Photo by LizC
LizC's Notes:
6 ears of fresh corn Ask a question about this ingredient
1/2 cup ricotta salata, crumbled Ask a question about this ingredient
1/4 cup fresh mint, sliced into thin strips Ask a question about this ingredient
3 tablespoons extra virgin olive oil Ask a question about this ingredient
Juice from 1/2 of a lime (about 1 tablespoon) Ask a question about this ingredient
Boil the corn for 2 miinutes. Let the cobs cool slightly, then slice off the kernels.
Ask a question about this stepCombine the corn, olive oil, mint and lime juice. Stir in the ricotta salata. Season with salt and pepper. Serve!
Ask a question about this stepYou 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!
I can taste this...love it! Love ricotta salata @ Sagegreen you are going to have to try it soon.
This looks like a wonderful combination! Saved it!
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.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
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.