Author Notes
I created this dish as a venue for showing off my favorite summer vegetable: sweet corn. But it wouldn't be the same without the softened cherry tomatoes which perk up this seasonal salad. —CheapBeets
Ingredients
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1/2 pound
fresh green beans, trimmed
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1/4 cup
water
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6
ears corn, shucked, kernels removed
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4
cloves garlic, slivered
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1 cup
cherry tomatoes, halved
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1 tablespoon
basil, cut in a chiffonade
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1 tablespoon
olive oil
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salt
Directions
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Heat olive oil in a large skillet.
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After 30 seconds, add the garlic, green beans, pinch of salt and the water.
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Cover, letting the beans steam away in the pan for about five minutes. While this is happening, shuck your corn, and remove the kernels by placing the corn cob in the hole of a Bundt pan and a scraping the sides with large, sharp knife.
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Add corn to the skillet and give a stir. While the corn and green beans are cooking, rinse your tomatoes and cut those in half.
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Add the tomatoes to skillet and give another stir. Cook for about three minutes longer, then add your basil, another pinch of salt, and cook a minute or so longer.
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