Chesapeake Corn, Tomatoes & Basil
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Sweet summer corn, juicy tomatoes, fresh basil, and a sprinkle of Old Bay come together in this easy side dish that’s perfect with seafood or grilled chicken.
Old Bay seasoning is typically used on seafood, especially on Maryland’s Eastern Shore, but it’s just as delicious with sweet summer corn. Tossed with juicy tomatoes, butter, and fresh basil, this easy side dish is a perfect way to make the most of summer produce.
“Just made this for dinner tonight, and it’s so good that I am trying really hard not to eat it all before dinner.”
What you’ll need to make Chesapeake Corn, Tomatoes & Basil
- Fresh corn: Fresh sweet corn is the star of this recipe. Look for ears with bright green husks and plump kernels. If possible, cook the corn the same day you buy it for the sweetest flavor.
- Unsalted butter: Butter coats the corn and creates a light, silky sauce as it melts with the starchy cooking liquid. Using unsalted butter lets you control the seasoning.
- Tomatoes: Seed the tomatoes before dicing so they add fresh flavor without making the dish watery. Ripe garden tomatoes are wonderful here, but any flavorful summer tomatoes will work.
- Old Bay seasoning: This classic seafood seasoning adds savory, slightly spicy flavor that pairs beautifully with sweet corn. Start with the suggested amount and add more to taste if you’re an Old Bay fan.
- Fresh basil: Stir the basil in at the end so it stays bright and fragrant. If your basil leaves are large, stack and slice them into thin ribbons (a chiffonade) for the prettiest presentation.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Bring the corn and water to a boil in a skillet or medium saucepan, then drop the heat to medium and let it simmer, stirring now and then. You’re looking for the corn to turn tender-crisp and most of the water to cook off. Stir in the butter, tomatoes, and Old Bay, and keep cooking just until the butter melts and the tomatoes are warmed through. Stir in the basil and serve while it’s still warm.
This Chesapeake-inspired corn is a natural match for my Maryland crab cakes or crispy tilapia fingers with lemon and garlic mayonnaise. It’s also delicious alongside simply grilled fish, shrimp, or chicken dish, making it an easy summer side for just about any cookout or weeknight dinner.
More Summer Corn Dishes You’ll Love
Chesapeake Corn, Tomatoes & Basil
Ingredients
- 3 cups fresh corn kernels, sliced off 4 ears corn
- 4 tablespoons unsalted butter
- 1 cup seeded and diced tomatoes, from 2 tomatoes
- 2 teaspoons Old Bay seasoning
- 3 tablespoons chopped fresh basil
Instructions
- Combine the corn and 1¼ cups (300 ml) water in a 10-in (25-cm) skillet. Bring the liquid to a boil, then reduce the heat to medium and cook, uncovered, stirring occasionally, for about 10 minutes—or until the corn is tender-crisp and there are about 2 tablespoons of water left in the pan (it's fine to eyeball it; it doesn't need to be exact).
- Stir in the butter, tomatoes, Old Bay, and continue cooking until the butter is melted and the tomatoes are warmed through. Taste and add salt to taste, if necessary. Stir in the basil, then serve warm.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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PS: I didn’t add any water to the frozen corn since the butter was sufficient liquid.
We just got back from vacation, so I only had frozen instead of fresh corn, and it worked out beautifully. I cooked the frozen corn and butter slightly, then added the tomatoes and seasoning. It turned out terrific! This was simple and satisfying, Thank you again, Jenn!
This is delicious ! ! !