One of My Favorite Summer Side Dishes

Hey everyone, welcome to my kitchen. I'm Bethany and today's recipe I'm going to be sharing with you what I think is one of the best summer side dishes that you can make. It's tomatoes and corn made with some garlic, some basil. It is so easy yet you will be so surprised at how flavorful this dish is. I could seriously eat the whole pot. That's how good it is. So let's get right into it. So the first thing that we want to do is get our ingredients prepped for this dish. So I have some garlic here and this recipe actually calls for three to four garlic cloves, but these are mammoth sized garlic cloves. So I'm probably only going to use two because they would equal about four regular sized garlic cloves or large ones. And what we're going to do is, I'm just going to cut this because it's very large, but we're going to slice the garlic. And I like slicing garlic when I want a more prominent garlic flavor in a dish. And before I add the garlic, we'll prep the tomatoes because the garlic is going to cook very quickly and we want the tomatoes to be ready to go. So we have four cups of our cherry tomatoes and we're going to halve these. So you can kind of do that in whatever way you like. Some people like to put a bunch of tomatoes on the board, put a plate on top and slice through. You can do that if you want a nice little hack, but I just slice them as I go because I want them to be pretty equal in size. The reason I love this recipe so much is I can use so many of my garden tomatoes in it. I have mostly grape and cherry tomatoes in my garden right now and they're exploding and I need recipes to use them in. And this is one of my favorite ways to use it in. All right, so after we slice up our tomatoes, I'm just going to put them back in the bowl because we're going to cook the garlic before we add these. We're going to cook everything in two tablespoons of butter. And one tablespoon of olive oil. And then we'll add our garlic to the pan. And we'll cook that until it's just slightly browned. We want it to be soft, so probably about a minute and a half. So this recipe actually uses very few ingredients, but they all are very intentional in this dish. The butter goes so well with the corn and the garlic really shines through. I think you'll be so surprised at how flavorful this recipe is, even though we're using such limited and minimal ingredients. And this recipe was actually made for me years ago by my boss at the time. I worked at a winery and my boss Kim, she had Drew and I over for dinner and she made this corn and tomato dish. And I was like, Kim, what the heck did you do to the corn and tomatoes? It just tasted so good. And I was just blown away by it. And she was like, it's so simple. So I asked her if I could share that recipe today. So thank you, Kim. It is so good. I've been wanting to share this actually for years and I never forgot that corn and tomato dish. So I'm excited to share it with you today. I think you will love it. All right, the garlic is starting to soften up and now we're going to add our tomatoes. Stir that in and we'll add a generous pinch of salt to flavor those. And we're going to let the tomatoes and the garlic cook for about 8 to 10 minutes. We'll leave it uncovered. We'll just stir it. I'll have it on a medium heat and we want the tomatoes to start to break down, release some of those juices and get the skin a little bit soft. So we'll let that cook and then we'll work on our corn. All right, so next we're going to work on our corn while our tomatoes are over here simmering away. On a gentle simmer, of course. And I have three corn on the cob that I peeled myself, hand chucked. And I do have some bug action that we need to take off of this one. So what we're going to do is just take the corn off the cob with a knife. And if you are not using corn on the cob and you're using frozen corn, you'll just need about two cups of that. All right, so our tomatoes are ready to go and they're going to continue to cook as we put our corn in. So we'll put our chopped corn fresh off the cob in there. I tried to get as many of those little corn hairs out as I could, but you will definitely have a few of those. And we'll just stir the corn in with the stewed tomatoes. And now we're going to let the corn cook with the tomatoes for about three to four minutes. Corn doesn't need much time to cook at all, but this will allow the tomatoes to continue to cook in with the corn. Okay, so as our dish nears the end, that's when we're going to add our fresh basil. I always like to add that at the very end so that we have lots of fresh basil flavor. So I have about two tablespoons. It's probably two generous tablespoons of basil. You want to use freshly chopped basil. But if you've watched my one short video that we did on YouTube, I did basil cubes and you could also throw one of those into this as well. If you haven't seen that video, that is the way I preserve all my fresh basil every single year. So it is a must watch if you have lots of basil. That too. Our corn and tomatoes. It smells so good now with that basil. Okay, so now we can taste this. I had to let it cool down because it was piping hot now that my pan wanted to finally heat up. It's so good. I know the ingredients are so simple, but it's so good. It's seriously one of the best side dishes that you could make for summer. I really believe that. It's so easy, takes no time at all, and when Drew had this yesterday because I had to take photos of it, he said that he could eat a bucket of it. It's that good and I agreed to that. It is so good. I love the basil. I love the butter in it because it pairs so nicely with the corn. And then the tomatoes are nice and sweet, but the corn is even sweeter. And you don't need a lot of salt for this dish. So I have had some people think that I use a lot of salt in my dishes. I promise you I don't. But if you are kind of looking for a lower salt type recipe, this is great because I really didn't have to use a lot to season it. So another great thing about it. But I hope you guys try this one. It definitely is one worth trying because it is easy, quick. I had some of you ask me if I could make a side dish for summer and this was the first one that came to mind and I was like, I have to share this. So if you just want something that's a low hassle, throw together and it will impress everyone, this is the side dish to make. So I hope you guys enjoy it and I thought I would shout out a few of our viewers. We have Max Heim who has been making so many of my recipes. I really appreciate it. It's been wonderful to see all the photos of all dishes that you've been making. So thank you so much Max for the support. And then we also have Martin Carroll who has reached out to me several times letting me know that he really enjoys our channel. So thank you so much Martin. I really appreciate the kind words of support. And thank you guys every week for watching and supporting and making the recipes. Hopefully you get to try this one. I definitely think you will enjoy it and it might surprise you with how much flavor is actually in it. So as always, I'll catch you in the next recipe and I'll see you in the comments.