While we're lucky enough to grown corn all year round in Australia they seem to be particular good at the moment. I must admit that on cool, grey day seeing those bright yellow kernels can't help but cheer you up.
The dish I've made comes straight from the pages of the brilliant Yotam Ottolenghi's Plenty where he re-invents polenta using fresh corn.
250 grams corn kernels, approx
100 grams feta, crumbled
sea salt and ground white pepper, to taste
Put the corn kernels into a pot, pour in enough water to cover them and add in a good knob of butter. Place on a low heat and simmer until softened.
Strain the kernels, reserving the liquid - you know need to blitz the kernels until the form and rough paste - this can be done in a food processor or with a stick blender. You might need to add in some of the reserved liquid to help break down the kernels.
Return this paste to the pan with enough of the reserved liquid to form a soft slurry and very gently cook over a low heat until it thickens - this should take about ten minutes or until it has the consistency of mashed potatoes.
Remove from the heat and add another knob of butter and crumble in the feta, fold this through and then taste, adding salt and pepper as desired. It's now ready to be served.
In the book Ottolenghi serves this with an Eggplant sauce, I've gone for my own capsicum, zucchini and eggplant stew - though I think it would work well with a meat based stew.