Thursday, September 9, 2010

Fresh Corn & Tomato Sauté


This recipe is an attempt to re-create a dish my brother made while we were on vacation last summer. It was a
combo of fresh tomatoes & corn that he cooked up with fresh herbs...and, I have no idea what else.
But, it was so good!! He served it as a side, along with some mashed potatoes...and, something about the corn & tomato with those potatoes was just delicious.
While we were away again this year, I decided to try to make it again. I had no recipe. So, I went looking around & found this. I switched things up quite a bit, but the end result came out pretty close to what I was going for.

Begin by mincing some shallots {a 1/2 cup worth} & slicing some corn kernels off of approximately 3 ears of corn {equaling 2 cups}.

Next, heat a 1/2 tablespoon each of unsalted butter & olive oil in medium non-stick skillet, over medium high heat. Add in the shallots & cook until they soften {about 2 minutes}. Stir in the corn kernels & salt. Continue to cook until the corn is heated through & begins to brown slightly {about 5-7 minutes}.
While the corn is cooking, chop up 2 cups of ripe tomatoes {you can also use halved cherry tomatoes, as I did here},


and mince a tablespoon worth of fresh basil.
When the corn is done, remove the skillet from the heat & stir in the basil & tomatoes.

Check for seasoning. Add in a bit of kosher salt & freshly ground pepper, if desired.

Fresh Corn & Tomato Sauté

Inspired by a recipe in Eating Well magazine
Serves 4, as a side dish

This recipe can easily be modified to suit your tastes. I made it a bit less healthy by adding in a bit of butter. This helps the corn brown. Plus, we all know corn & butter go very well together! You can add in any fresh herbs you have on hand...parsley, thyme or tarragon would all be good.

1/2 tablespoon unsalted butter
1/2 tablespoon olive oil
1/2 cup minced shallots
3/4 teaspoons kosher salt
2 cups fresh corn kernels {from approx. 3 ears}
2 cups chopped ripe tomatoes, or halved cherry tomatoes
1 tablespoon chopped fresh basil

Heat the butter & olive oil in a medium non-stick skillet, over medium-high heat. Add in the shallots & cook until they soften {about 2 minutes}. Stir in the corn kernels & salt. Continue to cook until the corn is heated through & begins to brown slightly {about 5-7 minutes}.
Remove the pan from the heat & stir in the basil & tomatoes. Check for seasoning. Add in a bit of kosher salt & freshly ground pepper, if desired.
Click here for the printable recipe.

12 comments:

Joanne said...

Fresh flavored sautes like this are so tasty and they just about always hit the spot. Especially when corn and tomatoes are at their prime!

Nicole Franzen said...

yum, love fresh corn and tomatoes :)

http://nicolefranzen.blogspot.com/

ella said...

As soon as I read this I had to go make it! I wasn't feeling patient enough to boil potatoes, but I crumbled some feta on top and it was delicious. Basil's not in season here but I used parsley and chives from my garden.

Design Wine and Dine said...

What a beautiful blog you have! I will have to come back and visit when I have more time but I am bookmarking for sure! Great, fresh recipe and wonderful step by step photos!

Sunday Pizza said...

made this last night (didn't add or miss shallot) It was YUMMY!!! Thanks!

Pam @ Cooking world said...

Corn and Tomatoes so perfect summer food, also makes a great salsa too.

Mindy said...

This looks delicious! Next time I get some corn from the CSA, I'm making this!

City Share said...

I made a couple of corn and tomato salads this summer too. Always a delicious combo! Your photos are beautiful.

Sayschnicklefritz said...

I have made this three times since you posted the recipe and it's been a wonderful use of my CSA share. Delicious!

claire said...

this looks great! love corn and tomatoes, so i am sure to love this combo!

beautiful photos!

Anonymous said...

I added a few jalapenos to this sparkling corn medley and I think it really added some nice pizazz!
Great entry.
Really simple recipes like this are great to have up your sleeve!

Love it.

Tomato Tomahto,
Beth Thompson

Anonymous said...

Thank you so much for this... I love when something so simple can taste so delicious!! I had just brought home a bunch of fresh heirloom tomatoes (last batch of the season in the area due to hurricane Irene wiping out the tomato farmers) and they were perfect in this. I don't eat shallots, but substituted a clove of garlic. So so good!

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