Sautéed Corn and Tomatoes

$2.27 recipe / $0.57 serving

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

4.8 from 5 reviews
Sautéed Corn and Tomatoes
 
Prep time
Cook time
Total time
 
Total Cost: $2.27
Cost Per Serving: $0.57
Serves: 4
Ingredients
  • 1 Tbsp butter $0.15
  • 2 cloves garlic $0.16
  • 1 (15 oz.) can diced tomatoes $0.89
  • ½ tsp dried basil $0.05
  • ¼ tsp salt $0.02
  • Freshly cracked pepper (15-20 cranks of a pepper mill) $0.05
  • ¼ tsp sugar $0.02
  • 2 cups frozen corn kernels $0.93
  • handful fresh parsley (optional) $0.10
Instructions
  1. 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.
  2. 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.
  3. 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.

Sautéed Corn and Tomatoes

 

Step by Step Photos

Sauté GarlicMince 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.

Diced TomatoesAdd 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.

Herbs and SpicesAlso 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.

Simmered TomatoesYou 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 Frozen CornAdd 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.

Sautéed Corn and TomatoesI added a small sprinkle of fresh parsley on top, but that’s optional.

Sautéed Corn and TomatoesSweet, savory, and Oh So Good!

Sautéed Corn and TomatoesIt’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.

20 Comments

  1. Alex says:

    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!

  2. Brandi says:

    I made this tonight with fresh tomatoes and canned corn (what I had on hand) and it turned out great!

  3. I wouldn’t have thought to try corn and tomato together. Great flavor. One of my new favorites. Thank you

  4. Annemarie says:

    I made this dish to take to work today. Amazed how easy this was to make. GREAT dish for a potluck. I love it. 5 stars!

  5. Joanna says:

    Just made this for 4th of July party, and it was great! I didn’t have fresh herbs, but dried worked fine.

  6. tatiana.larina says:

    Can you replace frozen corn with canned one? It’s difficult to get frozen corn where I live – it’s either canned or fresh on the cob in season.

  7. Rachel T says:

    I made this with the blackened tilapia me it was incredibly flavorful. When I saw the amount and different spices involved, I was nervous but I loved it and it is husband approved as well! Thank you for all your hard work and we will keep trying your recipes.

  8. Does this work well as a cold salad?

  9. Rachel says:

    I do something like this, but with fresh toms, and yellow squash (zukes) and add fresh basil.

  10. Veronica says:

    Not sure if it’s old or not, but I saw your video on Oprah.com – congrats!!!!

  11. Sally says:

    Wow, I was surprised to see this called for canned and frozen ingredients. So there can be a “most of the year” version and a summer version with fresh tomatoes and corn. I might add some bacon to this, too.

  12. Brenna says:

    Oh yeah, I’m going to need lots of fresh tomato recipes this summer. I’ve got six tomatoes plants that are just bursting with life right now, and it’s only a matter of time before they start blushing. This recipe fits right in to help me out ~ thanks! :)

  13. Katie says:

    Definitely pinning this one! I have some tomatoes growing on my deck – will have to try this recipe with them :) Thank you!

  14. A little more expensive than yours, but give this side a try — it is fantastic (especially if you like bacon!!!!). http://twoforksonelove.com/pan-roasted-salmon-with-corn-and-bacon-saute/

  15. Thom says:

    Oh. My. Goodness.

    I can’t wait to put this in a wrap, a burrito, or some sort of summer salad. NOM.

  16. Rosemary says:

    Heavens, so simple, so inspired. Love it!

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