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