Sautéed Corn with Cherry Tomatoes, Ricotta Salata, and Basil is a delightful and fresh summer side dish that celebrates the flavors of sweet corn, tangy tomatoes, and aromatic basil. The dish is elevated with the addition of nutty ricotta salata cheese and a zing of lemon juice. This quick and easy recipe showcases the natural sweetness of corn while adding layers of savory and herbaceous notes. The garlic chips provide a toasty and aromatic essence that complements the vibrant vegetables. Whether served as a side to grilled meats or as a light vegetarian main, this sautéed corn dish is sure to become a seasonal favorite.
SERVES 4 TO 6
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
- 1½ ounces ricotta salata cheese, crumbled (⅓ cup)
- ¼ cup shredded fresh basil
- 1–2 tablespoons lemon juice
INSTRUCTIONS:
- SAUTÉ GARLIC AND CORN: Cook 2 tablespoons of vegetable oil and sliced garlic in a 12-inch nonstick skillet over medium heat, stirring frequently, until the garlic is light golden brown and fragrant, for 2 to 3 minutes. Using a slotted spoon, transfer the garlic to a large bowl, leaving the oil in the skillet.
- CARAMELIZE CORN: Return the skillet to medium-high heat and heat until shimmering. Add the corn kernels and sprinkle with ½ teaspoon salt. Cook, without stirring, until the corn is browned on the bottom and beginning to pop, about 3 minutes. Stir and continue to cook, stirring once or twice, until the corn is spotty brown all over, for 2 to 3 minutes. Transfer the corn to the bowl with the garlic.
- ASSEMBLE AND SEASON: Stir in the halved cherry tomatoes, half of the crumbled ricotta salata, shredded basil, 1 tablespoon of lemon juice, and ¼ teaspoon of pepper. Season with additional salt, pepper, and lemon juice to taste. Sprinkle the remaining ricotta salata over the top and serve.
VARIATIONS:
- Sautéed Corn with Black Beans and Bell Pepper: Create a Southwestern twist by adding a mix of black beans, red onion, red bell pepper, and jalapeño to the sautéed corn. Finish with minced fresh cilantro and a squeeze of lime juice.
- Sautéed Corn with Miso and Scallions: Infuse the corn with Asian-inspired flavors by using white miso and scallions. A touch of mirin and toasted sesame seeds add depth and nuttiness.
TIPS:
- Selecting Fresh Corn: Look for ears of corn with bright green husks and plump, evenly spaced kernels. Gently peel back the husks to ensure the kernels are plump and juicy.
- Cutting Corn Kernels: Stand each ear of corn upright on a cutting board and use a sharp knife to cut the kernels off the cob. To avoid scattering kernels, cut the cobs on a rimmed baking sheet.
- Caramelizing Corn: Allow the corn kernels to caramelize by searing them without stirring in a little oil. This will create a delicious smoky and slightly charred flavor.
Embrace the bountiful flavors of summer with this versatile and delicious Sautéed Corn with Cherry Tomatoes, Ricotta Salata, and Basil recipe. Experiment with variations to create exciting new tastes, and enjoy the season’s freshest produce in this vibrant dish.
