Fresh Corn Polenta With Avocado And Tomato Salad

1. 1

   Cut the corn kernels from the cobs -- you should get about 8 cups. Reserve 1 cup, then place the other 7 cups in a blender and puree until smooth.

2. 2

   Combine the pureed corn with the remaining cup of reserved kernels in a medium saucepan with butter. Season with salt and pepper. Simmer polenta over medium heat until it's thick and the corn kernels are tender, 6 to 8 minutes.

3. 3

   While the polenta cooks, toss together tomatoes and the basil in a medium bowl, then season with salt and pepper. Pit and peel the avocados, then cut them into quarters. Divide the polenta among four serving bowls and top with avocado and tomato salad. Drizzle each serving with oil and vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.