Sauteed Corn with Cherry Tomatoes, Ricotta Salata, and Basil

From Cook's Illustrated | September/October 2014

Why this recipe works:

To create corn side dishes with rich, toasted flavor, we strip the corn from the cobs when they are raw and then cook the kernels in a nearly smoking skillet. It is important not to stir the corn for a few minutes to give it a chance to brown. Once the corn is cooked, we mix in plenty of… read more

To create corn side dishes with rich, toasted flavor, we strip the corn from the cobs when they are raw and then cook the kernels in a nearly smoking skillet. It is important not to stir the corn for a few minutes to give it a chance to brown. Once the corn is cooked, we mix in plenty of salty, savory ingredients to balance the sweetness. Finally, an acidic component rounds out the dish.

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Sauteed Corn with Cherry Tomatoes, Ricotta Salata, and Basil

There are many ways to cook fresh corn, but few produce rich, complex, sweet flavor. We kept experimenting until the right method popped up.

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Serves 4 to 6

If ricotta salata is unavailable, substitute feta cheese. Because fresh corn can vary in sweetness, we’ve called for seasoning with a range of lemon juice.

Ingredients

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