Buttery Corn with Marinated Tomatoes

Buttery Corn with Marinaded Tomatoes

Buttery Corn with Marinaded Tomatoes

My friend, Charmaine, brought a recipe similar to this to our Dining for Women group this month. It was so good I had to recreate it for all of you. I also had all that corn I’d bought at the farmers market to use! There is something about topping the hot buttery sweet corn with the cool marinated tomatoes that is fabulous!

Marinaded Tomato Ingredients
2 tomatoes, diced
olive oil and red wine vinegar to taste(I used 2 T. vinegar & 1 T. olive oil)
salt & pepper

Combine all ingredients in a bowl and mix well. Refrigerate while preparing the corn.

Buttery Corn Ingredients
1 small sweet onion, chopped
5 large ears of corn cut off the cob
1 shallot, minced
1/2 stick of butter
salt & pepper to taste

Melt the butter in a large skillet. Add the onion and saute a few minutes before adding the shallot. Cook another minute or two and add the corn and salt and pepper. Cook over high heat until the mixture begins to brown a little and carmelize. Pour into a serving bowl and with a slotted spoon top with the marinaded tomatoes.

Corn on Foodista

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One Response to “Buttery Corn with Marinated Tomatoes”
  1. Alisa says:

    That sounds wonderful esp with marinating the tomatoes first.I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set, Thanks!

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