“We harvest the veggies and basil from our backyard garden just minutes before fixing this recipe! It’s so fresh and easy—and always delicious with grilled fish or meat.” Patricia Nieh - Portola Valley, California
- 1 cup fresh or frozen corn
- 1 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 fresh basil leaves, thinly sliced
- In a large skillet, saute corn in oil until crisp-tender. Stir in the tomatoes, salt and pepper; cook 1 minute longer. Remove from the heat; sprinkle with basil. Yield: 4 servings.
Originally published as Sauteed Corn with Tomatoes & Basil in Simple & Delicious September/October 2009, p27
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