once upon a chef
– 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.
Combine the corn and 1-1/4 cups water in a 10-inch skillet or medium saucepan.
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).
Stir in the butter, tomatoes, Old Bay, and continue cooking until the butter is melted and the tomatoes are warmed through.
Taste and adjust seasoning, if necessary.