I freeze pounds of our fresh sweet corn so that I can make this dish all year long with the frozen cherry tomatoes from our garden. If you don’t have fresh corn available, a bag or two of frozen sweet corn can be substituted.
4– 6 cups of corn kernels cut from the cob(about half a dozen ears of sweet corn)
1– 2 pints of ripe cherry tomatoes, cut in half or quarters
1handful fresh basil, sliced into thin ribbons
salt and pepper
Instructions
Add the olive oil and butter to a large skillet over medium heat. Allow the butter to melt and then swirl the pan to coat the entire bottom surface.
Add the corn kernels to the pan and cook for 4-6 minutes, stirring a few times to prevent the sugars in the corn from sticking to the pan. Add the cherry tomatoes to the pan and stir to combine. Reduce the heat to low and continue to cook for 4-5 minutes. The tomatoes should begin to break apart and the corn should soften but still retain a bit of its texture.
Add the basil, salt, and pepper to the pan. Taste for seasoning and add more salt and pepper if desired. If the pan seems a bit dry, a drizzle of olive oil can be added before stirring and serving. This salad is delicious served, hot, warm, or cold as leftovers.