Corn & Tomato Sauté

The trick to this bright summer side is knowing when to stop cooking. The corn and shallots get a quick sauté until lightly browned and sweet, then the pan comes off the heat and rests before the tomatoes ever go in.

That off-heat step is deliberate. Stirring fresh diced tomatoes into the just-cooled corn warms them through without cooking them down, so they keep their raw, juicy snap and the salad-fresh flavor of peak-season tomatoes.

Tarragon is the herb that makes it memorable, lending a delicate, anise-like perfume you don’t expect in a corn dish; basil works too, if you’d rather keep it classic. Browning the corn first coaxes out a nutty, almost caramelized depth that plays against all that freshness.

It’s barely any work, naturally light and low in fat, and comes together in about twenty minutes, the kind of effortless side that lets summer produce do the talking.

Pro Tips

• Use the freshest corn you can find; cut it straight from the cob for the sweetest flavor.
• Let the corn brown undisturbed for a minute at a time so it picks up color.
• Add the tomatoes off the heat to keep them fresh and avoid a watery, stewed side.
• Salt right at the end so the tomatoes don’t weep too soon.

Variations

• Swap the tarragon for basil, chives or mint.
• Add crumbled feta or a squeeze of lime.
• Toss in diced zucchini or bell pepper with the corn.