Summer Corn and Tomato Sauté with Basil and Lime

Ingredients

- 3 cups fresh corn kernels (from about 4 ears of corn)
- 2 cups cherry tomatoes, halved
- 1/4 cup green onions, thinly sliced
- 1/4 cup fresh basil leaves, julienned
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground pepper

Instructions

1. Prepare the Ingredients: Begin by shucking the corn and cutting the kernels off the cob. Halve the cherry tomatoes, slice the green onions, and julienne the basil leaves.

2. Heat the Oil: Place a large skillet on the stove and heat over medium-high heat. Add the olive oil and allow it to shimmer, taking care not to let it smoke.

3. Sauté the Corn: Add the fresh corn kernels to the skillet. Sauté for 5 minutes, stirring occasionally, until the corn starts to caramelize and develops a light golden color.

4. Add the Tomatoes and Green Onions: Stir in the halved cherry tomatoes and sliced green onions. Cook for an additional 2-3 minutes until the tomatoes begin to soften.

5. Season the Sauté: Reduce the heat to low, then add the lime juice, coarse salt, and ground pepper. Stir thoroughly to combine all the ingredients until the flavors meld together.

6. Finish with Basil: Remove the skillet from heat. Gently fold in the julienned basil, allowing the residual heat to release the herb's aroma.

7. Serve: Transfer the sauteed mixture to a serving bowl or individual plates. Serve warm for a refreshing, tangy lunch.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes
- Cooking Time: PT10M
10 minutes

Total Time

- PT20M
20 minutes

Type of Dish

- Lunch

Keywords

- Corn recipe
- Tomato dish
- Basil sauté
- Summer lunch
- Fresh corn
- Quick sauté
- Light meal
- Healthy lunch
- Seasonal ingredients
- Vegetarian delight

Recipe Yield

- Feeds 4 adults

Calories

- 420 calories (total for entire dish)

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