This recipe is great at the end of summer when corn is in abundance. Hopefully you still have access to that gorgeous, yellow sweet corn. If not, using frozen corn is the next best option or canned corn works as well. If you can’t find yellow corn, use a little turmeric to brighten the hue of this delicious, eye-catching dish. The pop of bright yellow paired with the green from the basil is part of the charm of this dish. Here are the easy directions.

In a large bowl with high sides, cut off the corn kernels. The high sides will limit the amount of kernels that go flying onto the floor. Next, set up a non-stick skillet or a ceramic coated cast iron skillet.  Add a drizzle of olive oil to pan and sauté the kernels on low heat for about 8-10 minutes. If you are using white corn, add in a few sprinkles of turmeric for a pop of color. Just a few dashes will not impact the flavor of this dish, but with create a gorgeous yellow hue.

In the meantime grate the cheese and cut the basil ribbons. Start by finely grating about 1/2 cup or more Pecorino Romano Cheese and more for topping. Using a small handful of basil leaves, stack leaves one on top of the other. Roll them tightly and thinly slice into basil ribbons. These add a nice finishing touch to this dish.  Be sure to add these off the heat.

Add a good sprinkle of red chili flakes to the corn in the pan, along with ground sea salt and a good amount of cracked black pepper. Let this heat for a few minutes to toast the red chili flakes and pepper. Be sure the heat is on very low at this point. After 2-3 minutes, add in 3-4 tablespoons of crème fraîche. Stir using a wooden spoon. Keep mixing until all the crème fraîche is well incorporated. Next, drizzle in the warmed milk and stir continuously. Then add in the grated Pecorino off the heat. Last add the basil ribbons. Finish with a sprinkle of Pecorino.

This is so savory and delicious. You will love it!