We look forward to the arrival of sweet, summer corn all year. Mostly we eat it on the cob, au naturale. Luca likes to use corn holders and pretend he’s riding a motorcycle. When we come across particularly appealing ears of corn at the market, I can’t resist buying them by the dozen and adding fresh corn to pizza, salads, soups, pretty much everything we’re eating.
Last summer I came across a genius recipe for “Corn and Lobster Ravioli in a Corn Broth” from the book Charlie Trotter Cooks at Home. The genius is in the broth which uses no stock, just kernels, cobs, a few herb sprigs and water. The resulting broth is so light and summery, yet very flavorful — the very essence of sunny summer corn in a bowl. The simplicity of this dish makes it very kid-friendly too.
Summer Corn and Lobster Ravioli in A Corn Broth
(adapted from Charlie Trotter Cooks at Home)
Shopping List: 10 ears of corn, several shallots, fresh herbs, several ounces of cooked lobster (or substitute shrimp, ricotta or your favorite ravioli fillings), won ton wrappers, butter
Making the Broth:
- Cut the kernels from 10 ears of corn, reserve half for the ravioli.
- Add the cobs, the other half of the kernels, a few sprigs of fresh herbs (such as Bay Leaf or lemon thyme). Cover with water.
- Simmer for 1 hour then strain. Return broth to the pot to reduce by one third to on half to intensify the flavor. Season to taste.
Making the Ravioli
- Saute a minced shallots with the corn kernels in butter until tender, then mash them up a bit (or puree about half the mixture).
- Stir in chopped cooked lobster and taste for seasoning. (You could substitute shrimp, make it vegetarian using well-drained ricotta or any other filling you like. Just make sure the mixture is not too wet.)
- Fill each won ton skin with about a one tablespoon of filling, push out any air pockets and seal the edges well using a little water.
- Boil ravioli in well salted water for several, then drain.
- Place a few ravioli into each bowl and ladle some of the hot corn broth over. Garnich with more fresh herbs.
- Freeze extra ravioli in a single layer on a cookie sheet lined with parchment paper. When they are frozen through, transfer them to an air tight container.
This would make a great first course for a special dinner, or something light and lovely on a day when you come across some gorgeous summer corn and have time to let something bubble away on the stove. It takes a little time, but none of the steps are much of a hassle.