Healthy Active Living with St. Joseph Healthcare

Quick Corn, Tomato, Basil Saute’ Recipe!

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4 large fresh ears of corn, husked and de-silked
1 tbsp butter
1 clove garlic, finely minced
1 fresh jalapeño, finely minced (optional)
Kosher salt
Freshly ground pepper
1 cup cherry tomatoes, halved if small, quartered if large
Lime or lemon juice
12 cup fresh basil leaves


Using a sharp knife, remove the corn kernels from the cob. Set corn aside.
In a large, heavy sauté pan, heat the butter on medium heat until foamy.
Add the garlic and jalapeño and cook and stir until the garlic becomes fragrant, about 1 minute. (Do not let the garlic brown.)
Add the corn kernels, a generous pinch of salt and a few grindings of fresh pepper. Cook and stir for 3-4 minutes.
Add the cherry tomatoes and stir until just heated through, about 1 minute.
Turn the heat off and add a squeeze of lime or lemon juice. Taste and correct for salt and pepper.
Tear the basil leaves into 2-3 pieces if large (or leave whole if small). Add to the corn-and-tomato mixture. Serve immediately.
Serves 4 as a side dish.


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