So today I am channeling my creative energies into the creation of a new dish: a fresh corn and shrimp risotto. I am writing down the steps because this seems like exactly the sort of thing I would try to do out of my head and then screw up halfway through ("Honey, I don’t think this corn’s quite cooked"). If it works, I’ll post the recipe.
There’s something about summer: I’m craving all kinds of fresh vegetables and fruits and salady things; and if you’ve ever eaten with me, you know salady things are not generally my forte. Yet every trip to the grocery store reminds me I’m not in California any more. The produce selection is limited and a bit shoddy, for the most part, and rather disheartening.
Except for the corn. We’re about fifty miles up the road from Olathe, where the cornfields crowd alongside the highway and wave their tassels cheerily at the summer sky. There’s an annual Corn Festival, to which we have never gone because it’s always on a day that tops 95 degrees and a shadeless cornfield is just not where you want to be in that sort of weather. And perhaps as a result of our closeness to Olathe, the supermarket bins overflow at this time every year with brand-fresh, plump-kerneled, earth-smelling corn. Ten ears for $1.98 is pretty common. We may have anemic tomatoes, crookneck squash out of which all the crook has been bred, and artichokes that taste like spitwads… but we have damned good corn.
So there are four fat juicy ears of corn sitting in my refrigerator, waiting to be rendered into risotto. (Jim, for some unfathomable reason, doesn’t care for corn on the cob. Dude. Isn’t that some sort of heartland sacrilege?) Cross your fingers for me… I’ll let you know how it goes.