Hi everyone! As you probably guessed, I’ve been a bit busy with our new addition. Olivia Camero Ainslie made her debut on Saturday, June 18th at 10:29 PM. She was 6 lbs 5 oz., 19 inches long and cute as a button! Here she is at 2 weeks old (cue the awwwww). Thank you all for your well-wishes!
Although I’ve miraculously been finding the time to cook, our meals have been nothing to blog about. Mostly sandwiches, stir-frys and my standard pasta with sausage and kale. But I finally found time to make something easy and still delicious enough to share. Summer means corn and I was looking for a side dish that was luscious, but not too heavy. (I’ve got some Ben & Jerry’s baby weight to shed!)
This creamed corn is much lighter than the traditional version, and oh my was it good! The corn was sweet and summery and a little creamy. Cherry tomatoes, lime zest and fresh basil add just the right amount of brightness. It was a most perfect summer side dish and made our otherwise boring lunch (sandwich, of course) something special.
Now that things have settled into more of a pattern, I’m looking forward to blogging at least once a week. Wish me luck!
2 tbsp. unsalted butter
4 ears fresh corn, shucked
1/2 pint of grape or cherry tomatoes, halved
2 tsp. sea salt
1/2 cup, plus 1 tbsp. half and half (or cream)
zest of half a lime
1/4 cup chopped fresh basil
Remove the kernels from the corn cob. Simply recipes has a great method here. Set a large skillet over medium heat. Once it’s hot, melt the butter then add the corn, tomatoes and salt. Cook for about 15 minutes, or until the corn is tender and the tomatoes are melted.
Add the half and half and lime zest and cook for an additional 5 minutes. Remove from heat and stir in the extra tablespoon of half and half. Place in a serving bowl and sprinkle with the chopped basil.
Makes 4 side servings (2 if you’re really hungry).