Corn with Tomatoes and Zucchini
I'm always looking for new sides to make as I always feel like we eat the same sides over and over! I found this recipe from the Food Network magazine. It was SUPER easy. Husking the corn reminded me back to when I was a kid doing this with my Mama!
The recipe called for 2 tablespoons fresh chives, I didn't have it so I didn't use! But the recipe came out great anyway.
Also, I added sliced zucchini because my family LOVES zucchini. Hubby & Camille loved this dish. I think this dish would also taste good served cold too. Enjoy!
Ingredients
4 ears of corn, husked
2 tablespoons unsalted butter
2 cups assorted cherry or grape tomatoes, halved
Kosher salt and freshly ground peper to taste
1 tablespoon chopped fresh basil
Directions
1. Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
2. Melt 1 tablespoon butter in a large skillet over medium - high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender, 3 - 5 minutes. Remove from the heat and add the chives, basil, and the remaining 1 tablespoon butter, toss to combine.
The recipe called for 2 tablespoons fresh chives, I didn't have it so I didn't use! But the recipe came out great anyway.
Also, I added sliced zucchini because my family LOVES zucchini. Hubby & Camille loved this dish. I think this dish would also taste good served cold too. Enjoy!
Ingredients
4 ears of corn, husked
2 tablespoons unsalted butter
2 cups assorted cherry or grape tomatoes, halved
Kosher salt and freshly ground peper to taste
1 tablespoon chopped fresh basil
Directions
1. Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
2. Melt 1 tablespoon butter in a large skillet over medium - high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender, 3 - 5 minutes. Remove from the heat and add the chives, basil, and the remaining 1 tablespoon butter, toss to combine.
Comments
Post a Comment