Sunday, August 26, 2012


I like the combination of tomatoes and corn and this dish does have a sweet flavour.  Both the corn and onion provide the sweetness and the tomatoes provide the acidic balance.  I used cherry tomatoes from the garden in the recipe.  To cut the kernels off the uncooked cobs, I used a corn zipper which is a great  tool.  The corn zipper cuts about two rows of corn off off the cob.  It is much easier to use this tool versus a knife to take the kernels off the cob.  Both the DH and I enjoyed this dish and I plan to make it several times while I still have cherry tomatoes from the garden.

A great tool- a corn zipper.

In the frying pan and ready to go into the serving dish.



½ medium sized sweet onion, chopped
1 tbsp oil or butter
½ tsp dried oregano
2 ears of corn, kernels cut off the cobs
2 cups of cherry tomatoes
salt and pepper to taste


In a medium size frying pan, heat the oil or butter on medium high heat.  Add the onions and thyme and saut√© for 3 to 5 minutes, until the onion is translucent.  Add the corn and tomatoes and cook for 5 to 7 minutes.  Season to taste with salt and pepper before serving.   Serves 4.

Option: if you have any opened white wine in the kitchen, you can add ½ cup to the frying pan after the onions become translucent.  You need to cook this for a little awhile to reduce the amount of liquid in the frying pan by half.

A second option to the recipe is to add ½ cup frozen lima beans or canned lima beans when the corn and tomatoes are added.

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