One of My Favorite Summer Side Dishes

fresh basil

🥗Healthier: fresh parsley

💰Cheaper: dried basil

Dried basil is less expensive and has a longer shelf life.

cherry tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: regular tomatoes

Regular tomatoes are often cheaper and can be diced for similar use.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative for sautéing.

red onion

🥗Healthier: shallots

💰Cheaper: yellow onion

Yellow onion is typically less expensive and widely available.

Prep the garlic by slicing 2 large cloves, which equals about 4 regular-sized cloves.

Slice 4 cups of cherry tomatoes and place them in a bowl.

In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.

Add the sliced garlic to the skillet and cook until slightly browned, about 1.5 minutes.

Add the sliced tomatoes to the skillet and season with a generous pinch of salt.

Cook the tomatoes and garlic uncovered for about 8 to 10 minutes, stirring occasionally, until the tomatoes begin to break down and soften.

While the tomatoes are cooking, prepare 3 corn on the cob by handshucking them and removing the kernels with a knife.

Once the tomatoes are ready, add the chopped corn to the skillet and stir it in with the tomatoes.

Let the corn and tomatoes cook together for about 3 to 4 minutes.

At the end of cooking, add 2 tablespoons of freshly chopped basil to the skillet and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary