My produce bushel arrived Saturday with, among other things, 3 ears of bi-color corn.
And while we ate the corn simply with butter and a sprinkling of herbs, I remembered this recipe for Summer Corn and Tomato Saute. I hope you enjoy it.
photo: fulton davenport
- 8 ears fresh corn
- 3 Tblsp unsalted butter
- 3 Tblsp olive oil
- 2 bunches scallions, sliced thinly
- 1 large red bell pepper, chopped
- 1 Tblsp minced garlic
- 1 cup cherry or teardrop tomatoes, halved
- 1 handful whole cilantro leaves
- juice of 1 lime
- salt & freshly ground black pepper to taste
- Shuck corn. Holding the cob firmly on a cutting board and cutting from top to bottom lengthwise, cut the whole kernels off the cob.
- Heat the butter and olive oil in a large skillet. Saute the scallions, bell pepper and garlic until slightly softened, about 2 minutes.
- Add the corn and cook until tender, about 12 minutes. Stir frequently to ensure even cooking. Add the tomatoes and cook for 2 more minutes. At the end of cooking, add the cilantro, squeeze the lime juice into the skillet and season with salt and pepper. Serve warm or at room temperature.