Use a sharp knife to shave off kernels from corn cobs. Place kernels in a medium sauce pan and cover with water; simmer for 12 minutes.
Use a slotted spoon to remove kernels from water and place in a food processor; reserve the cooking liquid. Process kernels to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process.
Return processed corn to the pan with the cooking liquid and cook on low heat, stirring occasionally, 10-15 minutes or until mixture thickens to desired consistency.
Fold in butter, Gruyère, salt and pepper. Cook for 2 minutes. Taste and add more salt if needed.
Make the caponata:
In a large pot, warm olive oil over medium-high heat. Add onion, raisins, walnuts, garlic and chili flakes. Cook, stirring occasionally, until onion is softened, 4-6 minutes.
Add tomato paste, cocoa powder and sugar and stir to combine. Cook until tomato paste is fragrant, 2-3 minutes.
Add eggplant, vinegar and water. Cover and cook over medium heat, stirring occasionally, until eggplant is tender and mixture is thick, 7-10 minutes. Season with salt. Serve immediately or refrigerate and serve cold.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/sweet-corn-polenta-eggplant-caponata/