A perfect summer meal featuring fresh sweet corn, tomatoes, and avocado.
- 4 ears sweet corn
- 2 to 2 1/2 cups corn stock or water
- 1/4 teaspoon sea salt
- 2 cups cherry tomatoes
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/2 California avocado, cubed
- 1 to 2 teaspoons sherry vinegar
- 3 tablespoons minced fresh basil
- Sea salt, to taste
- Remove kernels from the cob. Keep cob to make stock. Place the corn kernels in a pot and cover with stock or water (depending on what you are using), between 2 and 2 ½ cups. Add a solid pinch of salt. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
- Transfer the corn kernels to a blender (high-speed is preferred), leaving any liquid behind in the pot. Puree, adding some of the water/broth as needed, until the kernels have broken down and the mixture is paste-like.
- Transfer the sweet corn back to the pan and stir in with the leftover liquid. Heat oven medium-low heat, stirring occasionally, until the mixture thickens into a polenta-like texture.
- While you’re cooking the polenta, preheat oven to 425˚F. Slice the cherry tomatoes in half and toss with minced garlic, olive oil, and salt. Cook for 15 minutes or so until the tomatoes have lost some of their juice and are starting to brown. Let cool slightly then toss with avocados, sherry vinegar, basil, and extra salt as needed.
- Divide the polenta into two bowls and top with tomato mixture.
Tips & Tricks: This polenta is 10x better when using the sweet corn broth- it is such a lovely concentration of corn flavor. I’ve occasionally added extra time by making the stock first from the corn. It’s worth the wait.
Nutrition: see the information.
Link: Polenta recipe is a riff on this recipe.
- Calories: 428
- Sugar: 22
- Sodium: 959
- Fat: 18.3
- Carbohydrates: 59.9
- Fiber: 9.7
- Protein: 16.3
- Cholesterol: 8.1