| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 ears of corn, husked
- 2 tablespoons unsalted butter
- 2 cups assorted cherry or grape tomatoes, halved
- Kosher salt and freshly ground pepper
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh basil
Instructions
- 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.
- 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 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 191 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 5 g |
| Cholesterol | 15 mg |
| Sodium | 517 mg |
Reviews
Delicious! Didn’t have much “milk” in my corn, so I substituted the 1T butter for 1T milk. I also used dried chives and dried basil (~1T ea.). This would be easily made vegan by substituting the butter with EVOO.
What a delicious blend! Made this the other night as a side dish, and tonight I am heating leftovers with some angel hair pasta. Will definitely be making this again!