Buffalo Corn Ears
4 celery ribs, halved and sliced thinly lengthwise
1/2 fennel bulb (stalks and leaves removed), thinly sliced
6 tablespoons butter
1/4 cup jalapeño hot sauce
1 1/2 tablespoons hot red pepper sauce (such as Tabasco)
1 1/2 teaspoons fresh lemon juice
4 ears fresh corn, husked
Blue Cheese Slather (recipe follows)
Preheat grill or broiler. Place celery and fennel in a bowl of ice water till crisp.
To prepare Buffalo Corn Ears: In a small saucepan, melt butter with hot sauces. Remove from heat and add lemon juice. Brush corn with seasoned butter mixture. On a rack, arrange corn; grill or broil until slightly charred, 8 to 10 minutes, turning ears and basting with remaining butter mixture.
To serve: Drain celery and fennel. On four dinner plates place celery, fennel, and Buffalo Corn Ears, dividing equally. Top corn with Blue Cheese Slather. Use remaining slather as a dip for the celery and fennel. Serve with grilled or fried chicken or fish, if desired.
Blue Cheese Slather: In a small bowl, combine 1/4 cup crumbled blue cheese (2 ounces), 1/4 cup softened cream cheese, 1 tablespoon half and half, and 1/4 teaspoon celery salt. Mash with a fork until fairly smooth.
Chili-Roasted Corn and Vegetables
4 ears fresh corn
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
2 sweet red bell peppers, each cut in 8 pieces
1 red onion, cut in 8 wedges
2 sweet potatoes, peeled and cut in 1/2-inch-thick slices
Preheat oven to 500 degrees F. Remove husks from corn; cut each ear in thirds. In a bowl combine olive oil, salt, chili powder, and pepper. 
In a large roasting pan place vegetables; toss with chili-oil mixture. Roast until vegetables are tender, about 15 minutes; serve immediately with chicken.
Grilled Supersweet Corn and Shrimp Risotto
Tampa chef Chris Ponte of Cafe Ponte inspired this restaurant-quality dish that is easy enough to make at home.
5 ears fresh corn, preferably in husks
6 cups low-sodium chicken broth
1 1/2 pounds shrimp, shelled and deveined (about 20 large)
1 teaspoon grated lemon or orange rind
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup butter, divided
2 cups chopped onion (1 large)
1 leek (white part only), quartered lengthwise and sliced (about 1/2 cup)
3 cups Arborio or short-grain rice
1 cup white wine
1/2 cup thinly sliced scallion (green onion)
1 tablespoon chopped fresh basil
1 tablespoon sliced chives
Preheat grill or oven to 375 degrees F. Grill or roast corn in the husk or wrapped in aluminum foil for 20 minutes; set aside to cool. Cut kernels from three of the ears (makes about 2 1/2 cups). Cut remaining two ears crosswise in 2-inch pieces; reserve. Meanwhile, in a medium saucepan over high heat, bring broth to a boil; reduce heat to low to keep broth warm.
In a bowl, toss shrimp with rind, salt, and pepper. In a large saucepan over medium heat, melt 2 tablespoons of the butter. Add shrimp; cook and stir just until pink, about 3 minutes; remove to a bowl and reserve.
In the same saucepan, melt remaining 2 tablespoons butter. Add onion and leek; cook and stir until tender, about 5 minutes. Add rice; stir until combined and rice is hot. Add wine; cook and stir until wine has almost evaporated, about 4 minutes. Add 1 cup of warm broth.
Cook, stirring continuously, gradually adding additional broth as it’s absorbed until all the broth has been incorporated and the rice is tender and creamy, about 15 minutes. If additional liquid is needed, add 2 tablespoons of water at a time until creamy.
When the risotto has finished cooking, stir in the corn kernels, shrimp, and scallions; cook just until reheated. Divide risotto among six dinner plates. Garnish with reserved corn sections, basil, and chives.
All recipes provided by www.freshsupersweetcorn.com .
