Get ready to transform your summer dining with a mouthwatering dish that captures the essence of seasonal freshness! Our Chesapeake Corn and Tomatoes recipe is not just a side dish—it's a vibrant culinary experience that will transport your taste buds to the breezy shores of Maryland. Imagine sweet corn kernels dancing with juicy cherry tomatoes, kissed by fragrant basil and a touch of olive oil, creating a symphony of flavors that will make your dinner table come alive. Whether you're a seasoned home cook or a kitchen newbie, this recipe promises to be your new summer obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 ears of corn, kernels removed
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Begin by preparing your ingredients. Remove the kernels from the 4 ears of corn using a sharp knife. Make sure to cut close to the cob to get all the sweet corn. Place the kernels in a large mixing bowl.
- Next, take the 2 cups of cherry tomatoes and slice them in half. Add the halved tomatoes to the bowl with the corn kernels.
- Chop the 1/4 cup of fresh basil into small pieces and add it to the bowl with the corn and tomatoes. The fresh basil will add a fragrant, herbaceous flavor to the dish.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Allow the oil to warm for about 1 minute, ensuring it covers the bottom of the skillet evenly.
- Once the oil is heated, add the corn kernels to the skillet. Sauté the corn for about 5 minutes, stirring occasionally until it starts to turn golden and becomes tender.
- After the corn has cooked for 5 minutes, add the halved cherry tomatoes to the skillet. Stir well to combine all the ingredients. Cook for an additional 5 minutes, allowing the tomatoes to soften and release their juices.
- Season the mixture with salt and pepper to taste. Start with a pinch of salt and a few cracks of black pepper, then adjust according to your preference.
- Once the corn and tomatoes are cooked and seasoned, remove the skillet from the heat. Let it cool for a minute before serving.
- Transfer the Chesapeake Corn and Tomatoes mixture to a serving dish. You can garnish it with additional fresh basil if desired for an extra touch of flavor and color.
- Serve warm as a side dish or enjoy it as a light main course. This dish pairs beautifully with grilled meats or fish, and can also be served over a bed of greens for a refreshing salad.
Tips
- Choose the freshest ingredients: Use just-picked corn and ripe cherry tomatoes for the most intense flavors.
- Cut corn kernels safely: Use a large bowl turned upside down to catch kernels and prevent them from scattering.
- Control your heat: Medium heat ensures corn caramelizes without burning.
- Don't overcook tomatoes: They should soften but still maintain their shape and freshness.
- Season gradually: Start with less salt and pepper, tasting as you go to achieve the perfect balance.
- Experiment with herbs: While basil is classic, try adding fresh thyme or oregano for variation.
- Serve immediately: This dish is best enjoyed warm, right after cooking.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
