[Forgot to take my own pictures of this recipe, so Martha's swoon-worthy renditions of Tomatoes and Corn will just have to do...]
We made the mistake of hitting up a little 'happy hour' action the other day, thus delaying our dinner plans to an abnormally late hour. I put the [planned upon] pork roast in the oven and was just feeling uninspired as to what would accompany it, not wanting to peel potatoes or think too hard about making a pasta side dish.
SO, I avoided it all together, and made this handy little concoction:
Bag of Frozen Corn (obviously fresh corn would be better, but it's not so good this time of year)
Salt + Pepper
What to Do:
1. In a small baking dish, toss tomatoes with salt, pepper, olive oil (maybe a little dried basil if you're feeling frisky) and pop them in the oven. [Shouldn't take any more than 20 minutes on a medium-high oven for them to prune up and look 'roasted'].
2. Meanwhile, in a large skillet saute the corn [no need to defrost] with butter, olive oil, salt, and pepper until slightly browned on the edges - when the sugars have developed the kernels will start to caramelize.
3. Combine the two and voilà! Excellent, season-less side dish that goes with just about any protein you're cooking up that night.
[Side Note]: Once Summer finally arrives, and corn is far better, I would totally recommend serving a version of this dish cold - roast the tomatoes, cool them, and then add thawed corn. A quick chiffonade of basil, a swirl of olive oil, and you're good to go].