Cheesy Jersey Corn with Tomato Confit
Nathan Conlgeton / TODAY
print recipe
Cook time:
Prep time:
Servings:
4 to 6

New Jersey is known for its corn and for juicy, red tomatoes. This dish is full of local, abundant ingredients and has a surprisingly sweet flavor. Cheese corn is a dish that I grew up eating and is definitely a crowd-pleaser for any gathering or holiday.

Special equipment: Cast-iron skillet

Swap option: Feel free to use any kind of cheese you like or have on hand.

Ingredients

    • 2 clamshells baby heirloom tomatoes
    • 1/4 cup garlic oil
    • Salt and sugar, to taste
    • 8 ears New Jersey corn
    • Vegetable oil
    • 1/4 cup butter
    • 1 cup farmer cheese
    • 1 cup ricotta
    • 2 cups mozzarella
    • 1/4 cup toasted breadcrumbs
    • 1 green chile, sliced
    • 1/4 cup parsley, chopped

Preparation

1. Add tiny slits to tomatoes and blanch in boiling water for 30 seconds. Place in an ice bath andpeel each tomato's skin off.

2. Toss in garlic oil, salt and sugar and slow roast in 300°F oven for about 30 to 40 mins until almost slightly dehydrated and concentrated.

3. Meanwhile, shave corn off of cob. Get a pan piping hot with vegetable oil. When the oil is starting to smoke, add the corn and some salt and let it get brown on one side and toss in hot pan until almost caramelized, 1 to 2 minutes. Turn off heat and add nub of butter.

3. In a large cast-iron pan, crumble farmer cheese and ricotta until the bottom is covered. Add the corn all over, then mozzarella cheese. Repeat this for 2 layers. 

4. Add to a 400°F oven for 10 to 15 minutes, until cheese is all melted and slightly bubbling on top.

5. Garnish with tomato confit and all the tomato-garlic oil, toasted breadcrumbs, sliced chile and chopped parsley. Serve immediately.