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.
- 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
- 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.
It is a tasty side for any summer meal but is incredibly delicious with grilled fish.