Chesapeake Corn, Tomatoes & Basil

chesapeake-corn

Old Bay is typically used on seafood, especially on the Eastern Shore, but here it infuses summer vegetables with a subtle kick of flavor.

Chesapeake corn and tomatoes 10

Begin with four ears of sweet fresh corn and cook them in a big pot of salted water until tender-crisp. When they’re cool enough to handle, cut the kernels off the cobs. So they don’t go flying all over the kitchen, hold the cobs upright in a bowl and use a sharp knife to slice the kernels off in a downward motion.

Chesapeake corn and tomatoes 3

Melt the butter in a large sauté pan, then cook the corn in the butter until warm.

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Add a sprinkling of Old Bay, some vegetable stock and chopped tomatoes and cook until the tomatoes are just warm. Be careful not to overcook or the tomatoes will get mushy and fall apart.

Chesapeake corn and tomatoes 8

Garnish with fresh chopped basil and serve with seafood or chicken. Enjoy!

 

Chesapeake Corn, Tomatoes & Basil

Servings: 4
Total Time: 30 Minutes

Ingredients

  • 4 ears fresh corn, shucked
  • 4 tablespoons unsalted butter
  • 1-1/2 teaspoons Old Bay seasoning
  • 1/2 cup low sodium vegetable broth
  • 1 cup chopped tomatoes, from 2 seeded vine-ripened tomatoes
  • 1/4 cup finely sliced fresh basil

Instructions

  1. Bring a large pot of salted water to a boil. Add corn, cover pot and simmer for 10 minutes, or until corn is tender-crisp. Remove corn from pot and set aside until cool enough to handle. Use a knife to slice kernels off the cobs.
  2. Melt butter over medium heat in a large sauté pan. Add corn and cook, stirring occasionally, until heated through. Add Old Bay, vegetable stock and tomatoes and continue cooking until tomatoes are just warm. Stir in fresh basil and serve.

Reviews & Comments

  • Do you think this could be made in advance and served cold? Thanks for your thoughts!

    - Bridget on August 29, 2013 Reply
  • I make this recipe every year. With juicy corn and dry farmed tomatoes, it is fantastic!

    - Nicola Smith on July 29, 2013 Reply
  • I have tried so many corn & tomato salad recipes, but this one is by far my favorite. The Old Bay seasoning is the secret ingredient that really livens up the dish. I made a large batch of this for a picnic and it was the first dish gone. Fabulous & easy!

    - Tracy on October 2, 2012 Reply
  • This was delicious, but a pinch heavy on the Old Bay for me. It had great flavor!

    - Sonya on June 26, 2012 Reply
  • I use a similar version of this but with black beans and cilantro to add as a topper to flank steak. It’s great on grilled meats!

    - Amanda S. on June 20, 2012 Reply
  • This is a flavorful unique recipe that is great for the summer. It is quick and easy. The Old Bay adds great flavor and the tomatoes add great color.

    - Sara on June 20, 2012 Reply
  • We make a similar version of this. It’s especially great with grilled chicken

    - Alex on March 4, 2012 Reply
  • I can’t wait for summer in order to try this recipe with fresh summer corn! What a great side dish to accompany anything from the grill!

    - Christine on March 1, 2012 Reply
  • This recipe is awesome! We have made it weekly with fresh corn from our CSA and fresh basil from the farmer’s market. It reheats quite well in the microwave also.

    - Linda on September 21, 2011 Reply
  • Easy and so tasty. The old bay seasoning really compliments this dish. Unfortunately, I didn’t have fresh basil, so I had to use dried. It was still wonderful. Next time I look forward to making it with fresh basil. This was a great side dish with oven fried chicken.

    - Sarah on August 9, 2011 Reply
  • This looks like a great side… or even a main dish–I love corn so much. The addition of tomato and basil sounds delicious. Now I know what I’m doing with the corn shucks in my fridge.

    - Russell at Chasing Delicious on August 1, 2011 Reply
  • I plan on trying this out this weekend! Looks so good.

    - Kelly on July 29, 2011 Reply

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