Chesapeake Corn, Tomatoes & Basil
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This summery combination of corn, tomatoes, and basil gets a subtle kick of flavor from Old Bay seasoning.
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. Serve with my Maryland-Style Crab Cakes or Crispy Tilapia Fingers with Lemon and Garlic Mayonnaise.
What you’ll need to make Chesapeake Corn, Tomatoes & Basil
How to make It
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.
Stir in the basil and serve warm.
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Chesapeake Corn, Tomatoes & Basil
This summery combination of corn, tomatoes, and basil gets a subtle kick of flavor from Old Bay seasoning.
Ingredients
- 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
Instructions
- Combine the corn and 1¼ cups water in a 10-inch skillet. 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 add salt to taste, if necessary. Stir in the basil, then serve warm.
- Make Ahead: This dish can be made up to a day ahead of time but wait to add the basil until right before serving.
Nutrition Information
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- Per serving (4 servings)
- Calories: 234
- Fat: 13 g
- Saturated fat: 7 g
- Carbohydrates: 30 g
- Sugar: 5 g
- Fiber: 4 g
- Protein: 5 g
- Sodium: 75 mg
- Cholesterol: 31 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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PS: I didn’t add any water to the frozen corn since the butter was sufficient liquid.
We just got back from vacation, so I only had frozen instead of fresh corn, and it worked out beautifully. I cooked the frozen corn and butter slightly, then added the tomatoes and seasoning. It turned out terrific! This was simple and satisfying, Thank you again, Jenn!
This is delicious ! ! !