Ingredients
227 g | water |
150 g | white vinegar |
75 g | sugar |
10 g | kosher salt |
250 g | corn kernels (about 4 ears) |
75 g | shallot, sliced thin (1 large shallot) |
4 g | red Thai chiles, stemmed and seeded (2 chiles) |
400 g | (4 (¾-inch-thick) slices) rustic sourdough bread, toasted |
195 g | ricotta |
150 g | cherry tomatoes, halved |
5 g | fresh basil leaves, torn into large pieces |
Flake sea salt and pepper |
1 cup water |
⅔ cup white vinegar |
⅓ cup sugar |
1 tablespoon kosher salt |
2 cups (about 4 ears) corn kernels |
1 large shallot, sliced thin |
2 red Thai chiles, stemmed and seeded |
4 (¾-inch-thick) slices rustic sourdough bread, toasted |
¾ cup ricotta |
5 ounces cherry tomatoes, halved |
10 fresh basil leaves, torn into large pieces |
Flake sea salt and pepper |
Essential Equipment
Instructions
- 227 g water
- 150 g white vinegar
- 75 g sugar
- 10 g kosher salt
- 250 g corn kernels (about 4 ears)
- 75 g shallot, sliced thin (1 large shallot)
- 4 g red Thai chiles, stemmed and seeded (2 chiles)
- 400 g (4 (¾-inch-thick) slices) rustic sourdough bread, toasted
- 195 g ricotta
- 150 g cherry tomatoes, halved
- 5 g fresh basil leaves, torn into large pieces
- Flake sea salt and pepper
Instructions
- 1 cup water
- ⅔ cup white vinegar
- ⅓ cup sugar
- 1 tablespoon kosher salt
- 2 cups corn kernels (about 4 ears)
- 1 large shallot, sliced thin
- 2 red Thai chiles, stemmed and seeded
- 4 (¾-inch-thick) slices rustic sourdough bread, toasted
- ¾ cup ricotta
- 5 ounces cherry tomatoes, halved
- 10 fresh basil leaves, torn into large pieces
- Flake sea salt and pepper