• 3 large cobs sweetcorn
• 100 g (3½ oz/⅔ cup) fine polenta
• sea salt and freshly ground black pepper

Remove the husks from the corn and, using a large sharp knife, cut off the kernels as close as possible to the cobs. Place the cores in a large saucepan and reserve the kernels. Cover the cores with 1 litre (35 fl oz/4 cups) water and bring to the boil, then reduce the heat to low and simmer for 1 hour. Strain, discarding the solids. You will need 400 ml (14 fl oz) corn stock.

Meanwhile, juice the reserved kernels in a juicer. Pass through a fine sieve. Set aside.

Place the corn stock in a clean pan, bring to the boil over medium heat, then gradually whisk in the polenta until it is completely combined and thickened. Add the corn juice and continue to cook, stirring regularly, for 10 minutes. Pour into a deep 10 cm (4 inch) square tray and refrigerate until chilled and set. Using a 3 cm (1¼ inch) round cutter, cut 6 cylinders from the polenta.