Description
A vibrant, summery side dish showcasing fresh corn, tomatoes, and basil with light seasoning—a perfect complement to grilled meats or as a vegetarian centerpiece.
Ingredients
Scale
- 3 cups fresh corn kernels (off the cob)
- 1.5 cups cherry tomatoes, halved
- 1/3 cup fresh basil leaves, chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- Pinch of Old Bay seasoning (optional)
- 1/4 cup red onion, thinly sliced (optional)
- 1 tbsp fresh lemon juice
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the corn kernels and cook for 3–5 minutes until tender and slightly charred.
- Stir in the cherry tomatoes and cook for another 2–3 minutes until they begin to soften.
- Season with salt, black pepper, and a pinch of Old Bay seasoning if using.
- Remove from heat and stir in fresh basil and lemon juice.
- Top with thinly sliced red onion if desired. Serve warm or at room temperature.
Notes
- Add cooked shrimp or crabmeat for a seafood twist.
- Include diced avocado for creaminess.
- Mix in cooked quinoa or couscous to make it a light main dish.
- Use heirloom or grape tomatoes for variety.
- Top with feta or goat cheese for a tangy kick.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg