Recipe courtesy of Food Network Kitchen
Save Recipe Print
Corn with Tomatoes and Herbs
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Prep:
5 min
Cook:
10 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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Corned Beef

Recipe courtesy of Alton Brown

Corn Chowder

Recipe courtesy of Tyler Florence

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Corned Beef Hash

Recipe courtesy of Crown Decorative Products Ltd.

Cast Iron Skillet Corn Bread

Recipe courtesy of Alex Guarnaschelli

Cheddar Corn Chowder

Recipe courtesy of Ina Garten

Southern Creamed Corn

Recipe courtesy of The Neelys

Corned Beef and Cabbage

Recipe courtesy of Alton Brown

Corn and Potato Chowder

Recipe courtesy of John Stage|Nancy Radke

Browse Reviews By Keyword