Pan-Roasted Corn with Cherry Tomatoes

When plain corn on the cob or grilled corn loses its charm in the summer, turn to this delightful Pan-Roasted Corn with Cherry Tomatoes recipe for a completely different and utterly delicious experience. The quick and easy preparation transforms corn into a brand-new flavorful delight, as it takes on a beautiful browned texture. This recipe offers a refreshing twist to traditional corn dishes and pairs perfectly with a variety of summer salads, such as the Corn Salad with Avocado and its variations. For an extra burst of flavor, add some shell peas to the mix. Ready in just 20 minutes, this dish makes a delightful addition to any summer meal, and its unique taste will surely impress your family and guests.

Makes: 4 servings

Time: 20 minutes

INGREDIENTS:

• 6 ears fresh corn, shucked
• 1 tablespoon neutral oil, like grapeseed or corn
• 1 pint cherry or grape tomatoes
• 1 tablespoon minced shallot or white or red onion
• Salt and freshly ground black pepper
• Chopped fresh tarragon leaves for garnish

INSTRUCTIONS:

1. Use a knife to strip the kernels from the corn. A shallow bowl will make it easier to stand the corn up and cut down the length of each ear, slicing off the kernels.
2. In a large skillet over high heat, add the oil. When hot, add the corn, cherry tomatoes, and shallot. Let them sit for a moment.
3. As the corn browns, shake the pan to distribute it evenly, ensuring each kernel is deeply browned on at least one surface.
4. Sprinkle the pan-roasted corn with salt and freshly ground black pepper.
5. Stir in the chopped tarragon for added freshness and flavor.
6. Serve the Pan-Roasted Corn with Cherry Tomatoes either hot or at room temperature.

VARIATIONS:

Pan-Roasted Corn with Stewed Tomatoes:

1. Follow Step 2 of the main recipe, cooking only the corn until it browns.
2. Add 2 more tablespoons of oil to the skillet, along with 1 chopped large onion. Cook until the onion softens for about 5 to 10 minutes.
3. Stir in 2 cups of chopped tomatoes, preferably fresh and good, but canned will also do in a pinch. Cook until the tomato breaks down.
4. Proceed to Step 3 of the main recipe, garnishing with fresh basil, dill, or mint if desired.

Pan-Roasted Corn with Poblano Chiles:

1. Substitute 4 medium poblano or other mild fresh chiles, or Roasted Red Peppers (page 330), chopped, for the cherry tomatoes.
2. Garnish with cilantro and a sprinkling of freshly squeezed lime juice for added zest.

TIPS:

• Shucking Corn: Remove the husks and silk from the fresh corn before roasting.
• Additional Vegetable: For added variety and taste, you can include shell peas in the recipe.
• Serving Suggestions: Enjoy this Pan-Roasted Corn with Cherry Tomatoes as a side dish or pair it with a variety of summer salads for a delightful and refreshing meal.

Embrace the rich flavors of summer with this Pan-Roasted Corn with Cherry Tomatoes recipe. In just 20 minutes, you can create a delightful dish that breathes new life into traditional corn preparations. The smoky, browned corn complements the burst of sweetness from the cherry tomatoes, enhanced by the fresh tarragon for a delightful medley of flavors. Experiment with the variations to add a unique touch to this dish, and enjoy the taste of summer in every mouthful. With its simplicity and deliciousness, this recipe is sure to become a summer favorite for all to savor.