Easy Side Dish: Corn, Tomato and Basil Saute
A few ingredients is all it really takes to put together a great side dish during the week. This past week, I had mini turkey meatloaves on the menu (inspired by my friend Liz who always has great healthy dinner ideas) and wanted to use what I had on hand as far as our side vegetable was concerned. You can pretty much always count on finding some frozen veggies in my freezer so when I saw that I had corn, I knew exactly how I was going to prepare this Corn, Tomato and Basil Saute. We had just picked a small bowl of fresh ripe cherry tomatoes from our little garden days before, and I knew my basil was starting to come in. I had half of an onion leftover from the Mini Cheddar-BBQ Turkey Meatloaf Muffins I was making so with all those ingredients, this delicious little side dish was created. The kids gobbled it up and my son declared the meal “the best ever”. Add a little side salad for some extra green and you are set.
Corn, Tomato and Basil Saute
- 1 tablespoon olive oil
- 1/2 small onion, minced
- 2 cups frozen corn (or fresh and cooked if you have it!)
- 8-10 cherry tomatoes, quartered
- handful of fresh basil, julienned or torn
- salt and pepper, to taste
- Heat your olive oil in a large non stick skillet over medium heat. Add onion. Season with a pinch of salt and pepper. Cook for 3-4 minutes or until onions soft.
- Add corn and stir. Saute for 5 minutes, until corn is cooked through.
- Add tomatoes and fresh basil and gently toss. Turn off heat. Tomatoes will continue to cook and soften over the next couple of minutes.
- Taste for salt and pepper, adjust. Serve warm.