Instructions

1. Make the corn polenta. Shuck the corn and remove as much of the silk as possible. Slice the kernels into a large bowl, running the back of your knife along the bare cob to remove as much of the remaining kernels and milk as possible. 
2. Place the corn (and any juice) in a medium saucepan along with enough water to cover by 1 inch. Bring to a boil, then reduce heat to a simmer. Cook, for 5-7 minutes until corn is just tender. 
3. Drain corn and place in a food processor along with 1/2 teaspoon salt and pepper. Puree until very smooth, a polenta-like consistency. 
4. Return polenta back to the saucepan and simmer over low heat with the butter and additional salt/pepper as needed. Keep warm until ready to serve. 
5. Make the tomato-zucchini mixture. Heat the olive oil in a large saucepan over medium heat. Add the shallot, cherry tomatoes and zucchini and cook until tomatoes have burst and the zucchini is slightly browned, about 7-8 minutes. 
6. Stir in the smoked paprika, red pepper flakes and salt and pepper. Season to taste and keep warm until ready to serve. 
7. Make the basil oil. Whisk together the basil, olive oil, minced garlic clove and pinch of salt and pepper. Season to taste, if needed. 
8. Assemble! Divide the polenta among 4 bowls, then top with tomato-zucchini mixture. Drizzle with basil oil and garnish with more basil. Enjoy immediately.