There are many ways to cook fresh corn, but few produce rich, complex, sweet flavor. The experts at America’s Test Kitchen kept experimenting until the right method popped up along with this amazing recipe for Sautéed Corn with Cherry Tomatoes, Ricotta Salata & Basil.

Serves: 4 to 6
Time: 30 minutes

Ingredients for Sautéed Corn with Cherry Tomatoes, Ricotta Salata & Basil


    1. Heat oil and garlic in 12-inch nonstick skillet over medium heat. Cook, stirring frequently, until garlic is light golden brown and fragrant, 2 to 3 minutes. Using slotted spoon, transfer garlic to large bowl, leaving oil in skillet.
    2. Return skillet to medium-high heat and heat until oil is shimmering. Add corn and sprinkle with 1/2 teaspoon salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2 to 3 minutes longer. Transfer corn to bowl with garlic.
    3. Stir in tomatoes, half of ricotta salata, basil, 1 tablespoon lemon juice, and 1/4 teaspoon pepper. Season with salt, pepper, and remaining lemon juice to taste. Sprinkle with remaining ricotta salata and serve.