Chesapeake Corn, Tomatoes & Basil
This summery combination of corn, tomatoes, and basil gets a subtle kick of flavor from Old Bay seasoning.
Foto: Once Upon a ChefIngredients
4 servings
- 3 cups fresh corn kernels, (sliced off 4 ears corn)
- 4 tablespoons unsalted butter
- 1 cup seeded and diced tomatoes, (from 2 tomatoes)
- 2 teaspoons Old Bay seasoning
- 3 tablespoons chopped fresh basil
Steps
Combine the corn and 1¼ cups (300 ml) water in a 10-in (25-cm) skillet. Bring the liquid to a boil, then reduce the heat to medium and cook, uncovered, stirring occasionally, for about 10 minutes -- or until the corn is tender-crisp and there are about 2 tablespoons of water left in the pan (it's fine to eyeball it; it doesn't need to be exact).
Stir in the butter, tomatoes, Old Bay, and continue cooking until the butter is melted and the tomatoes are warmed through. Taste and add salt to taste, if necessary. Stir in the basil, then serve warm.
Nutrition Facts
Macronutrients
Calories234
Source: Once Upon a Chef
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