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
large fresh corn cob, cobbed
variety of heirloom tomatoes, quartered
basil olive oil
sea salt and pepper to taste
In This Recipe
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.
Put quartered tomatoes in a medium bowl, sprinkle with sea salt and let rest.
Fry basil leaves in oil on medium heat until crisp.
Divide tomatoes among four plates, top with creamed corn. Garnish with fried basil and basil olive oil and finish with some sea salt.