Sautéed Corn and Tomatoes with Fresh Basil
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!
Servings 6
Calories
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!
Video
Notes
Keep leftovers stored in an airtight container for up to 5 days refrigerated.