Fresh Corn Polenta

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Serves 4 cups

Adapted from Yotam Ottolenghi, via Plenty. If you can't source fresh corn or if it isn't the summertime, this recipe can work with frozen corn too. It isn't quite the same, but it definitely works. Substitute in 6 cups frozen kernels in place of the 8 ears.


  • 8 ears sweet corn
  • 1 teaspoon sea salt, divided
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 1 teaspoon fresh parsley, final chopped


  1. Shuck and rinse the ears of corn, and pat dry. With a sharp knife slice the kernels off the cob and into a large sauce pot. Next milk the cob by sliding the back of your knife down the cob to remove the remaining juice and meat. Discard the cobs.
  2. Add just enough water to the pot to cover the kernels. Add ½ teaspoon salt, stir and cover. Place over high heat until a gentle boil starts. Reduce the heat to low, keep covered and simmer for 8 minutes.
  3. Strain the corn and discard the water. Add the corn and pepper to a food processor and process until smooth, this might take about one minute. Return the puree to the pot and add in the remaining salt, butter and parsley. Cook over low heat, while constantly stirring for 3 minutes. Serve warm and right away.
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