A summer treat, creamed corn with tomatoes. There is nothing like the taste of sweet corn in August. This recipe is simple and takes no time at all! Great with spicy, bbq, or fried chicken.
12 ears of corn, husked and kernels removed
1 small shallot, thinly sliced
1 pint heavy cream, more or less
1/2 pint cherry tomatoes, halved
1 Tablespoon unsalted butter
a splash of extra virgin olive oil
Sea salt and freshly ground pepper, to taste
On medium high heat, melt butter and olive oil in a saute pan. Reduce the heat slightly, add sliced shallot and saute until soft, about 3 – 4 minutes.
Add the corn and saute for 2 – 3 minutes. Add the cream and bring to a gentle boil. A quick note, do not add all of the cream at once, see how much you need.
Reduce heat to low and let simmer for 20 minutes or until cream is reduced a bit.
Add the tomatoes and let simmer for additional 10 minutes, stirring occasionally or until the corn has a creamy texture.
Salt and pepper to taste, serve, and enjoy!