Fresh Corn and Tomatoes

Serves 6

5 ears fresh corn
2 tablespoons unsalted butter
1 clove garlic, diced
1 large Vidalia onion, diced
2 tablespoons heavy cream
1 large tomato, chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh herbs

  1. Using a paring knife, cut the kernels away from the ears of corn. Run the back of the knife down the cob to extract as much liquid (called β€œmilk”) as possible. Set the corn kernels aside.
  2. In a large skillet, melt the butter and add the garlic and onion. Cook for about 3 minutes. Add the reserved corn kernels and cook for 8 minutes. Stir in the cream. Add the tomato and cook for 5 minutes. Stir in the salt, pepper, and herbs.