Chesapeake Corn, Tomatoes & Basil
This post may contain affiliate links. Read my full disclosure policy.
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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Yum yum yum. We are coming to the end of corn season now in Toronto. This is the perfect recipe for this time of year.
Would like to make this ahead? What is the best way to re-warm?
Hi Maxine, You can make it ahead and reheat it either on the stove or in the microwave until just heated through. Hope you enjoy!
Thanks! Made it for the first time and was a big hit! Not a morsel left. Was a bit short of fresh corn so added some frozen and it was delicious.Definitely a keeper!
Such a simple and delicious side dish. It was so easy to pull together, and a great way to use some of my back deck basil plant, which is practically exploding right now. I can’t seem to get enough summer vegetable dishes right now.
LOVE LOVE LOVE THIS RECIPE!!!!!!!!!!!!!!!!!!!!!!!!!!!!1
The only way to describe it is that I always get “excited” about cooking your recipes. They are always a huge success and absolutely delicious – every single one of tried and I’ve tried many. This corn salad is no exception- perfect light summer treat to go with any seafood or on its own.
I introduce your recipes to many friends and family and everyone always raves about them. Keep ‘em coming!
Made this for our annual Labor Day Lobster Bake (just my husband and I haha) instead of just steaming the corn and it was DELICIOUS!!! So easy to make and was just as delicious as leftovers. Thanks for always providing the BEST recipes! Can’t wait to receive your second cookbook next week. Congrats!
Simply delicious!!! Savory, creamy, yummy. The whole family loved it. This is our new go-to corn recipe. It’s absolutely scrumptious with roasted chicken for Sunday dinner.
Hi Jen
Here in Australia we cannot get Old Bay Seasoning. Could you suggest an alternative?
Hi Jean, Here’s a recipe for Old Bay. Hope that helps and that you enjoy!
Hi Jenn! Quick question – I am out of basil, is there another herb that would work well here? I have plenty of Italian flat-leaf parsley on hand, could that work instead? Thank you for all the wonderful recipes – my husband never wants to go out to eat anymore 🙂
Sure, Bethany, parsley will work here (and so glad you like the recipes)! 🙂
Hi, Jen! Quick question: do you think of adding small “salad” shrimp to this dish would be okay? Thanks!
Sure! 🙂