Sautéed Corn with Cherry Tomatoes, Ricotta Salata, and Basil

Name: Sautéed Corn with Cherry Tomatoes, Ricotta Salata, and Basil
Yield: 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; 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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Appears in Cook's Illustrated September/October 2014

There are many ways to cook fresh corn, but few produce rich, complex, sweet flavor. We kept experimenting until the right method popped up.

SERVES4 to 6

TIME30 minutes

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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 bro...

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