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.

less

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

Detail sfs sauteed corn cherry tomatoes ricotta salata basil 13
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection