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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Yum yum yum. We are coming to the end of corn season now in Toronto. This is the perfect recipe for this time of year.
Would like to make this ahead? What is the best way to re-warm?
Hi Maxine, You can make it ahead and reheat it either on the stove or in the microwave until just heated through. Hope you enjoy!
Thanks! Made it for the first time and was a big hit! Not a morsel left. Was a bit short of fresh corn so added some frozen and it was delicious.Definitely a keeper!
Such a simple and delicious side dish. It was so easy to pull together, and a great way to use some of my back deck basil plant, which is practically exploding right now. I can’t seem to get enough summer vegetable dishes right now.
LOVE LOVE LOVE THIS RECIPE!!!!!!!!!!!!!!!!!!!!!!!!!!!!1
The only way to describe it is that I always get “excited” about cooking your recipes. They are always a huge success and absolutely delicious – every single one of tried and I’ve tried many. This corn salad is no exception- perfect light summer treat to go with any seafood or on its own.
I introduce your recipes to many friends and family and everyone always raves about them. Keep ‘em coming!
Made this for our annual Labor Day Lobster Bake (just my husband and I haha) instead of just steaming the corn and it was DELICIOUS!!! So easy to make and was just as delicious as leftovers. Thanks for always providing the BEST recipes! Can’t wait to receive your second cookbook next week. Congrats!
Simply delicious!!! Savory, creamy, yummy. The whole family loved it. This is our new go-to corn recipe. It’s absolutely scrumptious with roasted chicken for Sunday dinner.
Hi Jen
Here in Australia we cannot get Old Bay Seasoning. Could you suggest an alternative?
Hi Jean, Here’s a recipe for Old Bay. Hope that helps and that you enjoy!
Hi Jenn! Quick question – I am out of basil, is there another herb that would work well here? I have plenty of Italian flat-leaf parsley on hand, could that work instead? Thank you for all the wonderful recipes – my husband never wants to go out to eat anymore 🙂
Sure, Bethany, parsley will work here (and so glad you like the recipes)! 🙂
Hi, Jen! Quick question: do you think of adding small “salad” shrimp to this dish would be okay? Thanks!
Sure! 🙂