The Summer Veggy Dream - Creamed Corn and Heirloom Tomato with Basil

By Sweet&Savory
July 29, 2010
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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

Serves: 4

  • 2 large fresh corn cob, cobbed
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 2 cups variety of heirloom tomatoes, quartered
  • 10 basil leaves
  • 1 tablespoon basil olive oil
  • sea salt and pepper to taste
  1. 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.
  2. Put quartered tomatoes in a medium bowl, sprinkle with sea salt and let rest.
  3. Fry basil leaves in oil on medium heat until crisp.
  4. Divide tomatoes among four plates, top with creamed corn. Garnish with fried basil and basil olive oil and finish with some sea salt.
  5. Enjoy!!!

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Vegetable|Side|Gluten-Free|Make Ahead|Serves a Crowd|Vegetarian|Summer