Ingredients (Serves 2-3)

• 5 ounces / 140 g prepared sweet corn (see below for details)
• 8 ounces / 225 g radicchio di Treviso
• 1 tablespoon / 15 ml extra-virgin olive oil
• fine sea salt, to taste (depending on what kind of sweet corn you use)

Instructions

If you use frozen sweet corn, prepare a 10-ounce / 280 g package (this is the smallest format I have found) according to package directions and take half, drained. Set aside while you cook the radicchio.

If you use canned sweet corn, drain 5 ounces / 140 g and set aside while you cook the radicchio.

Separate the leaves of radicchio, wash and drain them. Cut them in 1/4-3/8 inch / 0.5-1 cm wide ribbons.

Warm up the olive oil in a skillet on medium heat, then drop the radicchio in it. Stir well to coat. Turn down the heat to medium-low and cook the radicchio, stirring often, until the spine is somewhat softened, about 7 minutes.

Add the corn and stir well. Continue cooking for a minute or two until the corn is heated through. Adjust salt, give it a final stir and take off the heat. Serve warm.

Go to the full post on radicchio and sweet corn / radicchio e mais dolce