We had a dozen ears of corn in the fridge a few weeks ago and were sick of corn on the cob, so I started searching for interesting ways to use it. After searching for various combinations of ingredients we had on hand + corn, I found this: Chesapeake Corn, Tomatoes & Basil by Jennifer Segal and Once Upon a Chef.
It was so good that we ended up making multiple batches of it. You can serve it either hot or cold. It makes a great picnic dish!
I made some modifications to Jennifer’s recipe to speed up the prep and cooking time. Here is my modified version:
- 4 ears of corn
- 4 tablespoons ghee
- 2 teaspoons Old Bay seasoning
- 2 medium tomatoes, diced (we used some flavorful heirloom green tiger tomatoes, but any tasty variety will work!)
- 10 fresh basil leaves, chiffonade
- Shuck the corn and cut it off the cob. (An offset serrated knife is great for this.)
- Dice the tomatoes and chiffonade the basil.
- Heat the ghee for a few minutes in a skillet at around 3/4 power. I prefer cast iron, but any skillet will do.
- Toss in the corn and cook until it starts to brown (see the images below). Move it around regularly with a wooden spatula to prevent it from burning.
- Once the corn starts to brown, turn the burner off and move the corn into a bowl. Add the Old Bay, diced tomatoes, and basil. Toss to combine.