I made a great side dish, perfect during the summer months when fresh corn on the cob is abundant and basil is growing out of control. It looks so colorful on the plate, this summer side pleases the whole family. You can easily substitute frozen corn for the fresh. It does take a bit of time to cut the kernels off the cob. They make a gadget for that… If you’re in a rush, just use frozen. I don’t know if canned corn would work, I don’t usually buy canned veggies.
- 2 tbsp olive oil
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 cup chopped fresh tomatoes
- 1 tbsp chopped fresh rosemary
- Corn Kernels from about 8 ears or 4 cups frozen corn
- 1/2 cup chopped fresh basil
- Kosher Salt & Pepper
Heat large sauté pan and add olive oil to coat. Saute onion and red pepper on medium-high heat until begins to soften, but don’t let them brown. Add in tomatoes and fresh rosemary, continue to sauté until tomatoes begin to soften. Add in corn and season with salt & pepper. We like our corn a little on the salty side. Make yours to taste. Reduce the heat and simmer until properly heated through and corn is tender. Toss basil in right before serving. Serve immediately.
** This is also good with a splash of hot sauce. Didn’t use it this time because of the kids. Tabasco works great.