Summer Side: Sweet Corn with Basil and Tomatoes

My father-in-law recently sent me home with a bag full of fresh basil (please note that I have tried repeatedly to grow my own basil, and I tend to smother it with too much love/expectation and water. It dies every time.)

The bag of gifted basil was inspiring me to make something colorful, and I thought it would look pretty against yellow corn. Throw in a few tomatoes, and it's a party. Now, almost nothing beats simple corn-on-the-cob thrown on the grill. But sometimes I want to dress it up a little bit. So enjoy this dressy summer side . . .

Sweet Corn with Basil and Tomatoes
  • 4 corn husks (canned corn works just fine too)
  • 2 tablespoons butter
  • 1/4 cup red onion, chopped
  • 1 cup basil, chopped
  • 1 1/2 cups small tomatoes, chopped (I love using Nature Sweet)
  • pinch of sugar
  • tiny pinch red pepper flakes
  • salt to taste

Slice corn off the cob.

Melt butter over medium low heat in a large saute pan and add red onion. Cook until softened.
Add corn, basil, salt, sugar and a pinch of red pepper flakes and mix thoroughly. Let cook for 15 minutes or until you are finished preparing the rest of your meal. Stir in tomatoes (and more salt if needed) immediately before serving.


  1. cooked this tonight for my family...i love how the corn kernels had the same pop in your mouth as when you eat them right off the cob and the onion imparted a lovely flavor to the corn. i will be making this again...thanks for the great recipe!

    ps. since i was linked to this recipe from the post on the oven fried chicken from the "meeting mr. latte" post...i used the nifty corn trick from her food 52 blog this week to help get the kernels off. it was a great help!

  2. Thanks Jack. So glad you enjoyed it. And yes, the Food52 corn trick is great.

    Here's the link for everyone:

  3. really really good blogsite !!!!