Learn how to make one of the best summer side dishes – sauteed corn and tomatoes with garlic, basil, and a little butter. Don’t be fooled by how simple this dish seems, the result is simply delicious!
Whenever cherry tomatoes and corn are in season, I make this dish with them every summer. Years ago, my former boss, Kim, invited Drew and me to dinner with her family, and she made this very dish. I never forgot it, and kindly asked if I could share it with you all because it was just too good not to share!
I also love making this now that I have a garden overflowing with cherry tomatoes that need to be used up. It’s a nice recipe to use a good amount of them in, beyond just salads, and my cherry tomato pasta!
If you are looking for a fast yet impressive side dish to serve with almost any of your favorite summer meals, I think you will be so pleased with this corn and tomato dish!
Ingredients
Corn – I like to use fresh corn from the cob, but you can also use frozen corn too!
Cherry tomatoes – I love using cherry tomatoes in this recipe because of how sweet they can be, but really, you can use any tomato you like. Just make sure you cut it into bite-sized pieces.
Garlic – fresh garlic is sliced for a more prominent garlic flavor.
Fresh basil – this adds such a beautiful brightness to the dish, and pairs so nicely with the corn and tomatoes. Fresh basil is only recommended!
Butter and oil – all the ingredients are cooked in butter and a little oil to prevent the butter from burning. The butter adds a nice richness to the dish and pairs so nicely with the corn!
How to Make it
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1
Cook the garlic. Saute the sliced garlic in the butter and oil for about 1 minute.
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2
Add the tomatoes. Then add the halved tomatoes to the garlic and season with a healthy pinch of salt.
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3
Cook the tomatoes until they soften. Stir the tomatoes often and cook them for about 8-10 minutes until they soften and release their juices.
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4
Add the corn. Once the tomatoes are cooked, add the corn and cook for another 3-4 minutes with the tomatoes.
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5
Sprinkle in the fresh basil. When the corn is cooked, add the chopped fresh basil to the dish. Taste, and adjust if it needs more salt, then serve!
Sautéed Corn and Tomatoes with Fresh Basil
Video Tutorial
Ingredients
- 2 Tablespoons salted butter
- 1 Tablespoon olive oil
- 4 garlic cloves, sliced
- 4 cups cherry tomatoes, halved
- 2 cups corn, about 3 large corn on the cobs
- 2 Tablespoons fresh basil, chopped
- salt to taste
Instructions
- Saute the garlic: In a large skillet, heat the butter and oil, then add the sliced garlic and cook for about a minute.
- Cook the tomatoes: Add the halved cherry tomatoes to the garlic with a healthy pinch of salt. Cook the tomatoes for about 8-10 minutes, or until they soften and release a good amount of juice.
- Add the corn: Then add the corn to the cooked tomatoes and cook for another 3-4 minutes.
- Finish with basil: When the corn is finished cooking, finish the dish with the chopped fresh basil. Taste and adjust with a pinch of salt or cracked black pepper if desired, then serve!
I have yet to try a recipe of yours that wasn’t great but this one is next level. Amazing. A total keeper. On repeat in the summer.
Mike, that really means so much!! And I’m so happy this recipe has been a repeat for you☺️
Very delicious! I made it to serve with burgers. I’m making it again today, but it is not corn season, so I’m using canned corn. :/ Thanks for the great recipe!
I’m so glad you enjoyed this recipe, Marie! I’ve made this with frozen corn too, so that’s also an option 🙂
Could I leave the butter out.? Thanks
You could, sure! It’ll take away a little richness but not a problem to leave out. Just replace with a little more olive oil 🙂