Ingredients
Corn Stock
- 5-6 ears of corn on the cob, husk removed
- 1 Litre no salt vegetable or no salt chicken stock
- 1 cup water
Corn Pudding
- 2 cups corn kernels
- ¼ cup water
Mushrooms
- 2 tbsp olive oil
- 2 cups assorted mushrooms
- 2 tbsp minced shallots
- ½ tsp chopped thyme
- 1 tbsp butter
- Salt and pepper to taste
Polenta
- 2 tbsp olive oil
- ½ cup white onion, finely minced
- 1 bottle Kronenbourg 1664 Blanc
- 4 cups of corn stock
- ¾ cup cornmeal
- 2 tsp kosher salt
- 2 cups remaining corn kernels
- ½ cup mascarpone cheese (optional)
- ½ cup finely grated Parmigiano Reggiano
- 1 tbsp each, chopped tarragon, parsley and chives
- 1 cup corn pudding

By Matthew Stowe
Elevate your next rendezvous with this delicious Sweet Corn Polenta served straight out of a beautiful Le Creuset cocotte! Using a combination of cobs, husks, and kernels, this recipe is the perfect balance of sweetness with citrus notes from Kronenbourg 1664 Blanc beer. Served with roasted mushrooms for some added earthiness, this recipe is the perfect dish to impress your partner on your next date night.
Ingredients
Corn Stock
- 5-6 ears of corn on the cob, husk removed
- 1 Litre no salt vegetable or no salt chicken stock
- 1 cup water
Corn Pudding
- 2 cups corn kernels
- ¼ cup water
Mushrooms
- 2 tbsp olive oil
- 2 cups assorted mushrooms
- 2 tbsp minced shallots
- ½ tsp chopped thyme
- 1 tbsp butter
- Salt and pepper to taste
Polenta
- 2 tbsp olive oil
- ½ cup white onion, finely minced
- 1 bottle Kronenbourg 1664 Blanc
- 4 cups of corn stock
- ¾ cup cornmeal
- 2 tsp kosher salt
- 2 cups remaining corn kernels
- ½ cup mascarpone cheese (optional)
- ½ cup finely grated Parmigiano Reggiano
- 1 tbsp each, chopped tarragon, parsley and chives
- 1 cup corn pudding