Fresh Sweet Corn Polenta

With just one ingredient and less than 30 minutes, a luxuriously silky bowl of Fresh Sweet Corn Polenta is deceptively simple! A sweet, creamy ode to the end of summer!

Ohio sweet corn is among the most perfect foods in the world. Bare in mind, this is coming from a corn-fed Midwesterner who has been gnawing on cobs since she was old enough to clutch one. But still. There are few things better than fresh corn.

Fresh Sweet Corn Polenta | AreYouKitchenMe.com

We picked up our last batch of corn from the farmer’s market last weekend and I have to say, I was pretty devastated. Not to be melodramatic or anything. But seriously, the end of corn season marks a transition into fall, which always leaves me feeling a little melancholy. Especially since I JUST discovered my favorite way to devour the sweet stuff.

Fresh Sweet Corn Polenta | AreYouKitchenMe.com

Polenta. Not something I eat with any sort of regularity. But I’m always down for a bowl of steaming hot porridge. To be completely honest, prior to this recipe, my polenta preparation skills solely consisted of snipping opening a tube and slicing a log of the stuff. We’ve come a long way with this recipe my friends.

Fresh Sweet Corn Polenta | AreYouKitchenMe.com

Although, not really! Because this might be even easier than hassling with stubborn plastic and crumbly results. Allow me to elaborate…

  • Shuck corn (ok this part admittedly sucks)
  • Cut corn off cob
  • Simmer corn
  • Blend corn
  • Voila!

I told you it doesn’t get any easier.

Fresh Sweet Corn Polenta | AreYouKitchenMe.com

Impress your friends at a dinner party. Treat your sweetie to a fancy four-course meal. Or just eat the damn stuff straight from the fridge for breakfast because it’s THAT good. Not speaking from experience or anything…

Fresh Sweet Corn Polenta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-5 servings

With just one ingredient and less than 30 minutes, a luxuriously silky bowl of Fresh Sweet Corn Polenta is deceptively simple! A sweet, creamy ode to the end of summer!

Ingredients

  • 6 ears fresh corn
  • 1 tsp. salt
  • 2 Tbs. vegan butter (optional)
  • Water
  • Cherry tomatoes, roasted, for garnish (optional)
  • Parsley, for garnish (optional)

Instructions

  1. Prepare the corn by shucking husks and removing all silk. Rinse under cool water.
  2. Using a large serrated knife, cut the corn off the cob. Then run the back of the knife over the cob to “milk” all of the juice and small bits into the bowl.
  3. Add corn to a sauce pan and add salt and just enough water to cover. Bring to a simmer for 8-10 minutes, until corn is plump.
  4. Use a slotted spoon to scoop kernels into a blender or food processor. Begin blending, adding cooking liquid as needed.
  5. Blend until completely smooth (or a little chucky if you like it that way- I do) and return to pan. Add butter and warm until melted. Serve with roasted tomatoes and chopped fresh parsley.
http://www.areyoukitchenme.com/fresh-sweet-corn-polenta/

Fresh Sweet Corn Polenta | AreYouKitchenMe.com

Summer Veggie Bowls with Avocado Herb Sauce

All the things you love about summer, packed into one bowl! Summer Veggie Bowls with Avocado Herb Sauce are an ideal vessel for using up all of summer’s bounty!

Happy Labor Day babes!! I hope you have a long weekend and are reading this from under a blankie snuggled up on your couch. I’ll be sipping my coffee slowly and working on a crossword in my sweatpants. I’ve been mulling over the idea of Labor Day and what it means to take a break…

Taking a slow day isn’t something I’m good at. I lost track of what it means to “do nothing” quite a while ago. In fact, unproductive days sometimes make me anxious and uneasy. Having a Type-A personality means I always want to be moving and checking things off my to-do list. And I’ve been working a LOT lately. Between my day job, blogging, and freelance, it sometimes feels non-stop.

Summer Veggie Bowls w Avocado Cream Sauce | AreYouKitchenMe.com

With all the anxiety I’ve been having, it sort of feels like my body is screaming “SLOW DOWN you crazy woman!” It’s my job’s busy season and I don’t plan on taking a blogging break but I’m trying to incorporate more restful and restorative practices into my daily life. Crosswords. Creative DIYs. Just-for-fun recipes. And a cabin trip with friends in a few weeks! But when we all inevitably return to work on Tuesday, we might as well have a great lunch to take with us right?!

Summer Veggie Bowls w Avocado Cream Sauce | AreYouKitchenMe.com

Enter, Summer Veggie Bowl! I’m clinging onto the last shreds of hot, steamy weather while I can. This bowl was the perfect way to pack in the very best my favorite season has to offer. The fun thing about bowls is that you can throw in literally whatever you want! I wasn’t planning on using zuke, but we had one wilting in the fridge. I planned on using chickpeas, but all I had was red beans. Talk about a happy accident!

Summer Veggie Bowls w Avocado Cream Sauce | AreYouKitchenMe.com

The one item not optional in this recipe is the sauce. Ok, ok, I guess you could just use some plain avocado but I’m telling you this stuff is SO worth the 3 extra minutes. If you couldn’t tell, I’m on a real herby sauce kick (evidence). This particular concoction is just ripe avocados buzzed up with some yogurt, lemon, and tonnnns of herbs. Creamy dreamy goodness!

Summer Veggie Bowls w Avocado Cream Sauce | AreYouKitchenMe.com

If you plan to pack these up for lunch, I recommend going in reverse order. Meaning: sauce on bottom, then mixed veg, then leafy greens. This keeps everything crispy and crunchy. I actually prefer to bring the sauce in a separate container and keep in in the fridge for daily dressing.

Take a break this weekend. And then everyday at lunch this week while you savor the flavors of a Summer Veggie Bowl….

Summer Veggie Bowls with Avocado Herb Sauce

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4-5 bowls

All the things you love about summer, packed into one bowl! Summer Veggie Bowls are an ideal vessel for using up all of summer's bounty!

Ingredients

  • pint cherry tomatoes, halved
  • ½ lb. green beans, trimmed and steamed
  • 1 large zucchini, halved
  • 2 cobs cooked fresh corn, or 1½ cups thawed frozen
  • 1 can red kidney beans
  • 2 cups spinach
  • Avocado Herb Sauce
  • 2 avocados
  • 1/3 cup plain unsweetened non-dairy yogurt
  • 1 lemon, zest and juice
  • Small handful (3 Tbs.) each fresh parsley, dill, cilantro
  • 1½ tsp. salt
  • ½ tsp. pepper

Instructions

  1. Prep the veggies: Gather all veggies and prep them as directed. For the zucchini, grill cut-side down for 5 minutes or sear in a very hot pan. Let cool and chop. If using fresh corn, cut it off the cob after cooking.
  2. Make the sauce: Add all sauce ingredients to a small food processor or blender and blend until smooth, scraping the sides as necessary.
  3. Assemble: Layer spinach and vegetables into bowl and drizzle with sauce. Serve cold or room temperature.
http://www.areyoukitchenme.com/summer-veggie-bowls-avocado-herb-sauce/

Summer Veggie Bowls w Avocado Cream Sauce | AreYouKitchenMe.com

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