There are so many varieties of corn. They are not only distinguished by color but also by their amount of sugar in relation to starch.
A few weeks ago at the produce market, I came across red corn. I have only seen colored corn in its dry form. Obviously, I had to buy a few ears. Then, just a the other day, I saw red corn at work. It was a sign - this post is overdue.
After a little contemplation, I decided to make risotto with crab - a totally indulgent dish. It was creamy and rich. Risotto is way easier to make than one may think. Because of this, it's definitely become one of my go-to dishes. It's also great because it's a good platform for seasonal ingredients to shine. Keep that in mind the next time you want to make something a little different for dinner!
Red Corn [07.10.2010]
Red Corn & Crab Risotto [07.18.2010]