once upon a chef

Chesapeake Corn, Tomatoes & Basil


– 3 cups fresh corn kernels, sliced off about 4 ears of corn – 4 tablespoons unsalted butter – 1 cup seeded and diced tomatoes, from 2 tomatoes – 2 teaspoons Old Bay seasoning – 3 tablespoons chopped fresh basil

Old Bay seasoning is typically used on seafood, especially on the Eastern Shore of Maryland, but here it infuses sweet summer corn and tomatoes with a subtle kick of flavor. Top with some fresh basil and you’ve got the perfect summer side dish.

Step #1

Combine the corn and 1-1/4 cups water in a 10-inch skillet or medium saucepan.

Step #2

Bring the liquid to a boil, then reduce the heat to medium and cook, uncovered, stirring occasionally, for about 10 minutes — or until the corn is tender-crisp and there are about 2 tablespoons of water left in the pan (it’s fine to eyeball it; it doesn’t need to be exact).

Step #3

Stir in the butter, tomatoes, Old Bay, and continue cooking until the butter is melted and the tomatoes are warmed through.

Step #4

Taste and adjust seasoning, if necessary.

Step #5

Stir in the basil and serve warm.