Combine two ephemeral summer vegetable staples with cheese to create a wonderful lunch or side dish that's guaranteed to go fast. Sweet in-season corn and garden fresh tomatoes are layered and baked with a mixture of finely crumbled locatelli, sharp white cheddar and finely chopped basil.
Slice two cups fresh raw corn from the cob. In a food processor, finely chop 1/4 cup locatelli, 1/4 cup romano and 1/4 cup fresh basil leaves. Add one minced red onion, two tablespoons cubed butter, fresh ground black pepper and cheese mixture to corn and combine in mixing bowl. Alternate layers of sliced tomatoes and basil in a buttered baking dish with the corn & cheese mixture. Bake at 400 for 25 minutes. Let stand fifteen minutes and top with fresh chopped basil before serving.
|Locatelli, Cheddar and Basil Mixture|