There aren’t many summer dishes as pure as a sweet corn and tomato salad. It’s summer eating at its most blissful.
Ingredients:
4 ears of corn husked
2 tablespoons unsalted butter
2 cups assorted cherry or grape tomatoes, halved
2 tablespoons chopped chives
1 tablespoon chopped fresh basil
Salt and pepper
Directions:
Step 1: 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
Step 2: 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 milk, 1 tablespoon water, ¾ teaspoons 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.
