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Fresh corn and tomatoes have always been a winning combination, but I was determined to find an alternative to the traditional grilled corn and tomato salad or salsa. I came up with this sweet and refreshing sauteed side dish to complement chicken, pork or steak. Of course, this dish can be made year-round with frozen corn, but nothing beats the taste of a fresh ear of corn.
Sauteed Sweet Corn & Grape Tomatoes
Ingredients ~
1 pint grape tomatoes or cherry tomatoes
4 ears of sweet corn
3 Tbsp butter (I used Smart Balance Organic)
3 Tbsp parsley, chopped
3 Tbsp white wine
Salt and pepper to taste
Preparation ~
Shuck ears of corn, removing all silks and steam until just tender in the microwave (approximately 6 minutes on high for four ears of corn). Carefully de-kernel all four ears into a shallow bowl.
Wash grape tomatoes and halve them.
Melt butter in a pan over medium heat and add tomatoes and corn. Toss to coat in melted better. Add salt and pepper to taste.
Saute for a few minutes and then add the white wine. Bring to a simmer and cook until tomatoes and corn soften. Toss in chopped parsley and serve.
This recipe was featured in the July 2008 issue of MyGourmet News