Author Notes
Everything I create begins at our local farmers market and Whole Foods on Saturday morning. Fresh corn, heirloom tomatoes and my home grown basil made a perfect match for this summertime recipe. —Sweet&Savory
Ingredients
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2
large fresh corn cob, cobbed
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1 cup
heavy cream
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1 tablespoon
butter
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2 cups
variety of heirloom tomatoes, quartered
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10
basil leaves
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1 tablespoon
basil olive oil
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sea salt and pepper to taste
Directions
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In a heavy sauce pan cook the corn and heavy cream over medium heat until thick and creamy. Add the butter then sea salt and pepper to taste.
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Put quartered tomatoes in a medium bowl, sprinkle with sea salt and let rest.
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Fry basil leaves in oil on medium heat until crisp.
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Divide tomatoes among four plates, top with creamed corn. Garnish with fried basil and basil olive oil and finish with some sea salt.
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Enjoy!!!
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