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 2014. I 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.