Sliced Tomatoes With Corn and Basil

Total Time
22mins
Prep 20 mins
Cook 2 mins

This is another recipe from Cottage Living, but it sounds so crisp and refreshing, I had to post it for safe-keeping.

Ingredients Nutrition

Directions

  1. Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
  2. Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
  3. Season with additional sea salt and pepper before serving.

Reviews

(2)
Most Helpful

Tad bit too vinegary but very light and refreshing. I made my own herb vinaigrette with balsamic, EVOO, oregano, basil and thyme. I don't think rice vinegar was the best choice, but I didn't hate it :)

mommyluvs2cook June 24, 2014

Delightfull side dish!! Corn is not happening in this area yet so I used canned kernels, they worked beautifully, also only had everyday red tomatoes; they were lovely served this wasy with the corn. We will be making this again, great summer dish, will look forward to when the fresh corn comes, thanks for posting!

Derf May 04, 2006

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