Chesapeake Corn, Tomatoes & Basil
Total Time
30 Minutes
Rating
5 out of 5 stars
(19)
Ingredients
4 servings
- 3 cups fresh corn kernels, sliced off about 4 ears of corn
- 4 tablespoons unsalted butter
- 1 cup seeded and diced tomatoes, from 2 tomatoes
- 2 teaspoons Old Bay seasoning
- 3 tablespoons chopped fresh basil
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Preparation
Step 1
Combine the corn and 1¼ cups water in a 10-inch skillet. Bring the liquid to a boil, then reduce the heat to medium and cook, uncovered, stirring occasionally, for about 10 minutes -- or until the corn is tender-crisp and there are about 2 tablespoons of water left in the pan (it's fine to eyeball it; it doesn't need to be exact).
Step 2
Stir in the butter, tomatoes, Old Bay, and continue cooking until the butter is melted and the tomatoes are warmed through. Taste and add salt to taste, if necessary. Stir in the basil, then serve warm.
Step 3
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Chef's notes
Make Ahead:
This dish can be made up to a day ahead of time but wait to add the basil until right before serving.
