This is a dish from our Sweetness of Summer Feast. It’s really the perfect segue from cucumbers to squash; the fresh, crisp early crops and the sweeter, denser flavours that come later on. I think the corn harvest is bittersweet - it is one of the highlights of the summer, but also marks a shift in the late season.
Serves 4 people
200g course polenta
750mL corn stock (see below) or water
250mL full fat milk
100g unsalted butter, cubed
100g strong Cornish Gouda cheese, grated
Salt and black pepper
3 corn on the cob
100g unsalted butter, soft
6 large sprigs of rosemary, finely minced
1 garlic clove, finely minced
120mL corn stock (see below)
¼ lemon, juiced
Begin by making your corn stock. Remove the kernels from the cob and keep for later.
Roughly chop the cobs themselves and place in a pot. Cover with at least 1 litre cold water and a pinch of salt, and bring to a simmer. Simmer gently for 40 minutes then strain and keep the water.
Compost the used cobs.
Now onto the rosemary butter. Combine the minced garlic, rosemary and soft butter, and mix well. Set to one side.
Begin making the polenta; to a heavy based pan, add 750mL corn stock, the milk, a good pinch of salt and bring to the boil. Once boiling, add the polenta in a long stream, whisking continuously.
Turn down the heat and cook as per the packet instructions, usually around 30 minutes. You will need to stir it every few minutes to prevent sticking. Taste the polenta - it should be smooth. Add a little more corn stock until a thick porridge consistency is achieved.
Remove from the heat and whisk in the grated cheese and the cubed butter. Cover to
Meanwhile, heat a frying pan until hot and then add the corn kernels. Toast them in the pan until they are lightly charred. You will need to toss them and do a little bit of scraping to prevent
them burning too much; use a wooden spoon for this. Once they are ready, add 120mL corn stock and toss in the pan. Add the herb butter and toss together so the corn starch, stock
and herb butter emulsify to create a delicious creamy sauce. Correct the seasoning with salt,
pepper and a little lemon juice.
To serve, plate the wet polenta first then spoon over the creamy, toasted corn. Enjoy!