Chesapeake Corn, Tomatoes & Basil
This post may contain affiliate links. Read my full disclosure policy.
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.
You may also like
- Fresh Corn Salad with Scallions and Basil
- Vivian Howard’s Cilantro Lime Sweet Corn
- Succotash
- Corn, Zucchini & Tomatoes with Goat Cheese
- Black Bean and Corn Salad with Chipotle-Honey Vinaigrette
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I have made this recipe many many times, so delicious! I have even made it with frozen corn. Another wonderful recipe!
Yum! My husband and last night’s dinner guests loved this. The only thing I did differently was microwave the ears of corn in their husks and then cut off the kernels. I added them to the tomato-butter mixture at the last minute to warm them again before stirring in the Old Bay. I can’t believe I lived in Maryland for 4 years and didn’t learn about Chesapeake corn until I moved back to Colorado. Thanks, Jenn!
I didn’t really have high expectations for this recipe, but I had corn and tomatoes and old bay seasoning I hadn’t used since moving from the DC area a few years ago. So, I thought I’d give it a try. And here I am, a few hours after making it, rating it 5 stars. It was surprisingly flavorful and really brought me back to sitting at a quaint Annapolis restaurant on a warm summer evening. The only thing I couldn’t find in the recipe was how much salt to use? I just threw some in but I couldn’t find it listed anywhere in the recipe, even though the instructions call for it. Give this recipe a try, you too might find yourself sitting on an Adirondack chair along the Chesapeake.
Hi Carrie, So glad you enjoyed this! And, thanks for pointing out the mistake with the mention of the salt- I’ve removed it – sorry if it was confusing to you!
Just made this for dinner tonight, and it’s so good that I am trying really hard not to eat it all before dinner.
Absolutely delicious! Old Bay works great with the corn – love it!
Unbelievably succulent. As an Eastern Shore ex-pat living in Ontario, I miss Shore cooking badly. This is a new twist on an old veggie dish that is truly glorious. The Old Bay does not lend the taste you’d expect & the sweet results are 5 star for adults & children alike. Thank you! We loved it!
I just made Ina Garten’s recipe for Fresh Corn Salad which is similar to this recipe and this one is much better. The difference is that Ina uses red onion and cider vinegar, while this one uses scallions and
white wine vinegar. Much better.
This is consistently a crowd pleaser and my family’s favorite way to have corn in the summer.
Do you think this could be made in advance and served cold? Thanks for your thoughts!
Hi Bridget, It could definitely be made in advance, but I think it’s better served warm. What about this fresh corn salad instead?https://www.onceuponachef.com/2012/05/fresh-corn-salad-with-scallions-and-basil.html
I make this recipe every year. With juicy corn and dry farmed tomatoes, it is fantastic!