Time 15m Yield 4 servings. Number Of Ingredients 6 Steps:
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.
Time 25m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Lightly toast the sesame seeds in a large skillet over medium heat, taking care not to burn them, 2 to 3 minutes. Transfer to a small bowl and reserve. Return the skillet to medium heat and add the butter and garlic. Saute the garlic as the butter melts, about 2 minutes. Add the corn, salt and pepper to taste. Cook until the corn is just tender and warmed through, about 5 minutes. Turn off the heat and add the sesame seeds and half the basil and mix until combined. Transfer to a serving bowl and garnish with the remaining basil.
Time 15m Yield 4 servings Number Of Ingredients 6 Steps:
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.
Number Of Ingredients 12 Steps:
Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside. In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool. In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.
Time 25m Yield 6 Number Of Ingredients 8 Steps:
Rinse frozen corn with cold water to separate; drain. In 2-quart saucepan, melt butter over medium heat. Cook corn, onion and celery in butter 10 to 12 minutes, stirring frequently, until onion is tender. Stir in remaining ingredients; reduce heat. Cover and simmer 3 to 5 minutes or until corn is tender.
Yield 8 Number Of Ingredients 5 Steps:
Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.
Time 13m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
soften onions and garlic in a sautee pan with butter. add frozen corn and 1/4 cup of water to pan and let simmer 4-5 minutes. add basil leaves and salt and pepper and cook 3 minutes more or until corn in soft.
Time 25m Number Of Ingredients 9 Steps:
Bring a small pot of water to a boil. Add basil; cook 10 seconds. Transfer basil to a bowl of ice water, then drain, and squeeze dry. Puree basil, 1/4 cup oil, and 1/2 teaspoon salt in a blender or food processor until smooth. Heat remaining oil in a skillet over medium-high heat. Add scallions and garlic; cook until fragrant, about 30 seconds. Add corn, edamame, and remaining salt. Cook, stirring, until starting to caramelize, about 10 minutes (reduce heat to medium if overbrowning). Add tomatoes and vinegar; cook until tomatoes start to collapse, about 8 minutes. Drizzle basil oil on vegetables, and stir. Serve immediately.
Yield Makes 6 servings Number Of Ingredients 6 Steps:
Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil. Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.
Yield Serves 6 as a side dish Number Of Ingredients 8 Steps:
Cut 1/2 inch from the stem end of each tomato and with a melon-ball cutter scoop out and discard the seeds and pulp, leaving a 1/2-inch shell. Sprinkle the shells with salt and let them drain, inverted, on paper towels for 10 minutes. In a large saucepan combine the corn with enough salted cold water to cover it by 1 inch, bring the water to boil, and boil the corn for 5 minutes. Drain the corn, let it cool until it can be handled, and, working over a bowl, cut the kernels from the cobs with a serrated knife. In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. To the corn add the dressing, the chopped basil, the scallion, and salt and pepper to taste. In a skillet melt the butter over moderately high heat and in it sauté the bread cubes, stirring occasionally, until they are golden. Toss the croutons with the corn mixture, spoon the mixture into the tomatoes, and arrange the basil sprigs decoratively on the tomatoes.
More about “sauteed corn with tomatoes basil recipes”
Time 22m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil. Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil. Season with additional sea salt and pepper before serving.
