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
- 1 Tbsp butter ($0.15)
- 2 cloves garlic ($0.16)
- 15 oz can diced tomatoes ($0.89)
- 1/2 tsp dried basil ($0.05)
- 1/4 tsp salt ($0.02)
- Freshly cracked pepper (15-20 cranks of a pepper mill) ($0.05)
- 1/4 tsp sugar ($0.02)
- 2 cups frozen corn kernels ($0.93)
- handful fresh parsley (optional) ($0.10)
- 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.
- 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.
- 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.
Step by Step Photos
Mince 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.
Add 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.
Also 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.
You 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 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.
I added a small sprinkle of fresh parsley on top, but that’s optional.
Sweet, savory, and Oh So Good!
It’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.