My produce bushel arrived Saturday with, among other things, 3 ears of bi-color corn.
Summer’s here!
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.
Get the other recipes in the photo here: Coleslaw with Mustard Vinaigrette and Creole Crab Cakes.
-alyce
photo: fulton davenport
Summer Corn and Tomato Saute
Author: culinarythymes.com
Recipe Type: vegetable side dish
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- 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
Instructions
- 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.
Thanks for stopping by. Here's to great food and good thymes! -