Home‎ > ‎

Chesapeake Corn & Tomatoes

Serves 4


4 ears fresh corn, shucked
4 tablespoons unsalted butter
1-1/2 teaspoons Old Bay seasoning
1/2 cup low sodium vegetable broth, best quality such as Swanson
1 cup chopped tomatoes (from 2 seeded vine-ripened tomatoes)
1/4 cup finely sliced fresh basil


1. Bring a large pot of salted water to a boil. Add corn, cover pot and simmer for 10 minutes, or until corn is tender-crisp. Remove corn from pot and set aside until cool enough to handle. Use a knife to slice kernels off the cobs.

2. Melt butter over medium heat in a large
sauté pan. Add corn and cook, stirring occasionally, until heated through. Add Old Bay, vegetable stock and tomatoes and continue cooking until tomatoes are just warm. Stir in fresh basil and serve.