Food on the Table

Summertime is synonymous with an abundance of fruits and vegetables, but the one that really stands out to me is sweet corn. It is usually at its peak in the summertime as well as extremely affordable. It is perfect for barbeques and usually pretty easy to get those picky eaters to love. Corn can be prepared many different ways, but sometimes can be a little boring. So how do you make it new and exciting? I have a recipe that will shake things up and it literally takes minutes. Polenta with Charred Corn is quick, easy and really tasty. You will have no trouble getting your family to eat this satisfying, hearty side dish.

In the past corn has gotten a bad reputation for not having very much nutritional value, but recent research is telling us different about this amazing grain. Corn is actually high in vitamin C as well as several antioxidants. It is also a great source of fiber. When choosing corn, it is best to choose ears that are in a refrigerated section of the store. Look for corn whose husks are fresh, green and not dried out. When pulling back the husk, the kernel should be plump and firm. It is optimal to consume the corn day of purchase, but it will keep fairly fresh for about three days. Store corn in an airtight container or plastic bag with the husks on. Once ready to use, you can pull the husks and silks completely off for charred, blanched or sautéed corn. Another way to use on the grill is to pull back the husks leaving them attached and just remove the stringy silks. Once the silks are removed, pull the husk back in place and grill them. Make sure to saturate the husks with water so they don’t burn. This will steam the corn inside the husk and it will take on any flavor you put in there very nicely.

For this week’s recipe, I use polenta which is ground cornmeal. It is a great, super fast side dish that complements pretty much anything. Adding fresh charred corn makes this recipe full of sweet corn flavor. You could change it up with any herb or cheese you like. Bon Appétit!

Polenta with Charred Corn
2 cups quick cooking polenta
3 cups milk
3 cups chicken stock
4 ears of corn, husks and silks removed
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons butter
2 tablespoons cilantro, chopped
Cotija cheese to garnish

Heat grill to medium high heat. Rub ears of corn with olive oil and season with salt and pepper. Place corn on grill and cook until tender and charred. Cool corn and cut off the cob. Once corn is almost done, heat milk and chicken stock in a saucepan until bubbling. Pour polenta into bubbling liquid and whisk vigorously, turning heat down. Whisk in butter and remove from heat. Fold corn into polenta and check seasoning. Reseason with salt and pepper if needed. Garnish with cilantro and cotija cheese.

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