Tuesday, July 27, 2010

Fresh Corn with Tomato and Basil

Years ago I ran across a recipe for a pizza made with these wonderful summer ingredients, and when I made it, the taste was sublime. But it was 104 degrees outside yesterday, and turning on the oven was just not going to happen. 'Why not forgo the crust?' thought I, and in just a few minutes this delectable dish was ready.

This is 'Sugar Dot' corn from Cool Slice Produce on Road 48 and Court Street in Pasco. It's so perfect and delicious that I usually don't bother buying any other kind.

8 ears fresh corn
2 teaspoons butter or ghee
1 or two fresh tomatoes, cut into 1/4-inch slices
1/2 cup smoked goat jack or other smoky cheese, shredded
2 tablespoons basil, sliced
Salt and pepper

Cut the corn from the cob. I do this in a large bowl, holding the cob at an angle and slicing downward with a sharp knife. When the kernels are removed, run the knife blade upward around the cob to squeeze out the creamy corn juice, too.

Place corn in skillet, and dot with butter or ghee. Sprinkle with salt and pepper. Heat gently on medium heat, stirring occasionally, until corn is lightly cooked, about 5 minutes. If corn sticks, add a little water.

Smooth corn and sprinkle with half the basil and half the cheese. Arrange sliced tomatoes on top, and sprinkle over the remaining basil and remaining cheese. Cover and heat just until tomatoes are warmed.

Makes about two generous or four medium servings.

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