Corn with Tomatoes and Herbs

Name: Corn with Tomatoes and Herbs
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 4 ears of corn, husked; 2 tablespoons unsalted butter; 2 cups assorted cherry or grape tomatoes, halved; Kosher salt and freshly ground pepper; 2 tablespoons chopped fresh chives; 1 tablespoon chopped fresh basil

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Level: Easy
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

Ingredients

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4 ears of corn, husked

2 tablespoons unsalted butter

2 cups assorted cherry or grape tomatoes, halved

Kosher salt and freshly ground pepper

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh basil

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.