Meera Sodha’s vegan recipe for fresh sweetcorn polenta with greens and hazelnuts | The new vegan

A decadent creamed corn topped with cherry tomatoes, chard, watercress and peas

I’ve been thinking about the Green Giant recently and how much he’s done to inform people’s relationship with sweetcorn. I’m not suggesting that tinned sweetcorn is bad at all, just that most of us in Britain grew up eating it rather than fresh – and there aren’t many vegetables for which that is the case. Fresh corn is a different beast: it is milkier, starchier, silkier and more savoury (or modestly sweet) when cooked. When pureed like this, it turns into a rich, decadent base and a perfect partner for some seasonal pals, such as peas, chard and tomatoes dressed with a little vinegar and oil.

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