Sauteed Sweet Corn with Cherry Tomatoes and Summer Herbs


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.