Ingredients

The following ingredients have 4 Servings
  • 4 ears of sweet corn (about 2 cups of kernels)
  • 4 tablespoons butter
  • 1/2 medium red bell pepper (chopped (about 1/2 cup))
  • 4 to 5 scallions (chopped)
  • 1 pint grape or cherry tomatoes (halved)
  • Salt and freshly ground pepper
  • 1 tablespoon fresh tarragon leaves (chopped (or 1 teaspoon dried))

Instruction

  • Shuck the corn and remove the silk. Steam or boil just until the kernels are tender. Cut the kernels from the cob and set aside.
  • Melt the butter in a large pan over medium heat. Add the red bell pepper and sauté until crisp-tender, 2 to 3 minutes.
  • Add the scallions and continue cooking 1 minute longer.
  • Add tomatoes and season with salt and pepper. Continue cooking until the tomatoes are slightly softened, 2 minutes, then add the corn.
  • Combine well, taste, adjust the seasoning as needed, then stir in the tarragon.