Recipe courtesy of Food Network Kitchen
Save Recipe Print
Corn with Tomatoes and Herbs
Total:
15 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Quinoa Corn Chowder

Recipe courtesy of Trisha Yearwood

Corn and Cheese Arepas

Recipe courtesy of Food Network

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Corn on Corn Bread

Recipe courtesy of Michele Urvater

Corn Fritters

Recipe courtesy of Amanda Freitag

Grilled Corn

Recipe courtesy of Food Network Kitchen

Creamy Corn

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.