Creamy polenta gets a smoky kick from chipotle peppers, paprika, and charred corn & tomato salsa in this summertime dish.


Charred Corn and Tomato Salsa

  • 1 ear of corn
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • Juice of 1 lime (1 tablespoon)
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ cup cilantro, chopped
  • ½ red onion, finely diced


  • 1 cup polenta
  • ½ teaspoon crushed, dried chipotle peppers
  • 3 cups water
  • ¼ cup Forager Project Cashewmilk
  • 1-3 teaspoons salt


To make the salsa, heat 1 tablespoon of olive oil in a sauté pan (preferably cast iron) over medium heat. Once hot, add the cherry tomatoes and cook for 5 minutes, stirring occasionally until charred and bursting. Remove tomatoes from the heat and add to a bowl. Add corn to the hot pan and cook until charred, about 2–3 minutes.

Add charred corn, diced onion, lime juice, paprika, 1 teaspoon of salt, cilantro and 1 tablespoon of olive oil to the bowl. Stir to combine and set aside.

To make the polenta, bring 4 cups of water and 1 teaspoon of salt to a boil in a pot. Once boiling, reduce the heat to low and gradually add in 1 cup of polenta, whisking as you pour it in. Add ½ teaspoon of crushed dried chipotle peppers for some smoky heat.

Simmer polenta for 30 minutes, stirring occasionally to prevent burning.  Once cooked, stir in ¼ cup of Cashewmilk and additional salt to taste.

Divide polenta into bowls, top with salsa and a few fresh leaves of cilantro.



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