Sauteed Corn with Tomatoes and Basil


My basil plant still looks great, so I thought I would try this recipe before summer ends, “Sautéed Corn with Cherry Tomatoes, Ricotta Salata, and Basil,” from Cook’s Illustrated, September/October 2014I modified it a bit, using frozen organic corn and feta cheese.

  • 2 tablespoon grapeseed oil*
  • 3 garlic cloves, minced
  • 4 cups frozen organic sweet corn, thawed
  • Sea salt
  • Freshly ground pepper
  • 6 ounces organic sugar plum tomatoes
  • 1/4 cup crumbled feta cheese
  • 1/4 cup shredded fresh basil
  • 1 to 2 tablespoon lemon juice

Heat oil in a nonstick 12-inch frying pan. Stirring frequently, lightly brown the garlic for 2 to 3 minutes. Remove garlic from the pan and place in a large bowl. Leave remaining oil in the pan.

Return the pan to medium-high heat. When oil is shimmering, add corn and sprinkle with 1/2 teaspoon salt. Cook the corn without stirring, until corn is browned on the bottom and starts to “pop” for about 3 minutes. Stir once or twice, until corn has brown spots throughout for 2 to 3 minutes more. Add corn to the large bowl with the garlic.

Mix tomatoes, feta cheese, basil and 1 tablespoon lemon juice and 1/4 teaspoon pepper. Add more lemon juice, salt and pepper if needed. Serves 6.

*I used grapeseed oil, because it has a moderately high smoke point.


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