Chesapeake Corn and Tomatoes

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Old Bay is typically used on seafood, especially on the Eastern Shore, but here it infuses vegetables with a subtle kick of flavor.  Fresh-cut corn, vine-ripened tomatoes, chopped basil — this dish is the essence of summer to me.

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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.

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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.

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

Chesapeake Corn and Tomatoes

30 minutes

Serving Size: 4


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


  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.