Sliced Tomatoes With Corn and Basil
photo by mommyluvs2cook
- Ready In:
- 22mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 ear sweet corn (2 1/2 c kernels)
- 14.79 ml rice wine vinegar
- 14.79 ml olive oil
- 1.23 ml sea salt
- 0.61 ml fresh ground pepper
- 6 basil leaves, cut into very thin strips, divided
- 907.18 g heirloom tomatoes or 907.18 g any good summer tomatoes, sliced
- 473.19 ml cherries or 473.19 ml grape tomatoes, cut in half
- rice wine, vinaigrette recipe
directions
- 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.
- 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.
- Season with additional sea salt and pepper before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
RECIPE SUBMITTED BY
C in PA
Lancaster, PA
I currently live in Lancaster, Pennsylvania, although that will be changing shortly. I was living in Guatemala for the past few months, and plan on returning for a 2 year teaching assignment this coming January.
I have always loved to cook, and the more complicated recipe, the better. I also love any type of ethnic food, so most of the recipes you see in my cookbook are of that variety.