Serves 4-6
3 Tbs olive oil
4-5 large cloves of garlic, sliced thinly
2 pints cherry tomatoes cut in half-use a colorful assortment
1/8 tsp of crushed red pepper
1 cup water
2 ears of freshly picked corn, corn cut off the cob
10 leaves fresh basil, sliced in strips
3 Tbs unsalted butter (very cold)
Kosher or Sea Salt and Pepper
3 Tbs olive oil
4-5 large cloves of garlic, sliced thinly
2 pints cherry tomatoes cut in half-use a colorful assortment
1/8 tsp of crushed red pepper
1 cup water
2 ears of freshly picked corn, corn cut off the cob
10 leaves fresh basil, sliced in strips
3 Tbs unsalted butter (very cold)
Kosher or Sea Salt and Pepper
- In a large sauté pan, heat the oil and the slivered garlic over low heat. Cook until the garlic begins to brown.
- Add the cherry tomatoes and crushed red pepper. Sauté gently until the tomatoes begin to breakdown about 3 minutes.
- Add the water, corn kernels, and basil to the tomatoes and cook for an additional 5 minutes.
- Turn off the heat and finish by stirring in the cold butter 1 tablespoon at a time for a smooth finish.
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