Fresh Corn Polenta with Avocado and Tomato Salad

By • July 6, 2014 5 Comments

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Serves 4

  • 8 ears corn, husked
  • 2 tablespoons butter
  • Kosher salt
  • Freshly ground black pepper
  • 2 small avocados
  • 1/2 cup fresh basil leaves
  • 1 pint cherry tomatoes, halved
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon olive oil
  1. Cut the corn kernels from the cobs -- you should get about 8 cups. Reserve 1 cup, then place the other 7 cups in a blender and purée until smooth.
  2. Combine the puréed corn with the remaining cup of reserved kernels in a medium saucepan with butter. Season with salt and pepper. Simmer polenta over medium heat until it's thick and the corn kernels are tender, 6 to 8 minutes.
  3. While the polenta cooks, toss together tomatoes and the basil in a medium bowl, then season with salt and pepper. Pit and peel the avocados, then cut them into quarters. Divide the polenta among four serving bowls and top with avocado and tomato salad. Drizzle each serving with oil and vinegar.

Tags: avocado, corn, polenta, Summer

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Comments (5) Questions (0)


about 1 month ago Skiingstella

This is definitely the essence of summer. The star of this dish is truly the corn. I would use this method of preparing the corn as the base for many other dishes.


12 months ago Jenny

This recipe is the best! I served it at a dinner party as the entrée with shrimp on top and everyone went crazy for it. It tastes like the best of summer. Thanks for sharing!!


about 1 year ago Pegeen

Pegeen is a trusted home cook.

Great recipe. Thank you! A "best of summer."


about 1 year ago Rick

Hey MaryBeth. I think none. Think fresh corn polenta instead of dehydrated corn polenta. Yummy:)