Summer Corn Sauté with Herbs

It’s labor day, and we are devouring corn and tomatoes in these beautiful late summer days like they're going out of style. Truthfully, I have a bit of an obsession with sweet corn, and have been known to personally eat 6 cobs in a meal. It’s officially September now, and as the season changes, so too does our cooking. Instead of boiling or grilling our corn, we are firing up my Grandmother's trusty skillet for our delicious and simple Summer Corn Sauté with Herbs, a dish that will have you coming back for seconds. The sweetness of fresh corn is highlighted by the rich and nutty background of butter, onions, cumin, and garlic, garnished with heaps of herbs and tomatoes. I have learned my lesson making this dish over the years, just go ahead and double it the first time, it’s the best way to avoid complaints! This dish is adapted from Bon Appetit.


Yield: Serves 2 as a main entrée, or 4 as a side


  • 1/4 cup (1/2 stick) butter
  • 1/2 medium red onion, finely chopped (about 1 cup)
  • 5 cloves garlic, minced or crushed
  • 1 teaspoon ground cumin
  • 4 cups fresh corn kernels (6-8 ears)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 pint cherry tomatoes, halved (about 1 cup)
  • 2 cups assorted chopped herbs: dill, tarragon,parsley, basil, chives, green onions, cilantro
  • 1/2 cup fresh feta (optional)


  1. Heat large skillet on medium high heat (we use a 10 inch cast iron) to melt butter.
  2. Add red onion, garlic and cumin to the butter and saute until the red onion and garlic are starting to color (5-7 minutes).
  3. Add the corn and sauté until the corn is cooked through, about 2-4 minutes depending on your kernels.
  4. Add the salt, pepper, and cherry tomatoes and stir to combine.
  5. Remove from the heat and add the fresh herbs, garnish with feta if using and serve. 

Notes: This is a very versatile recipe, so feel free to experiment and add other ingredients, such as peppers, zucchini, bacon, eggplant, or goat cheese. If you don’t have fresh corn on hand, frozen works great here as well, just give more time to cook. This dish also tastes great with some added heat from jalapeno and a little citrus if you are looking for a brighter flavor. It is great on its own, or as an accompaniment to grilled meat.