Corn with mint and ricotta salata

By • August 15, 2010 • 7 Comments

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Author Notes: The saltiness of the cheese works really nicely with the sweet corn. The mint ties it all together.LizC

Serves 4 as a side dish

  • 6 ears of fresh corn
  • 1/2 cup ricotta salata, crumbled
  • 1/4 cup fresh mint, sliced into thin strips
  • 3 tablespoons extra virgin olive oil
  • Juice from 1/2 of a lime (about 1 tablespoon)
  1. Boil the corn for 2 miinutes. Let the cobs cool slightly, then slice off the kernels.
  2. Combine the corn, olive oil, mint and lime juice. Stir in the ricotta salata. Season with salt and pepper. Serve!

Comments (7) Questions (0)

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Deena_cooking

over 3 years ago deensiebat

Looks so simple and lovely -- nice combination idea. I could see throwing in a spritz of lime to perk it up, but to be fair I think that about everything.

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over 3 years ago LizC

You know, I'd been wondering about lime, too. Your note gave me the inspiration to whip up another batch and try it out. Liked it better! Changed the recipe to reflect that. Thanks!

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over 3 years ago lapadia

I can taste this...love it! Love ricotta salata @ Sagegreen you are going to have to try it soon.

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over 3 years ago TheWimpyVegetarian

This looks like a wonderful combination! Saved it!

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over 3 years ago LizC

great! let me know if you give a try.

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over 3 years ago Sagegreen

This looks intriguing. What is ricotta salata?

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over 3 years ago LizC

Hi. It's a dry, salted ricotta. The texture is a little drier than a feta. It tastes sharp and tangy. I really like it.