Skillet Corn And Tomatoes
A vibrant skillet dish combining sweet corn and juicy tomatoes, accented with basil, nutmeg, and cheese—perfect for a quick, flavorful vegetarian meal or side dish.
Ingredients
Instructions
- In a skillet, add chopped tomatoes.
- Add corn kernels to the skillet.
- Stir the mixture well.
- Add pepper, salt, butter, and oil to the skillet.
- Stir again to combine all ingredients.
- Optional: Add leftover chopped cooked chicken, then add basil and nutmeg.
- Stir well to incorporate added ingredients.
- Sprinkle grated Parmesan cheese over the mixture and let it melt.
- Stir until cheese is well incorporated and melted.
Tips & Substitutions
For an extra depth of flavor, try adding a splash of lemon juice or a pinch of sugar to balance the acidity of the tomatoes. If fresh corn is unavailable, frozen corn works just as well. Feel free to substitute basil with oregano or thyme for a different herbal note. This dish can also be made heartier by incorporating leftover chopped cooked chicken.
Serving Suggestions
Serve this skillet corn and tomatoes as a vibrant side dish alongside grilled meats or fish. It pairs beautifully with Emergency Cake for dessert, making it a great addition to summer barbecues or family gatherings. For a vegetarian option, consider serving it with a fresh green salad or over a bed of quinoa.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm it gently in a skillet over low heat, stirring occasionally. You can also microwave it in short bursts, stirring in between, until heated through. Avoid overheating, as this can make the corn tough.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Corn And Tomatoes contains roughly 508 calories, with 2g protein, 11g carbohydrates, and 52g fat. It is an excellent source of vitamin C (61% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 590mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes in this recipe. Just drain them well to avoid excess liquid. Keep in mind that the flavors will be slightly different, but it will still be delicious. Adjust the seasoning as needed, especially if the canned tomatoes are seasoned.
How do I make this dish vegan?
To make this skillet corn and tomatoes vegan, simply replace the butter with a plant-based alternative like olive oil or vegan butter. Ensure that any added cheese is also non-dairy. This way, you can enjoy a delicious, dairy-free version of the dish.
What can I serve this dish with?
This dish is versatile and can be served with various proteins like grilled chicken or fish. It also works well as a topping for tacos or as a filling in burritos. For a more substantial meal, consider serving it over rice or pasta, creating a colorful and nutritious dinner.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).