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Sauteed Sweet Corn with Tomatoes and Tarragon

Sauteed Sweet Corn with Tomatoes and Tarragon

Fresh, sweet corn and tomatoes in butter are a winning flavor combination by themselves, but the addition of scallions, red bell pepper and the subtle taste of tarragon make this easy side dish a memorable complement to a wide variety of entrées.


Sauteed Sweet Corn with Tomatoes and Tarragon

  • Ingredients:
  • 4 ears of sweet corn (about 2 cups of kernels)
  • 4 tablespoons butter
  • 1/2 medium red bell pepper, chopped (about 1/2 cup)
  • 4 to 5 scallions, chopped
  • 1 pint grape or cherry tomatoes, halved
  • Salt and freshly ground pepper
  • 1 tablespoon fresh tarragon leaves, chopped (or 1 teaspoon dried)

Preparation:
Shuck the corn and remove the silk. Steam or boil just until the kernels are tender. Cut the kernels from the cob and set aside.

Melt the butter in a large pan over medium heat. Add the red bell pepper and sauté until crisp tender, 2 to 3 minutes. Add the scallions and continue cooking 1 minute longer.

Add tomatoes and season with salt and pepper. Continue cooking until the tomatoes are slightly softened, 2 minutes, then add the corn. Combine well, taste, adjust the seasoning as needed, then stir in the tarragon.

Makes 4 servings

Recipe Notes:
This dish can be made year-round with frozen corn, but nothing beats the taste of fresh corn when it's in season.

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