutes add the last quarter, and season. At this point you can either continue on to the to serve section or, pour into a hotel pan and chill. Stir after about 15 minutes. You can hold it at this point for up to 24 hours.

Corn Puree
2 cups very fresh corn kernels
1 ½ cups chicken stock or water

Combine in a small pot and simmer over low heat for 15 minutes, transfer to a blender and blend until smooth, pass through a fine mesh strainer, chill and reserve.

To Serve
2 Tbs. butter
1 cup corn kernels
2 cups risotto base
1 cup corn puree
½ cup chicken stock, warm
1 cup chanterelle mushrooms, cleaned and trimmed
1 Tbl. extra virgin olive oil
1 Tbl. butter
6 slices burrata

In a medium sauce pot heat one tablespoon of the butter over medium heat, add the corn kernels and cook until just soft, about 3 minutes. Add the risotto base, corn puree, and chicken stock. Bring to a simmer and stir gently with a wooden spoon. Cook over medium low heat, stirring for 3 to 4 minutes to allow the flavors to meld, add the other tablespoon of butter and stir.

Heat a sauté pan over medium high heat and add the oil. Add the chanterelles and sauté until cooked and lightly browned, add the butter and remove to a warm place.

Spoon the risotto in a shallow bowl, place a slice of burrata on top and spoon the chanterelles around.

What’s your favorite summer recipe to impress clients or friends? Let us know if you’d like to share it here.

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Caron Golden

About 

Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

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