This is another Cook's Illustrated recipe that I made from my most recent issue (here is the first, with Sautéed Corn, Bacon and Leeks http://www.netcookingtalk.com/forums/showthread.php?t=24883)
This second recipe is easier, faster, and served cold or at room temp. I love this one, too!
Lee
Corn, Sauteed with Cherry Tomatoes, Feta and Basil (Cook’s Illustrated)
2 T. veg oil
3 garlic cloves, thinly sliced
4 ears corn, kernels cut from cob (4 cups)
Salt and pepper
6 oz. cherry tomatoes, halved
1/3 cup feta, crumbled
¼ cup shredded fresh basil
1-2 T lemon juice
Heat oil and garlic in a non-stick pan over medium heat, for 2-3 minutes. Remove garlic from pan and heat the oil until shimmering. Add corn, sprinkle with salt. Cook without stirring, until corn is browned on bottom. Stir, continuing to cook, until corn is spotty brown all over. Add corn to bowl with garlic.
Stir in tomatoes, the feta (or ricotta insalata), basil, 1T. lemon juice, pepper to taste.
This second recipe is easier, faster, and served cold or at room temp. I love this one, too!
Lee
Corn, Sauteed with Cherry Tomatoes, Feta and Basil (Cook’s Illustrated)
2 T. veg oil
3 garlic cloves, thinly sliced
4 ears corn, kernels cut from cob (4 cups)
Salt and pepper
6 oz. cherry tomatoes, halved
1/3 cup feta, crumbled
¼ cup shredded fresh basil
1-2 T lemon juice
Heat oil and garlic in a non-stick pan over medium heat, for 2-3 minutes. Remove garlic from pan and heat the oil until shimmering. Add corn, sprinkle with salt. Cook without stirring, until corn is browned on bottom. Stir, continuing to cook, until corn is spotty brown all over. Add corn to bowl with garlic.
Stir in tomatoes, the feta (or ricotta insalata), basil, 1T. lemon juice, pepper to taste.