as i alluded to the other day, i have a new and delicious way for us to enjoy late summer (how did we get here already?!) corn and tomatoes: sautéed corn and tomato salad! not to be confused with last summer’s grilled corn and tomato pasta, of course, which is *clearly* totally different.
just for starters, in the pasta, we grilled the corn and tomatoes and now we’re sautéing them. and the pasta has pasta, obviously, while this sautéed corn and tomato salad has arugula (i have an amazing grasp on the difference between pasta and salad; i can tell you’re impressed). and also, well, um,… ok, maybe they’re kind of similar. but if it ain’t broke…?
in fairness to this sautéed corn and tomato salad, it does have some ingredients that make it unique, such as ricotta salata (yuuuum). the cheese provides a nice sharp, salty contrast to the sweetness of the corn and tomatoes. the bite of the arugula plays a similar role, providing a nice counterbalance to the late summer sweetness of the fresh corn and tomatoes.
one thing that remains constant between the two dishes, though, is the basil. because basil is delicious, always and also especially with corn and tomatoes. basil is on the short list of things that allllmost make me want to have a garden. almost.
although, my husband is excited about using farmbot to plant a garden, so maybe i can sneak some basil seeds into the software code. (related question: do any of you have experience with farmbot or any sort of robotic/automated garden? do tell! i think he’s medium serious about doing this…)
anyway, whether or not we end up with a garden tended by a robot, in the meantime i have the good, old fashioned farmers’ market, which has plenty of basil, corn, and tomatoes. hooray for late august!
- 1 tablespoon (extra light) olive oil
- 4 garlic cloves, thinly sliced
- 4 ears of fresh corn, kernels removed (about 4 cups)
- 6 oz. (170 g.) cherry tomatoes, cut in half
- 1 ½ oz. (43 g. / 1/3 cup) crumbled ricotta salata, see notes
- ¼ cup shredded fresh basil
- 1 – 2 tablespoons fresh lemon juice
- 4 handfuls baby arugula
- 2 teaspoons extra virgin olive oil
- balsamic vinegar to drizzle over the salad, optional
- heat the tablespoon of (extra light) olive oil in a 12” skillet over medium heat. when hot, add the garlic and stir frequently for about 1 minute, until the garlic is light golden brown and fragrant. transfer the garlic to a small jar or bowl and turn the heat up under the skillet to medium-high.
- add the corn to the hot skillet and cook for about 3 minutes, until the corn is browned on the bottom and beginning to pop. add the tomatoes and stir. cook for 2 – 3 more minutes, until the corn has brown spots all over. transfer the corn mixture to a rimmed baking sheet to cool for 5 minutes (so it doesn’t wilt the arugula).
- add the tablespoon of lemon juice and the 2 teaspoons of extra virgin olive oil to the small jar or bowl with the garlic. shake/whisk to combine, then toss with the arugula to coat the arugula.
- spread the dressed arugula out on a serving platter and top with the corn/tomato mixture, then the ricotta salata and basil. taste and add the remaining lemon juice, if desired. and/or, drizzle with balsamic vinegar. i like the salad without it to let the corn flavor shine through and i also like it with it because corn + tomatoes + balsamic is yummy. so, you decide which way you like it better.
ricotta salata – ricotta salata is a solid yet crumbly cheese, similar in texture and saltiness to feta. the flavor is milder, though, so if you can find it, i like it better than feta here. check the fancy cheese section at the grocery or whole foods usually carries it. if you can’t find it, feta makes a good substitute. ricotta salata goes bad pretty quickly, though, so plan to make some easy summer bruschetta the same week so that you can enjoy all of it.
adapted from sautéed corn with cherry tomatoes, ricotta salata, and basil (paywall) from cook’s illustrated.