This creamy take on polenta uses every part of the corn, from the kernels to the cob.
Swap option: You can replace the butter with olive oil.
- 6 ears corn
- 3 tablespoons butter
- 7 ounces sharp cheddar cheese, grated
- Sea salt and freshly ground black pepper
- Minced chives, for garnish
1. Shuck the ears of corn. Using a sharp knife, shave off the kernels and place in a bowl. Using the back of a knife, scrape the "corn milk" from the cobs into the same bowl.
2. Place the cobs in a large pot, cover with water and bring to a boil. Simmer, uncovered, for about 30 minutes. Remove cobs and set aside.
3. Melt butter in a large skillet over medium heat. Add the corn kernels and "milk" and cook, stirring occasionally, until slightly softened, about 5 minutes.
4. Cover with about 2 cups of the corn cob water. Bring to a boil, reduce heat to a simmer and cook for about 15 minutes.
5. Place corn mixture in a blender (preferably a high-speed blender) and process until smooth. Return to skillet over low heat. Stir in cheese, season with salt and pepper. Serve warm garnished with chives.