Local Cherry Tomato and Corn Sauce

Quick and easy way to incorporate the fresh produce into your daily diet. This recipe is from Liz Barbour of the Creative Feast.

Serves 6


  • 1 pound pasta, cooked
  • 3 tablespoons olive oil
  • 6 cloves of garlic, slivered
  • 2 pints cherry tomatoes (mixed     colors) cut in half lengthwise
  • 1 cup water
  • 1⁄8 teaspoon of crushed red pepper
  • 4 ears of freshly picked corn, with     the corn cut off the cob
  • 6 fresh basil leaves, sliced in strips
  • Kosher salt and pepper


  1. In a large saute pan, heat the oil and the slivered garlic over low heat. Cook until the garlic softens and browns lightly, about 5 minutes.
  2. Add the cherry tomatoes, water and crushed red pepper. Raise the heat to medium and saute gently until the tomatoes begin to soften and break down, about 5-8 minutes.
  3. Add the corn kernels to the tomato sauce and cook for an additional 3 minutes. Add more water to the sauce to add moisture if needed.
  4. Finish with basil, salt and pepper.
  5. Serve over pasta, with chicken or fish, or as a topping for bruschetta.



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