Corn with tomatoes and basil

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 4

This American side dish, made with corn, tomatoes, and greens, is ready in just 15 minutes. All the ingredients are combined in a skillet, creating a stunning combination of flavors. It's best made with fresh corn, cutting the kernels from the cob and squeezing out as much of the delicious corn milk as possible. The kernels are sautéed in butter with sweet cherry tomatoes, and finally, chives and aromatic basil are added to the pan. This delicious summer side dish pairs well with any meat or poultry dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 ears of corn, husked
2 tablespoons unsalted butter
2 cups assorted cherry and grape tomatoes, halved
2 tablespoons chopped fresh chives
1 tbsp chopped fresh basil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn, cherry tomatoes, grape tomatoes, basil

Cooking the dish according to the recipe:

Cut the corn kernels off the cobs and transfer them to a medium bowl. Use the dull side of a knife to scrape each cob to release the corn milk into the bowl.
In a large skillet, melt 1 tablespoon butter over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn, corn milk, 1 tablespoon water, 3/4 teaspoon salt, and a few grinds of black pepper and cook until the kernels are tender, 3 to 5 minutes.