Sauteed Sweet Corn with Cherry Tomatoes and Summer Herbs

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When corn and tomatoes are at their peak and super fresh, you don’t really have to cook this side dish—you just warm up the ingredients a little. For full summer-veggie effect, I like to serve it with grilled eggplant slices and a green bean salad.

1 tablespoon butter
1 tablespoon olive oil
2 ears fresh sweet corn, kernels cut from cob
1 cup cherry tomato halves
Salt and pepper
Juice of 1/2 lime
1 tablespoon fresh chopped basil or cilantro, or a combination

In a large saute pan over medium heat, melt the butter with the olive oil. Add the corn and cherry tomatoes and season with salt and pepper.  Heat 3 to 4 minutes, stirring occasionally, until corn is warmed through. Add the lime juice and herbs, and toss gently to combine.

Makes 4 servings.

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