Sauteed Corn with Cherry Tomatoes, Ricotta Salata, and Basil
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 salty, savory ingredients to balance the sweetness. Finally, an acidic component rounds out the dish.