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Corn Sauteed with Cherry Tomatoes and Goat Cheese

Contributed by Hilary Newell


  • 8-10 ears of corn
  • 2tbsp Oil
  • handful of cherry tomatoes
  • 1/4-1/2 c of goat cheese
  • salt and pepper


  1. Remove kernels from 8-10 ears of corn
  2. In a large saucepan over low to medium-low heat, add 2 Tbl of oil and a couple pats of butter.
  3. When melted, add the corn kernels, stir gently so the kernels are covered with the mixture. Spread them evenly in the pan.
  4. Walk away or continue other dinner preparations
  5. When you can smell the corn beginning to caramelize (about 10-15 minutes) use a spatula to stir up the corn.  Spread evenly again and walk away.
  6. When the corn is just beginning to stick stir it up again, scraping the brown caramelized goo off the bottom of the pan and mixing it up with the corn.
  7. Add a handful of cherry tomatoes that you chopped in half. Stir them into the corn.
  8. When they are warm, add a few gobs of plain goat cheese – about ¼ to ½ cup, depending on how much corn you have.
  9. Turn off the heat and stir the goat cheese into the corn and tomatoes.
  10. Season with salt and pepper.

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