Tomato, Corn and Basil Summer Sauté
I make this recipe every summer in different variations. Sometimes I use cherry tomatoes; others, it's chopped beefsteak or even Marzano tomatoes. The corn might be freshly shucked and sliced off the cob or leftover from last night's dinner. Out of basil, I have used parsley, cilantro, and even tarragon. This recipe is a formula for using the best produce summer offers and also making the most of what you have on hand.
Ingredients
- 2 pints of cherry tomatoes - or 3 large tomatoes diced
- 2 ears corn shucked and sliced off the cob
- 1/2 red onion thinly sliced - or onion of choice
- 1/2 cup of sliced fresh basil leaves - or herb of choice
- Olive oil
- Salt and pepper to taste
Instructions
- Add a splash of oil to a large sautè pan. Heat and add sliced onions cooking till beginning to caramelize.
- Add corn and tomatoes and cook until corn cooks through and tomatoes begin to soften and open.
- Remove from heat and add fresh herbs, salt and pepper to taste.
Recipe Notes
It is a tasty side for any summer meal but is incredibly delicious with grilled fish.
Kristen Coffield
I am a passionate advocate for food as medicine, life navigator and culinary coach. This is my space for sharing what excites, inspires and motivates me to live my best life. It began as a recipe blog for nourishing, simple, weekday meals and has become something much bigger… a guide to resilient wellness. I am excited to share my knowledge of how daily habits can cumulatively help you to live like you mean it and age like you want to.
