Now that it’s the very very tail end of corn season, I have a couple fresh corn recipes to share. I hope I’m not too late. 
We ate this cheesy dish for dinner but it would be wonderful for brunch as well. I also think that it could be prepared with frozen corn (gasp!) and served as a holiday side dish.
This recipe was adapted from The New York Times, contributed by Clare de Boer. I used Kosher salt and modified the proportions. I also modified the baking dish (to have more crispy crust) and baking time. The lemony basil oil topping added a bright contrast to the indulgent and delicious dish.
Yield: Serves 4 to 6
- 2 tablespoons unsalted butter, plus more for the pan
- 6 ears fresh corn, kernels removed (about 5 cups kernels), cobs discarded
- 2 tsp coarse salt, plus more to taste
- 6 tablespoons extra-virgin olive oil, divided
- 2 cups fresh whole milk ricotta
- 1/2 cup heavy cream
- 2 tablespoons crème fraîche or sour cream
- 1 1/2 cups grated Parmesan, divided (I used Parmigiano-Reggiano)
- 4 large eggs, whites and yolks separated
- coarsely ground black pepper
- 1/3 packed cup fresh basil leaves (about 20 leaves)
- 2 tablespoons fresh lemon juice (from 1/2 lemon)
- In a large skillet, melt 2 tablespoons butter over medium heat.
- Add the corn kernels and 1 teaspoon of salt and cook, stirring occasionally, until corn is just beginning to soften, about 5 minutes.
- Transfer half the kernels to a food processor and purée with 2 tablespoons olive oil. (I used a Vitamix.)
- Transfer the corn kernels and puréed corn to a large bowl and let cool, about 30 minutes.
- Heat the oven to 450 degrees, preferably on convection.
- When the corn mixture has cooled, add the ricotta, heavy cream, crème fraîche/sour cream, 1 cup Parmesan and the remaining 1 teaspoon of salt; season to taste with more salt, if desired.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on high speed, 1 to 2 minutes.
- Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.
- Rub the sides and crannies of a 6-by-10-inch oval or 8-by-8-inch square (or similar 2-inch-deep) baking dish with a knob of butter. (I used a 8×10-inch oval dish.) Add 2 to 3 tablespoons grated Parmesan, knocking it around the baking dish to coat the entire thing, then follow with a few grinds of pepper.
- Pour the ricotta batter into the dish. Bake for 25 minutes and then remove from oven and top with another 3 tablespoons Parmesan. Continue to bake until the cheese has browned and the sformata has set in the center, about 5 additional minutes, a total of 30 to 40 minutes.
- Using a mortar and pestle, grind the basil with the lemon juice and a pinch of salt, then stir in the remaining 1/4 cup oil.
- Just before serving, top the warm sformata with the remaining grated Parmesan, drizzle with basil oil and serve.
thebrookcook 