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Fresh Corn Polenta With Queso Fresco

An Easy, Fast and rewarding recipe!

Quick answerMakes 4-6 servings, ready in 30 minutes, Italian cuisine.
By Jaron Kimhi··👁 481 views
Fresh Corn Polenta
When it's corn season and all the markets just dump their corn on you because they don't know what to do with it, I always make fresh corn polenta. It's very different from the regular polenta you usually get at restaurants. It's much lighter and keeps that fresh corn taste of the corn you used to make it. Also, it's one of the easiest things to make. That is, of course, if you don't mind the mess from removing all the corn kernels from the ears. If you've never done it before, be prepared to get yourself and your surroundings a little bit messy.  

Tips for Success:

  1. Fresh is better than frozen corn, obviously — though frozen could work too...
  2. Queso Fresco can be replaced by any other type of white semi-hard cheese

Method

  1. 1

    Cooking The Corn· 15

    With a sharp knife remove all the kernels from the corn ears. Cover with water in a pot and cook the kernels on a medium heat till boil plus 5 minutes. Keep some of the cooking water to later.

    polenta-ingredientsremoving-kernelskernels-in-bowlcooking-the-corngrated-cheese
  2. 2

    Mashing the corn· 2 Minutes

    In a blender or food processor, blend all the corn till it gets to a smooth paste texture.

    Step 2Step 2Step 2
  3. 3

    Making The Polenta· 10-15 Minutes

    Place the corn paste in a pot and cook on a low medium heat. Add half of the butter and start to combine. If it gets dry add some water. After 5 minutes add all the cheese, salt and pepper. Add the rest of the butter, some water if needed and correct seasoning. Enjoy!

    corn-in-potadding-water-butteradding-more-butteradding-cheesepolenta-is-ready
  4. 4

    Best served ideas

    Polenta goes great with some chives on top and of course with poached eggs and bacon! yum :)

    Fresh Corn Polentapolenta-with-baconpolenta-with-eggspolenta-with-eggs
Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

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Categories
Side DishGluten Free
Cuisines
Italian
Features
Gluten Free30 minutes or lessVegetarianDairy
Tags
cornbutterpolenta

Questions & answers

Can I make the corn paste ahead of time?
Yes — blend it, then store it in the fridge until you're ready to cook the polenta. Just bring it close to room temperature before you put it in the pot so it heats evenly.
What can I use instead of queso fresco?
The recipe calls for queso fresco, but any crumbly, mild fresh cheese works in a pinch — think feta or ricotta. Just keep in mind saltier cheeses will change how much extra salt you need.
Why do I need to save the corn cooking water?
It's your secret weapon for adjusting the consistency — add it bit by bit if the polenta gets too thick and dry while you're cooking it down.
Can I double this recipe for a bigger crowd?
Totally — just make sure your blender or food processor can handle the extra corn volume, and use a bigger pot so the polenta has room to bubble without splattering.
Do I need any special equipment to make this?
You need a blender or food processor to get that smooth paste texture — a hand masher won't cut it here. Everything else is just a pot and a knife.