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