Ingredients
Main Ingredients
- 2 Tablespoons salted butter
- 1 Tablespoon olive oil
- 4 garlic cloves, sliced
- 4 cups cherry tomatoes, halved
- 2 cups corn kernels (from about 3 large ears of corn)
- 2 Tablespoons fresh basil, chopped
- Salt, to taste
Instructions
- Saute the garlic: In a large stainless steel skillet, heat the butter and olive oil together over medium heat. Add the sliced garlic and cook carefully for approximately 1 minute until fragrant but not browned, infusing the fat with garlic flavor.
- Cook the tomatoes: Add the halved cherry tomatoes along with a generous pinch of salt to the skillet with the garlic. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes soften considerably and release their juices, creating a flavorful base.
- Add the corn: Stir in the fresh corn kernels and continue to cook for another 3 to 4 minutes, allowing the corn to warm through and absorb the tomato and garlic flavors.
- Finish with basil: Remove the skillet from heat and stir in the chopped fresh basil. Taste the dish and season with additional salt or freshly cracked black pepper if desired. Serve warm as a delightful summer side.
Notes
- Use fresh corn on the cob for the best natural sweetness and texture.
- Cherry tomatoes can be substituted with grape tomatoes or diced roma tomatoes if unavailable.
- Adjust garlic amount to your liking; roasting garlic before adding can mellow its flavor.
- Serve immediately for optimal taste and texture; this dish does not reheat well.
- For a vegan version, substitute butter with additional olive oil or a plant-based butter alternative.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
