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.