This dish doesn’t look all that great, but it sure was tasty! I got the idea for polenta (or grits) with corn from Mimi. When I saw her post, I responded that I had never seen local fresh corn on the cob. Lo and behold, soon after I did see fresh Dutch corn on the cob, and picked up two ears. When buying the corn I had not really decided what to do with it, but on the train ride home tonight I decided to make something with a Southwestern touch in honor of Mimi (and to humor Richard). You see, Richard has been responsible for turning me into perhaps not a chilehead but certainly an occasional lover of chiles. The flavors of the polenta, ham, pickled chipotle chiles, thyme, and parmigiano blend together into one wonderful flavor that is complemented by the crispy sweet corn. For half an hour’s work this is a great weeknight meal. Here’s what I did…
2 ears of fresh corn on the cob, husk and silk removed
125 grams (2/3 cup) finely ground corn flour
100 grams (3.5 oz) ham, diced
2 Tbsp minced pickled chipotle chiles (about 3 chiles)
25 grams (3 Tbsp) freshly grated parmigiano reggiano
3 Tbsp butter
6 fresh thyme sprigs + 1 Tbsp thyme leaves
Meanwhile, but 500 ml (2 cups) of water in a saucepan over medium heat. Add 1/2 teaspoon salt and the remaining tablespoon of butter. Add the corn flour (the Italians say to let it ‘rain’ into the pan) while stirring. This procedure prevents lumps.
This ‘Greek’ pasta salad with roasted vegetables and feta cheese is great for summer (while it lasts).