Sweet Corn Polenta with Sour Cream and Crushed Strawberries

Photos by Carolina Korman

This is not a traditional polenta recipe. In fact, it’s not polenta at all. You may now be wondering why I called this recipe Sweet Corn Polenta. Well, that’s because the starches in the corn act as a thickening agent, and cooking it results in a pudding that looks like polenta, but tastes like the sweetest, butteriest, freshest summer corn you’ve ever had. The trick is a box grater. That’s right, you’re gonna grate the corn like it’s a block of cheese, all the way down to a nub. Be sure to extract as much corn milk as possible - that’s the good stuff (and the thickener).

This process does get a little messy. I have found that grating over a large rimmed baking sheet is the best answer to that. You can serve this dish hot, at room temperature, or even chilled. And if you need to feed more people, simply add an ear of corn per person and increase the butter a tad. Now, go forth and prepare to launch a new summer love affair - this time, corn is your muse.

Serves 4-6


6 ears fresh corn, shucked

3 tablespoons unsalted butter

Kosher salt

Crushed strawberries, for serving (recipe above)

Sour cream, for serving


Grate each ear of corn on the large side of a box grater. Be sure to grate all the way down to the cob and extract as much of the corn milk as possible. Once finished, you should have about 3 cups of grated corn.

Add the grated corn to a pot, along with the butter, and season with salt. Bring the mixture to a simmer over medium high heat (the butter will melt as it heats), stirring often. Once it starts to bubble, reduce the heat to medium low, and continue to simmer for another 2 - 3 minutes, stirring constantly, until it reaches a thick, pudding-like consistency.

Season with more salt, to taste. To serve, spread the polenta in a shallow bowl, then top it with generous dollops of sour cream and ladle the strawberries on top (recipe below)

Crushed Strawberries

makes about 2 cups

Make this recipe once, and use it for both this recipe and the Strawberry Lime Fizz. Because we work smarter, not harder. And if you happen to have leftovers, the strawberries can be spooned over yogurt, mixed into pancake batter, drizzled over ice cream, or used for any type of strawberry snacking your heart desires. 


1 pound strawberries, husked

⅓ cup sugar

⅛ teaspoon kosher salt

¼ teaspoon sherry vinegar


Combine the strawberries, sugar, salt and vinegar in a large bowl. Cover and macerate for at least 1 hour, up to overnight, then mash with a potato masher. 


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