This dish was inspired by a “polenta” recipe I found.  Since it used fresh corn and not cornmeal, I considered it more of a puree.  My version adds a little heat and some mascarpone to go with the sweetness of the corn.  This was satisfying as a meal on its own, but it would be great served with some grilled shrimp or scallops.  A quick and easy summer dinner.

Corn and Jalapeno Puree
Serves 2.

Ingredients

4 ears of corn
1 jalapeno, finely diced
1/3 cup of mascarpone or sour cream
1/4 cup of parmesan cheese
Kosher salt
Freshly ground black pepper

Directions

Bring a large pot of water to a boil.  In the meantime, shave the corn (score then slice the corn off the stalk).  [N.B. If you don’t have fresh corn available, you can use 1 and 1/2 cups of frozen kernels.]

Add the corn kernels and jalapeno to the salted water.  Lower the temp a bit and cook over medium heat for about 4 minutes.

Then strain, reserving 1/2 cup of the cooking water.  If you have an immersion blender, you can return the corn/jalapeno to the pot and blend it.

Otherwise, puree in a food processor.  Add some of the reserved cooking liquid if needed.  Add in the mascarpone or sour cream, if you prefer, and the parm.  Sprinkle with salt and pepper and combine till smooth.

Taste and add more seasoning or cheese if needed.