Chesapeake Corn, Tomatoes & Basil
A vibrant and comforting summer side dish that combines sweet corn, juicy tomatoes, and aromatic basil, perfect for elevating any meal.
Ingredients
Main Ingredients
- 3 cups fresh corn kernels (sliced off about 4 ears of corn) Use fresh, in-season corn for the sweetest flavor.
- 4 tablespoons unsalted butter Adds creamy richness.
- 1 cup seeded and diced tomatoes (from 2 juicy tomatoes) Freshness elevates the dish.
- 2 teaspoons Old Bay seasoning Adjust amount to preference for spice.
- 3 tablespoons freshly chopped basil Provides aromatic touch.
Instructions
Preparation
- Combine the fresh corn and 1¼ cups (300 ml) of water in a 10-inch (25-cm) skillet over medium-high heat, bringing the liquid to a boil.
- Once boiling, reduce heat to medium and cook uncovered, stirring occasionally for about 10 minutes, until corn is tender-crisp with about 2 tablespoons of water remaining.
- Stir in the unsalted butter, diced tomatoes, and Old Bay seasoning, cooking until the butter is melted and tomatoes warmed through.
- Taste and add salt as needed to enhance flavors. Gently stir in the fresh basil.
- Serve warm and enjoy the vibrant flavors!
Notes
For best texture and flavor, serve immediately after preparation. Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months. To reheat, warm gently on the stove or in the microwave.