Corn with Tomatoes and Herbs

1. 1

   Cut the corn kernels off the cobs and transfer to a medium bowl.

2. 2

   Using the back of the knife, scrape the cobs to release the corn milk into the bowl.

3. 3

   Melt 1 tablespoon butter in a large skillet over medium-high heat.

4. 4

   Add the tomatoes and cook until softened, about 3 minutes.

5. 5

   Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes.

6. 6

   Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.

* Per serving · 4 servings · Values may vary.