Made with fresh sweet corn kernels ... I have a hard time with the mushy texture of canned cream corn. For this recipe the corn will not break down, it just absorbs the cream.

500ml water 2tsp salt, plus an extra pinch for baking 150g fine cornmeal (polenta) 45g salted butter, plus extra for dotting ...

Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth. To serve, pour into a warm bowl and garnish a sprinkle of ...

Food Stylist: Monica Pierini. This cobbler substitutes fresh kernels and corn milk for traditional heavy cream, adding texture to a buttery crust. Christopher Testani for The New York Times Serve ...