HERB CORN WITH TOMATOES
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
4 ears corn, husked
2 tbs unsalted butter
2 cups cherry tomatoes, halved
2 tbs chopped chives
1 tbs chopped basil
Cut corn kernels off cobs, transfer to a bowl. Scrape cobs to release corn milk into bowl. Melt 1 tbs butter in a skillet. Add tomatoes, cook until softened. Stir in corn, corn milk, 1 tbs water, salt and pepper, cook until kernels are tender. Remove from heat, add chives, basil and remaining butter, toss. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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