Fresh-Corn Polenta

with Butter and Herbs

Makes 4 servings

I first saw this technique of cooking fresh corn into a porridge-like consistency while working for Jean-Georges Vongerichten. We were opening a restaurant in Washington, D.C., and needed an accompaniment for a salmon dish. He grabbed a few corn cobs and started grating the kernels into a pan, then cooked the fresh corn down until it was a chunky puree. I was blown away by the result. I’ve adapted the technique over the years, opting to puree the corn in a food processor (for a smoother texture) with a pinch of turmeric (to help boost the yellow color), then cooking it down in a saucepan until it’s thick enough to hold its shape when spooned onto a plate.

This summery side dish can be served alongside anything you’d eat with polenta, but it’s also lighter than its cornmeal-based counterpart (which is usually enriched with butter and/or cheese), so it works well with lighter fare like seafood as well.

Fresh-Corn Polenta

• 8 ears corn, shucked
• 3 tablespoons extra-virgin olive oil
• ¼ teaspoon turmeric
• 1 tablespoon kosher salt

Working over a large bowl, cut the kernels from the corn, then use the blunt end of the knife to scrape any milk from the cob into the bowl. Discard the cobs or save for making Corn Stock. Add the contents of the bowl to a food processor and puree until as smooth as possible.

In a medium saucepan, heat the oil over medium heat. Add the pureed corn, turmeric, and salt and cook, stirring constantly, until the corn has thickened into a polenta-like consistency, 8 to 10 minutes (the corn should be thick enough to hold its shape when spooned onto a plate). Season to taste with salt and keep warm.

For Serving

• 2 ears corn, shucked
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• 4 tablespoons unsalted butter
• 1 tablespoon finely chopped jalapeño chile
• 1 tablespoon chopped chives
• 1 tablespoon roughly chopped mint
• 1 tablespoon roughly chopped basil
• Lemon wedge
• Fresh-Corn Polenta

Cut the kernels from the corn into a bowl. In a large skillet (preferable cast-iron or nonstick), heat the olive oil over medium-high heat. Add the corn and cook, stirring, until well browned, about 5 minutes. Season with salt. Add the butter and cook until it begins to brown, about 4 minutes. Add the jalapeño and cook for 2 minutes. Turn off the heat and stir in the herbs. Squeeze the lemon over and stir to combine.

Transfer the corn polenta to a serving bowl. Top with the charred corn mixture and serve.

The Takeaway

The technique at the heart of this recipe is a primer on how to get the most out of an ear of corn. Make sure you use a sharp knife to cut the kernels from the cob, and work over a bowl so you aren’t chasing corn around the kitchen. When you’ve finished shaving off the kernels, turn the knife over and use the blunt side of the blade to scrape any milk left on the cob into the bowl as well—this tiny bit of liquid will add a lot of flavor.