Sautéed Corn with Cherry Tomatoes, Ricotta Salata, and Basil
Caramelized sweet corn tossed with briny cheese and fresh summer herbs
Why This Recipe Works
Searing the corn undisturbed in the skillet replicates the smoky, charred flavor of the grill without the extra setup. The briny ricotta salata and bright lemon juice perfectly balance the intense sweetness of the caramelized kernels.
Instructions
Heat the vegetable oil and garlic in a large skillet over medium heat. Cook until the garlic is golden brown and fragrant, about 2 minutes, then use a slotted spoon to transfer the garlic to a small bowl and set aside.
Increase the skillet heat to medium-high until the oil is shimmering. Add the corn, salt, and pepper and spread into an even layer.
Cook the corn without stirring until the bottom layer is well-browned and charred, about 3 to 5 minutes.
Stir the corn and continue to cook until the kernels are tender and spotted with brown, about 2 minutes longer.
Remove the skillet from the heat and stir in the cherry tomatoes, ricotta salata, basil, lemon juice, and the reserved garlic chips.
Adjust the seasoning with additional salt, pepper, or lemon juice to taste and serve immediately while the flavors are bright.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container for up to 2 days; serve cold or at room temperature.
What substitutions can I make?
- ricotta salata cheese: mild feta cheese
