Corn Stew with Multi-Colored Tomatoes
Course: Salad, Side Dish
Calories: 165 kcal
- 1 bunch red or green scallions
- ½ pound yellow summer squash
- 4 ears sweet corn
- 3 yellow tomatoes and/or 1 can diced tomatoes
- 1 ½ tablespoons unsalted butter or olive oil
- Sea salt and freshly ground pepper
- ½ jalapeno chile seeded and finely diced
- Several sprigs green or purple basil
- 10 Sun Gold tomatoes
Cut the scallions, including the firm greens, into ½-inch lengths. Cut the squash lengthwise into quarters or sixths, then into 1/3-inch dice. Shuck the corn, then slice off the top two thirds of the kernel s with a sharp knife. Reversing your blade, press out the corn milk.
Peel and seed the yellow tomatoes, squeezing the seeds and juice into a strainer placed over a bowl. Cut the flesh into 1/2-inch pieces and set aside.
Melt the butter in a wide skillet over medium heat. When bubbling, add the scallions and cook for about 30 seconds. Add the squash, season with ½ tsp salt, and stir. Cook about 2 minutes, then add ¼ cup water.
Lay the tomato pieces over the squash, add the strained juice, and cover with the corn and half the chile. Bury 2 large sprigs of the basil into the vegetables, then cover the skillet. Reduce heat to low and cook for 15 minutes.
Meanwhile, slice the Sun Gold tomatoes in half and set them in a bowl. Add 2 TBSP torn basil leaves and the remaining chile. When the vegetables are finished cooking, taste for salt and season with pepper. Strew the Sun Gold tomatoes over the top and serve.
Calories 165, Total Fat 6 g, Sat. Fat 1 g, Sodium 50 mg, Tot. Carb. 27 g, Protein 5 g, Sugar 10 g