SUMMER CORN WITH TOMATOES, ONION, AND BASIL
I am so happy that corn has arrived at the farmers market. Here is a delicious recipe for sweet corn you will be making all summer long. A simple sauté slightly softens the corn and onion, and the tomatoes and basil give it a fresh burst of flavor. Serve it slightly warm or at room temperature.
4 ears of corn, husks removed, kernels removed
1 small onion, diced
4-6 sprigs of thyme, leaves removed
1 pint of cherry tomatoes, stems removed, cut in half
1 handful of fresh sweet basil, chiffonade
2 tablespoons of unsalted organic butter
1 tablespoon of unfiltered olive oil
freshly ground black pepper
In a sauté pan, melt the butter and olive oil on medium heat. Once melted, add the onion and stir to coat. Cook for 2-3 minutes, softening the onion. Add the corn and thyme. Stir and continue cooking for 5 minutes. Taste. Season with salt and pepper. Remove the corn from the heat. Toss in the tomatoes and fresh basil. Stir. Taste and season with sea salt and pepper if necessary. Serve warm or at room temperature.