Fresh polenta

This is something I have been dying to try for quite some time now. The result is quite surprising. I love polenta as a quick, stodgy comfort food in the cooler seasons. Making it with fresh corn gives you something akin to a polenta soufflé. It is lighter, sweeter and creamier than its more well known cousin.
I don't think it would hold its own with a heavy meat stew... But I can't wait to try this matched up with fish or a lighter vegetable stew. You could substitute the feta for some other cheese but I think the sharp saltiness is perfect to counterbalance the sweetness of the dish.
The inspiration comes from the genius Yottam Ottolenghi.

Ingredients per person:
1-2 cobs of corn, the kernels cut off
A knob of butter
ca. 25 gr. of feta, crumbled
Salt and pepper

1. Put your corn into a pan and cover with cold water. Bring this to a boil and let it cook for 12 minutes.
2. Take the pan off the heat and pour off most of the water. Keep this, you might still need it. Blend your corn with a stick blender. Add back some cooking water if needed to get the polenta consistancy.
3. Add your butter and feta. Season to taste.

Mexican sweetcorn salad

I found this dish on the pages of Jamie Olivers magazine, which I always buy when I am in the UK as it is so exorbitantly more expensive here in Switzerland. (So are all the other English mags, but that is a rant for another day.)

It had one section with Mexican food which I found a pleasant surprise. I am not really a big fan of Mexican cooking. I have to admit that this impression comes from a limited number of experiences. I think I've just never been to a restaurant that specializes in the freshness aspect as opposed to the too much cheese and a couple of mildly spicy jalapenos. So these recipes were definitely an eye opener.

The one I was most intrigued by was this spicy sweetcorn salad. The flavours are well balanced and I loved using fresh corn from the cob.

Made for two people:
a tsp of olive oil
small knob of butter
one green chili (mine are hotter than hell, taste yours and see of you need more), finely chopped
one small shallot, finely chopped
two cobs of corn, kernels cut off
4 sprigs of thyme, leaves picked
one clove of garlic, finely chopped
juice of one lime
a small bunch of coriander, chopped
2 spring onions, chopped

Heat a pan with the oil and butter. When in sizzling add the chili and cook for a minute. Add the corn, shallot and thyme. Sauté over high heat (you don't want it to steam) until the corn turns slightly brown and the shallot translucent. This should take about five minutes. Add your garlic, salt and pepper and cook another couple of minutes.
Take it off the heat and add the lime juice, spring onions and coriander.

You could serve it with sour cream and grated Parmesan. Haven't tried that yet.