Bring on the Corn
Alright maybe it’s a little June-gloomy here is San Diego but it is the start of corn season and I decided to do a riff on my old “Spaghetti with Corn and Garlic” recipe (circa 1992) which headlined my opening dinner menu at Cafe 222.
So… just like everything with 25 years of age on it, it’s time for a little update. As we all know the trend today is everything healthy… so here is a version where instead of pasta (rejoice all you gluten-free-ers) this dish uses riced cauliflower. It looks like risotto… it tastes like risotto, it creams like risotto, but it ain’t risotto…so you can dish yourself up another bowl!
Riced Cauliflower and Fresh Corn “Risotto”
1 12 oz. bag Riced Cauliflower
3 Ears Fresh Corn (cut off cob)
2 Cloves Fresh Garlic
½ Medium Sweet Onion – diced small
3 TBS Olive Oil
1 TBS Butter
½ Tsp Kosher Salt
½ Cup Fresh Grated Parmesan or Asiago Cheese
2 TBS Water
Heat a large sauté pan over medium flame. Add olive oil and butter, and heat until butter melts and begins to bubble. Swirl pan around to combine the fats and add the cauliflower and onions. Turn heat up to med-high. Stir and cook for approx. 2 minutes, or until they begin to become translucent but not browned. Add corn and continue to cook for 2 more minutes, stirring regularly. Add garlic and salt, and allow to cook for 2 more minutes until the fragrance of nutty garlic and corn becomes evident. Add all but 1 TBS of the grated cheese to the pan along with 1 TBS water and continue to stir so that the cheese melts along with water to form a light sauce. Allow to cook until no water is visible. Taste for seasoning adding more salt (and pepper) if desired. Plate and top with remaining cheese.
Recipe courtesy of Terryl Gavre
Proprietor, Cafe 222; Co-Proprietor, BANKERS HILL BAR + Restaurant