Sweet Corn and Ricotta Sformato

🥘 Ingredients

• butter (unsalted, plus more for greasing)
  2 tablespoons
• corn (fresh, about 5 cups kernels, kernels removed , cobs discarded)
  6 ears
• cream (crème fraîche or sour)
  2 tablespoons
• cup fresh basil leaves (packed, about 20 leaves)
  1/3
• egg (large, whites and yolks separated)
  4
• grated parmesan
  1 1/2 cups
• heavy cream
  1/2 cup
• lemon juice (fresh, from 1/2 lemon)
  2 tablespoons
• olive oil (extra-virgin)
  6 tablespoons
• pepper (coarsely ground black)
• ricotta (fresh)
  2 cups
• salt (flaky sea, plus more to taste)
  2 tablespoons

🍳 Cookware

• skillet
• food processor
• bowl
• stand mixer
• baking dish

1. 1

   Gather cup fresh basil leaves , heavy cream .

   cup fresh basil leaves: 1/3 (packed, about 20 leaves), heavy cream: 1/2 cup
2. 2

   In a large skillet , melt 2 tablespoons butter over medium heat. Add the corn kernels and 1 tablespoon 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 . Transfer the corn kernels and puréed corn to a large bowl and let cool, about ⏱️ 30 minutes .

   butter: 2 tablespoons (unsalted, plus more for greasing), corn: 6 ears (fresh, about 5 cups kernels, kernels removed , cobs discarded), salt: 2 tablespoons (flaky sea, plus more to taste), olive oil: 6 tablespoons (extra-virgin)
3. 3

   Heat the oven to 450 degrees. When the corn mixture has cooled, add the ricotta , heavy cream , crème fraîche, 1 cup Parmesan and the remaining 1 tablespoon salt; season to taste with more salt, if desired.

   ricotta: 2 cups (fresh), cream: 2 tablespoons (crème fraîche or sour)
4. 4

   In a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on high speed, ⏱️ 1-2 minutes . Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.

   egg: 4 (large, whites and yolks separated)
5. 5

   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. Add 3 tablespoons grated parmesan , knocking it around the baking dish to coat the entire thing, then follow with a few grinds of pepper .

   grated parmesan: 1 1/2 cups, pepper (coarsely ground black)
6. 6

   Pour the ricotta batter into the dish. Top with another 3 tablespoons Parmesan. Bake until the cheese has browned and the sformata has set in the center, ⏱️ 35-40 minutes .
7. 7

   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.

   lemon juice: 2 tablespoons (fresh, from 1/2 lemon)
8. 8

   Just before serving, top the warm sformata with the remaining 2 tablespoons grated Parmesan, drizzle with basil oil and serve.
9. 📝

   Servings: 4-6

10. 📝

    Nutrition: Trans Fat: 0 grams Fat: 51 grams Calories: 676 Saturated Fat: 24 grams Unsaturated Fat: 24 grams Sodium: 755 milligrams Sugar: 9 grams Fiber: 3 grams Carbohydrate: 28 grams Protein: 31 grams