Sautéed Corn with Cherry Tomatoes, Ricotta Salata, and Basil
There are many ways to cook fresh corn, but few produce rich, complex, sweet flavor. We kept experimenting until the right method popped up.
Keywords
- Side Dishes
- Vegetables
- Vegetarian
- Quick
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Nonstick skillet
- Slotted spoon
- Mixing bowl
- Stove
Ingredients
- 2 tablespoons vegetable oil
- 3 garlic cloves, sliced thin
- 4 ears corn, kernels cut from cobs (4 cups)
- Salt
- 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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