Fresh corn kernels are blended until silky, then squeezed through cheesecloth to capture pure corn milk—the base of a delicate sauce enriched with butter, brightened with lemon juice, and seasoned with white pepper.
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Remove corn kernels from cob.
Puree corn kernels in VitaMix until smooth.
Transfer puree to strainer lined with moistened double layer of cheesecloth. Squeeze 'corn milk' through cheesecloth.
Transfer 'corn milk' to 2 1/2 quart pot, and for 5-10 minutes , stirring constantly, until mixture begins to thicken. Whisk in butter. Sauce should have nappé consistency.
Whisk in lemon juice. Season to taste with salt and pepper.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
