Corn with mint and ricotta salata

By LizC
August 15, 2010
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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!

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