Nothing captures the flavor of a Colorado September quite like fresh sweet corn straight off the grill. To celebrate this short and special harvest window, this month’s featured recipe pairs tender grilled shrimp with smoky sweet corn folded into a rich, savory pasta finish. Paired with a pour of Western Slope white wine, it’s an effortless way to enjoy locally grown flavors in your own kitchen.
Celebrating Colorado agriculture means honoring the resilience of the farmers and ranchers behind it. From intense high-altitude sunshine to unpredictable mountain weather, growing in Colorado’s unique climate takes dedication, innovation, and deep persistence. Every bite of seasonal produce—like September’s crisp sweet corn—is a direct reflection of local growers who overcome environmental challenges to keep our state fed and thriving.
Bringing peak-season Colorado flavors to your table is easier than you think. Use our Farm Fresh Directory or interactive map to discover a neighborhood farmers’ market near you, or browse Colorado Proud to get to know the dedicated growers and food artisans behind your ingredients. Next time you’re shopping, look for the Colorado Proud seal to guarantee you’re buying local and supporting our state’s agricultural community.
Shared by OCN Eats
Yield: 2 servings | Prep Time: 10 minutes
Ingredients
- 2 ears fresh sweet corn (shucked) (we suggest looking for a market or stand using our map)
- ½ lb large shrimp (peeled and deveined)
- 1 tbsp butter or olive oil (for grilling/seasoning)
- Salt and freshly cracked black pepper, to taste
- 1 cup orzo pasta (we suggest Pappardelle’s Pasta)
- 1 cup parmesan cheese, shredded
- Small bunch of green onions for garnish
Directions
- Grill the Sweet Corn: Takes approx. 20 minutes. Preheat your grill to medium-high heat.
- Cook the orzo base: Add just enough water to cover the orzo and incrementally add warm water or stock, stirring continuously. Cook until the orzo is slightly al dente and still slightly wet/loose, as it will continue absorbing liquid as other ingredients are incorporated.
- Grill the Shrimp: Season the shrimp generously with salt and pepper.
- Place on the hot grill for 1 to 2 minutes per side until they turn opaque pink.
- Remove immediately from heat to keep them tender.
- Finish the orzo: stir the grilled corn kernels directly into the warm orzo.
- Fold in the grated Parmesan cheese and freshly cracked black pepper.
- Skip adding extra salt at this stage, as the Parmesan provides the necessary saltiness.
- Stir continuously as the cheese melts and the orzo thickens to a rich, creamy consistency.
- Plate and Serve: ladle the orzo risotto into serving bowls.
Make it Colorado Proud:
- Check out Longmont’s Cheese Importers. Not only is it a fun place to visit but they have amazing cheese and local food/goods to purchase.
- Most of the ingredients for the mocktail listed below can be found at your local farmers market, or maybe even in your own backyard garden. YUM!
Pairing Suggestions
The 2024 Stone Cottage Cellars Pinot Gris (Grand Valley) is a vibrant Colorado white wine bursting with expressive tropical notes of ripe mango and papaya balanced by a smooth, refreshing finish. Crafted on Colorado’s Western Slope, its bright acidity cuts through rich, buttery textures, while its subtle stone-fruit sweetness beautifully highlights delicate seafood and sweet summer produce—making it an ideal regional pairing for sweet corn risotto and grilled shrimp.
Cucumber Mint Summer Refresher Mocktail Recipe
To complement this dish, you want a mocktail that mirrors its summer freshness. Big B’s located in Hotchkiss, CO is serving up locally made fruit juices.
Ingredients:
- 16 oz Big B’s Organic Lemonade
- 3/4 cucumber, chopped (save extra slices for garnish)
- Zest and juice of 1 whole lemon or lime
- 1/4 cup packed fresh mint leaves
- 2 tbsp honey (or simple syrup)
- 1–2 cups chilled water or sparkling water (to substitute for the melted ice volume)
- Sparkling water or soda for topping
- Ice cubes (for serving)
Directions:
- Blend the Base: Add the lemonade, chopped cucumber, lemon/lime zest and juice, fresh mint, honey, and 1 cup of chilled water into a blender. Blend on high until completely smooth.
- Strain (Crucial step): Pour the mixture through a fine-mesh sieve into a pitcher, using a spoon to press down on the pulp. Discard the leftover solid pulp so you get a smooth, crisp juice instead of a thick slushie texture.
- Adjust & Chill: Taste the mixture. If it feels too concentrated, stir in up to one more cup of cold water. Chill the pitcher in the fridge until ready to serve.
- Serve: Fill 4 tall glasses with ice cubes, pour the chilled mixture about 3/4 of the way up, and top each glass with sparkling water for bubbles. Garnish with reserved cucumber slices and a sprig of mint.
