Old Bay Corn with Summer Tomatoes and Basil

A quick, easy summer side dish that brings together sweet corn, ripe tomatoes, and fresh basil with a classic Chesapeake Bay kick.

• Prep15 min
• Cook15 min
• Total30 min
• DifficultyEasy
• Servings4

This simple stovetop side celebrates the best of summer produce. Sweet corn kernels are cooked until tender-crisp in a little water, then tossed with butter, juicy diced tomatoes, and the signature spice blend of Old Bay. A handful of fresh basil at the end brightens every bite.

It comes together in under 30 minutes with very little effort, making it perfect for weeknight dinners or backyard barbecues. The flavors are clean and summery, and the dish pairs beautifully with grilled seafood, chicken, or burgers.

Ingredients

Metric (g, ml, °C)US (cups, oz, °F)

Servings −

4

+

• 3 cups fresh corn kernels (from about 4 ears corn)
• ¼ cup unsalted butter
• 1 cup seeded and diced tomatoes (from about 2 tomatoes)
• 2 tsp Old Bay seasoning
• 3 tbsp chopped fresh basil

Converted amounts are rounded.

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Method

1. Place the corn kernels and 1¼ cups (300 ml) water in a 10-inch (25-cm) skillet. Bring to a boil, then reduce the heat to medium and cook uncovered, stirring occasionally, for about 10 minutes, until the corn is tender-crisp and only about 2 tablespoons of liquid remain in the pan (an approximate measurement is fine).
2. Add the butter, diced tomatoes, and Old Bay seasoning. Stir and cook just until the butter has melted and the tomatoes are warmed through. Taste and add salt if needed. Remove from the heat, stir in the chopped basil, and serve warm.

💡 Tips

• If you can't find Old Bay, you can substitute with a mixture of celery salt, paprika, black pepper, and cayenne.
• For a smoky variation, grill the corn on the cob first, then cut off the kernels.
• This dish is best served immediately; leftovers can be refrigerated but the texture will soften.

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Inspired by a recipe from Once Upon a Chef