Pan-Roasted Corn and Tomatoes

On Wednesday I shared a corn recipe and promised one today. Well, here you go! Another easy corn recipe to enjoy your summer corn, and your summer tomatoes! I love cooking tomatoes. They taste good raw, but they get really sweet after they cook down a bit. With such sweet ingredients, I kept the recipe simple. I actually threw it together on a night when we were eating leftovers. Normally leftovers mean a night off from cooking, but I was in the mood to have something fresh, and K had picked up some fresh corn.

 

Feel free as always to add your own flavors and mix this up. You could add some fun seasoning or leave it as is.

Directions for Pan-Roasted Corn and Tomatoes

• 2 ears of corn, cooked and removed from the cob
• 1 pint cherry tomatoes, sliced in half
• Salt and pepper to taste
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro (optional)
• Oil

Begin by pouring some oil into a skillet and placing the tomatoes chopped-side down in the pan.

Cook them over medium heat for a few minutes until they begin to break down a little. Add the green onions, salt, and pepper, stirring to combine.

Wait a minute before adding the corn.

After the corn has softened a bit (about 2-3 minutes), add the cilantro, if using.

Directions for Pan-Roasted Corn and Tomatoes (without pictures)

• 2 ears of corn, cooked and removed from the cob
• 1 pint cherry tomatoes, sliced in half
• Salt and pepper to taste
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro (optional)
• Oil

Begin by pouring some oil into a skillet and placing the tomatoes chopped-side down in the pan. Cook them over medium heat for a few minutes until they begin to break down a little. Add the green onions, salt, and pepper, stirring to combine. Wait a minute before adding the corn. After the corn has softened a bit (about 2-3 minutes), add the cilantro, if using.