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

Sauteed Sweet Corn with Tomatoes and Tarragon

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Fresh sweet corn and grape or cherry tomatoes pair well in this delicious and colorful side dish.


  • 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.

Tips for Making This Recipe

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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