There’s something magical about polenta—creamy, comforting, and the perfect canvas for bold flavors. But when you make it with fresh corn instead of the usual cornmeal, it transforms into something even more special. This dish is all about celebrating summer’s best produce, pairing naturally sweet polenta with juicy, blistered cherry tomatoes for a meal that’s as vibrant as it is satisfying.
Why You’ll Love Fresh Corn Polenta with Blistered Tomatoes This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re looking for an elegant side dish, a comforting vegetarian main, or a way to impress your guests with minimal effort, this one’s a winner. Is this Fresh Corn Polenta with Blistered Tomatoes for you? Let’s see. Fresh Corn Polenta with Blistered Tomatoes is…
- Silky & Sweet: Fresh corn gives the polenta a naturally sweet, creamy texture that’s next-level delicious.
- Bursting with Flavor: Juicy cherry tomatoes caramelize and intensify in flavor as they blister.
- Quick & Easy: Comes together in under 30 minutes with minimal effort.
- A Perfect Balance: The richness of butter and Parmigiano contrasts beautifully with the brightness of basil and tomatoes.
- Versatile: Serve it as a main, a side, or even topped with a poached egg for a brunch twist.
Ingredients in Fresh Corn Polenta with Blistered Tomatoes Here’s the magic of this dish—it’s made with simple, fresh ingredients that come together beautifully. Let’s break it down:
Fresh Corn: The star of the show. Fresh corn gives the polenta a natural sweetness and velvety texture.
Butter: Adds richness and silkiness to the polenta.
Kosher Salt or Flaky Sea Salt: Enhances the flavors and balances the sweetness of the corn.
Cherry Tomatoes: When blistered, they become sweet, jammy, and intensely flavorful.
Olive Oil: Helps caramelize the tomatoes, adding a rich, slightly fruity note.
Garlic: Thinly sliced for a delicate, fragrant addition to the blistered tomatoes.
Fresh Basil: Brightens the dish and adds an aromatic, herbal freshness.
Parmigiano Reggiano: A final touch of umami-packed goodness to elevate the flavors.
Fresh Cracked Black Pepper: For just the right amount of warmth and depth.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Fresh Corn Polenta with Blistered Tomatoes Let’s dive into the steps to create this flavorful masterpiece:
Prepare the Corn: Shuck the corn and cut the kernels off the cobs. Use the back of your knife to scrape the cobs and extract every bit of starchy goodness—this is what makes the polenta extra creamy.
Cook the Polenta: In a saucepan over medium heat, combine the corn kernels and their starchy juices with a bit of water or broth. Simmer until the corn is tender, then blend until smooth. Stir in butter and season with salt to taste.
Blister the Tomatoes: Heat olive oil in a pan over medium-high heat. Add the cherry tomatoes and let them cook undisturbed until they start to blister and soften. Toss in the garlic and cook for another minute, just until fragrant.
Assemble & Finish: Spoon the creamy polenta into bowls, top with the blistered tomatoes, and garnish with fresh basil, grated Parmigiano, and cracked black pepper.
How to Serve Fresh Corn Polenta with Blistered Tomatoes
- As a Side Dish: Pair it with grilled fish, roasted chicken, or a hearty vegetable stew.
- With a Protein Boost: Top it with a poached egg or seared shrimp for extra richness.
- With More Veggies: Stir in sautéed mushrooms, spinach, or roasted bell peppers for extra depth.
- Make It a Meal: Serve with crusty bread to scoop up every last bite.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 280
- Sugar: 5g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
Additional Tips
- Use the Right Corn: Fresh, in-season corn is best for the sweetest, creamiest polenta.
- Don’t Overcook the Garlic: Add it just at the end to keep its flavor mild and aromatic.
- For Extra Creaminess: Stir in a splash of heavy cream or a dollop of mascarpone.
- Make It Vegan: Swap the butter for olive oil and skip the cheese—or use a dairy-free alternative.
- Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat with a splash of water to loosen the polenta.
Tips & Variations
- Want a Smoky Kick? Add a pinch of smoked paprika to the tomatoes.
- Try Different Herbs: Swap basil for fresh thyme or oregano for a different twist.
- Boost the Umami: A drizzle of balsamic reduction over the top takes this dish to another level.
There you have it a simple yet stunning Fresh Corn Polenta with Blistered Tomatoes that’s creamy, vibrant, and bursting with flavor. Trust me, you’ll want to make this on repeat!
Fresh Corn Polenta with Blistered Tomatoes
Ingredients
- For the polenta:
- 2 ears fresh corn
- 2 tsp butter
- Kosher salt or flaky sea salt to taste
- For the blistered tomatoes:
- 1 pint cherry tomatoes
- 2 tbsp olive oil
- 2 cloves garlic thinly sliced
- Kosher salt or flaky sea salt to taste
- A handful of fresh basil
- For finishing:
- Grated Parmigiano Reggiano to taste
- Fresh cracked black pepper to taste
Instructions
- Prepare the blistered tomatoes:
- Preheat the broiler to high.
- In a small oven-safe skillet or dish, combine the cherry tomatoes, olive oil, and sliced garlic. Season with a pinch of salt and toss to coat.
- Transfer to the broiler and broil for 10-15 minutes, checking every 5 minutes. If tomatoes blister too quickly, lower the oven rack.
- Remove from the oven once the tomatoes are soft, blistered, and jammy. Stir in fresh basil.
- Make the fresh corn polenta:
- Remove husks and silk from the corn. Over a large bowl, grate the kernels using the coarse side of a box grater. This will create a wet, pulpy mixture.
- In a small saucepan, melt butter over medium heat. Add the grated corn and season with salt.
- Reduce heat to low and simmer, stirring constantly, for about 3 minutes, until the mixture thickens slightly.
- Assemble and serve:
- Spoon the warm corn polenta into a serving bowl.
- Top with the blistered tomatoes and garnish with grated Parmigiano Reggiano and fresh black pepper.
- Enjoy immediately!
Notes
- Serving Ideas: Try this with sautéed mushrooms, wilted greens, or a poached egg for extra protein.
- Make it Vegan: Swap butter for olive oil and omit the cheese.
