Sweet (Fresh) Corn PolentaCourse: DinnerCuisine: Middle EasternDifficulty: Intermediate
I love this recipe. It comes from a chef I hold in high regards. This dish is the perfect sweet corn recipe. I make it every year and have shared it with so many friends. Don’t be scared of the steps involved as the finished product is heaven. If you have access to fresh summer corn and you love corn, this recipe is for you. It is a summer favorite.
6 ears of corn
2 1/4 cups water
3 Tablespoons salted butter, cubed
7 oz feta cheese
Fresh black pepper
- Remove the silk from the corn, then chop off the top and bottom of the corn. Use a very sharp knife to cut the kernels off each corn. You want to have 1 1/4 pounds of kernels.
- Place the kernels in a medium sauce pan and barley cover with water. Cook for 12 minutes on low simmer. Use a slotted spoon to remove the kernels from the water to a food processor, reserve cooking liquid.
- Process the corn for a few minutes to break them down. Add some of the cooking liquid so it doesn’t dry out.
- Now return the corn paste to the pan with the cooking liquid and cook, stirring, on low heat for 10-15 minutes, until mixture thickens up to mashed potatoes consistency. It can take a long time to thicken up. If there is a lot of liquid in the pan, before adding the corn paste you can remove some liquid and reserve it. *** If you like the consistency after you process it then skip to next step.
- Fold in the salted butter, feta, salt and some fresh ground pepper and cook for another 2-5 minutes so everything combines well together. Taste and add more salt if needed. You can also add red pepper flakes, Aleppo pepper or harissa pepper when serving…just a dash adds kick and color.