Sautéed Corn with Cherry Tomatoes, Ricotta Salata, and Basil | America's Test Kitchen
There are many ways to cook fresh corn, but few produce rich, complex, sweet flavor. We kept experimenting until the right method popped up.
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
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