Serves 4
Ingredients
For the creamed corn
1-1⁄2 cups shaved corn (reserve cobs)
1 cup heavy cream
1/8 teaspoon turmeric
Salt, to taste
For the risotto
1 cup sorghum grain, soaked overnight in water and drained
3 ounces diced shallots
1 ounce vegetable oil
6 cups vegetable stock (more or less as needed)
1 teaspoon fresh thyme leaves
1/2 cup white wine
3 corn cobs reserved from creamed corn
4 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
2 tablespoons masa harina (substitute corn meal)
Cilantro leaves, for garnish
For the tomato datil agrodolce
1/4 cup sorghum syrup
1 ounce apple cider vinegar
1 ounce fresh squeezed lime juice
1 teaspoon minced datil pepper (yellow or orange)
2 ounces diced baby bell peppers
2 ounces diced red onion
1/2 cup sliced baby heirloom tomatoes, 1/4-inch thick
Salt, to taste
For puffed sorghum
1/2 cup sorghum grain
For caramelized bacon
Beef bacon, pancetta or pork bacon, cooked, for garnish
Cilantro, for garnish
Instructions
To make creamed corn: Using a sharp knife or mandolin thinly shave corn off the cob, ensuring
each kernel has been sliced at least three times. With the back side of a knife scrape the corn milk from the cob. Place corn, turmeric, and heavy cream into a small sauce pot. Bring to a heavy boil, then remove from heat and reserve for risotto.
To make risotto: In an 8-inch sauce pot lightly sweat shallots in vegetable oil. Add sorghum
grains and toast on medium to high heat for 2 to 3 minutes. Add thyme and white wine and reduce until almost dry. Add 2 cups vegetable stock and reserved corn cobs. Reduce until the sorghum has absorbed all of the added vegetable stock. Repeat this process with one cup of vegetable stock at a time until risotto is tender, approximately 45 minutes.
Once risotto is tender add masa harina and simmer for one minute to activate the starch. Fold in the creamed corn, Parmesan and butter. Let cool to room temperature to help thicken the
risotto slightly.
To make tomato datil agrodolce: Heat sorghum syrup, apple cider vinegar, lime juice and datil
pepper in a small sauce pot and bring to a full boil. 10. Turn heat off and add baby bell peppers, red onion and heirloom tomatoes.
To make the puffed sorghum: Using a mesh strainer pop sorghum directly on top of high heat
coals. Shake strainer as sorghum puffs to prevent burning.
To make caramelized bacon: Line sliced bacon on wire roasting rack. Place rack directly over
hot coals and cook until crispy and almost burnt.
To serve, spoon risotto on a plate and top with tomato datil agrodolce, puffed sorghum,
caramelized bacon and cilantro.
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