By marcussamuelsson.com | July 28, 2011

Photo: Matt DeTurck

This may seem like an odd sounding idea. Polenta with fresh corn? What happened to the cornmeal? But with corn so deliciously in season right now, why not try something different? Using fresh corn will definitely give you a different type of polenta, but it will be one that you might pleasantly surprised by. This would be a perfect quick side dish for an outdoor barbeque or a summer evening meal.

Adapted from Fran McCullough’s The Best American Recipes 2001-2002

Fresh Corn Polenta Recipe

Servings: 4


  • 4 ears fresh corn
  • 1/2 cup water
  • 2 tbsp extra-virgin olive oil, the best quality you can get
  • Grated Parmigiano-Reggiano cheese, to taste
  • Salt and fresh ground black pepper, to taste


1. Stand the shucked ears of corn upright in a shallow bowl and cut off the kernel as close to the cob as you can. Go around again and scrape out the remaining milk in the cobs.

2. Grind the corn kernels in a food processor until you have a slushy mix.

3. Put the corn in a large saucepan along with the water and the olive oil. Bring to a simmer and cook for 20 minutes, stirring every few minutes; don't let the corn scorch.

4. Add salt, cheese, and pepper, along with a drizzle of olive oil if desired. Serve at once.

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