From The Metropolitan Bakery Cookbook, James Barrett and Wendy Smith Born
Makes 3 cups
4 ears yellow corn, shucked 2 Tbs. Extra-virgin olive oil juice of 1/2 lemon 1 Tbs. Rice wine vinegar 1 Tbs. Minced garlic 1 tsp. Kosher salt 1/2 tsp. Freshly ground black pepper 1 plum tomato, seeded and diced 3/4 cup diced ricotta salata 1/2 cup finely diced red bell pepper 1 green onion, thinly sliced
Preheat the oven to 400( F. Cut the bottom and top ends of each corn cob. Stand 1 ear corn on its end on a cutting board, holding the ear near the top. With a large knife parallel to the cob, cut the kernels off. Repeat with the remaining corn. Place the kernels on a baking tray and drizzle with 1 Tbs. of the oil. Roast about 15 minutes or until the corn starts to turn golden. Set aside to cool.
In a large bowl, whisk together the remaining 1 Tbs. Oil, lemon juice, vinegar, garlic, salt, and black pepper. Add the corn tomato, ricotta, bell pepper, and green onion; toss to combine. - Updated: March 14, 2005
