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Fresh Corn Polenta

Veggies | Protein or Fat
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Katie's Conscious Kitchen



  • 4 ears fresh summer corn


  • 8 oz vegan ricotta or feta cheese


  • Salt and pepper to taste


  • Shuck the corn and use a large knife to shave the kernels off the raw cobs. Place the kernels in a medium saucepan and cover with 1½ cups of water.
  • Cook for 12 minutes on a simmer. Use a slotted spoon to sieve the kernels and place them into a food processor. Don’t throw out the cooking liquid.
  • Process for several minutes, breaking up as much of the kernels as possible. Add a little cooking liquid if the mixture becomes too dry.
  • Return the corn paste to the pan with the cooking liquid and cook, stirring, on low heat for 10 to 15 minutes, until thickened to a mashed potato consistency.
  • Fold in the cheese and season with salt and pepper.