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Corn with mint and ricotta salata

by:
August 15, 2010
4.3
3 Ratings
  • Serves 4 as a side dish
Author Notes

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

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Ingredients
  • 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)
Directions
  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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7 Reviews

Write a Review
deensiebat August 18, 2010
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.
LizC August 19, 2010
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!
lapadia August 17, 2010
I can taste this...love it! Love ricotta salata @ Sagegreen you are going to have to try it soon.
TheWimpyVegetarian August 16, 2010
This looks like a wonderful combination! Saved it!
LizC August 16, 2010
great! let me know if you give a try.
Sagegreen August 15, 2010
This looks intriguing. What is ricotta salata?
LizC August 15, 2010
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.