Fresh Corn And Tomato Sauté

1. 1

   Heat the butter and olive oil in a medium non-stick skillet, over medium-high heat. Add in the shallots and cook until they soften (about 2 minutes). Stir in the corn kernels and salt. Continue to cook until the corn is heated through and begins to brown slightly (about 5-7 minutes). Remove the pan from the heat and stir in the basil and tomatoes. Check for seasoning. Add in a bit of kosher salt and freshly ground pepper, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.