I used to really dislike corn, but I think that’s because I never had it prepared in a decent way. Ever since learning to roast corn in my oven, I’ve kind of fallen in love. I don’t always have time to roast it, but frozen corn makes a great quick fix alternative. It still has all the sweetness and juicy snap of fresh corn, but with only a fraction of the prep needed.
These Sautéed Corn and Tomatoes are fast and full of flavor. The acidic tomatoes, rich butter, savory garlic, and sweet corn all balance perfectly to create a side dish that is has summer written all over it. You can eat it plain as a side, or scoop it over grilled chicken, or baked fish. This recipe makes four small side dish sized servings, but can easily be doubled or tripled, if needed.
Sautéed Corn and Tomatoes
Sautéed Corn and Tomatoes
Servings 4Ingredients
- 1 Tbsp butter ($0.15)
- 2 cloves garlic ($0.16)
- 1 15oz. can diced tomatoes ($0.89)
- 1/2 tsp dried basil ($0.05)
- 1/4 tsp salt ($0.02)
- Freshly cracked black pepper (15-20 cranks of a pepper mill) ($0.05)
- 1/4 tsp sugar ($0.02)
- 2 cups frozen corn kernels ($0.93)
- 1 handful fresh parsley (optional) ($0.10)
Instructions
- Mince the garlic and sauté it with butter in a large skillet over medium-low heat for one to two minutes, or just until softened.
- Add the diced tomatoes (with juices) to the skillet, along with the basil, salt, pepper, and sugar. Stir to combine and turn the heat up to medium. Allow the skillet to simmer for about 10 minutes, or until most of the juices have evaporated and the mixture has thickened.
- Add the frozen corn to the skillet (no thawing needed). Stir to combine and heat through (3-5 minutes). Taste and adjust the salt if needed. Sprinkle with a handful of fresh chopped parsley if desired.
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Nutrition
Step by Step Photos
Mince two cloves of garlic and then sauté with 1 Tbsp butter over medium-low heat in a large skillet. Sauté for 1-2 minutes, or just until the garlic has softened.
Add one 15-oz. can of diced tomatoes. I used plain diced tomatoes, but you could use fire roasted, or tomatoes that are already seasoned with garlic and basil for more flavor.
Also add 1/2 tsp dried basil, some freshly cracked pepper (about 15-20 cranks of a pepper mill), 1/4 tsp salt, and 1/4 tsp sugar. Stir the ingredients to combine, turn the heat up to medium, and let it simmer for about ten minutes, or until most of the liquid has evaporated.
You want it to simmer long enough so that the juices are no longer watery. There is still some sauciness that will coat the corn with flavor, but it’s not really “juicy”. As you can see, when I drag the spoon through the mixture, it doesn’t run back into the empty space. It has reduced and thickened.
Add 2 cups of frozen corn kernels (no thawing necessary), stir to combine, and heat through (3-5 minutes). Taste the mixture and adjust the salt if needed.
I added a small sprinkle of fresh parsley on top, but that’s optional.
Sweet, savory, and Oh So Good!
It’s great on its own, but it’s also fabulous spooned over some grilled chicken or fish! I put mine on top of my Blackened Tilapia. SO GOOD.
I made this as suggested but substituted fresh corn and tomatoes. This recipe is delicious and easy.
Don’t need to be fancy with garlic and all that. I tried green onions, tomatoes (fresh, 3 Roma), salt, cumin powder and that’s it. Tasted delicious, on its own, Not necessary to have with meat.
Am wondering about fiber and all that? Perhaps someone can shed some light on this.
I want to leave 5 stars, but it won’t let me do higher than 3 for some reason. I added jalapeños to this, and it was delicious! Hubby agreed!
Corn naturally has sugar so didn’t add it. Can’t wait till summer to use tomatoes fresh out the garden. Toss over some fresh garden grown oven roasted Okra and you’re in Southern Heaven. This was a great side item to oven roasted or oven fried chicken
This was delicious. Really easy to make too.
This was excellent! I had two fresh ears of corn and some grape tomatoes that needed to be used, so I went with those. I was concerned that maybe there would not be enough liquid with the tomatoes, but it worked out just fine. Healthy and delicious! I’ll be fresh basil would work well here. Nice recipe to keep in mind for the upcoming warmer weather. Thanks, and I’m glad I found your website!
Just found your site – yippee! Moving, eating down our larder, slim pickings – couple slices of frozen pork loin, frozen corn, can of tomatoes. Voila – sliced pan seared pork over a bed of spicy seared corn and tomato seasoned with butter, cayenne and a dash of chenin Blanc, served with a side salad.
I’ve made something similar to this in summer with fresh corn, tomatoes and shrimp/lobster/whatever firm fresh white fish we have.
Can’t wait to try more of your recipes. Love to cook, support my CSA, eat locally and seasonally. I was a locavore LONG before locavore was a word. Better for you healthwise and cheaper.
Keep up the great work! My bank account and I thank you.
Can this be put in the fridge for a few days and heated up ? Sort of like a meal prep recipe
Yes, this one should hold up very well in the fridge for meal prepping.
Made this using the recipe but added green peper. Also I used fresh basil, didn’t have dried. Turned out very tasty. And it was easy so I will be making it again. Thanks
This was delicious! I have a large crop of tomatoes this year and was looking for something different to do with them. This dish hit the spot… plus the butter makes it extra tasty.
I made this tonight, very easy and delicious. I’m looking forward to having leftovers cold with my lunch tomorrow. Another veggie dish to add to my rotation!
I made this with canned corn, italian seasoned tomatoes, left out the salt, and added a bit of balsamic vinegar while it was cooking. It was delicious!
I meant to say left out the sugar. The corn was already sweet enough for us.
How many cans of corn did you use? I only have 1 and am trying to do something different until grocery day….
Loved this! Made it for a pre-work meal and had it over pan-fried tilapia with baby spinach on the side. It was so delicious and very filling, I can’t wait to make it again!