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Fresh Corn "Polenta"


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Rate this recipe 4.5/5 (10 Votes)


  • 4 ears of corn
  • 4 teaspoons butter
  • 1 pinch kosher salt
  • 1/4 cup freshly grated Parmigiano Reggiano


Servings 2
Adapted from


Step 1

Clean the corn, removing all husks and threads. Working over a large bowl, grate the kernels off of the cob on the coarse side of a box grater. You will have a very wet coarse pulpy mixture.
Melt the butter in a small or medium sauté pan over medium heat. Add the grated corn and season with a good pinch of salt. Sauté over low heat, stirring to prevent browning, for about 3 minutes. The mixture is ready when it just begins to thicken and set.
Top with some grated Parmigiano Reggiano and/or a poached egg or some sautéed greens. Season with fresh cracked pepper if desired.

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