Name: Sautéed Corn with Cherry Tomatoes, Ricotta Salata, and Basil
Total time: 30 min
Ingredients: 2 tablespoons vegetable oil; 3 garlic cloves , sliced thin; 4 ears corn , kernels cut from cobs (4 cups); Salt and pepper; 6 ounces cherry tomatoes , halved; 1 1/2 ounces ricotta salata cheese , crumbled (1/3 cup); 1/4 cup shredded fresh basil; 1 - 2 tablespoons lemon juice

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.

Before You Begin

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.

Instructions

Heat oil and garlic in 12-inch nonstick skillet over medium heat. Cook, stirring frequently, until garlic is light golden brown and fragrant, 2 to 3 minutes. Using slotted spoon, transfer garlic to large bowl, leaving oil in skillet.

Return skillet to medium-high heat and heat until oil is shimmering. Add corn and sprinkle with 1/2 teaspoon salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2 to 3 minutes longer. Transfer corn to bowl with garlic.

Stir in tomatoes, half of ricotta salata, basil, 1 tablespoon lemon juice, and 1/4 teaspoon pepper. Season with salt, pepper, and remaining lemon juice to taste. Sprinkle with remaining ricotta salata and serve.