White Pepper Corn & Tomato

My 2 year old loves corn. I created this dish for a little more flavor than your typical corn on the cob and also as a way to add in more veggies. Here, I use tomatoes and shallots to enliven fresh corn but you can add in green beans, peas, carrots and even very finely chopped spinach or kale to get those greens into the mix. Here, the use of gentler white pepper works beautifully with the summer-iness of corn, tomatoes and basil. 

Corn is bursting with antioxidants, which are molecules that prevent oxidative stress linked to various diseases like cancer and Alzheimers. The more antioxidants you take in from food, the better! Corn also has a good mix of soluble and insoluble fiber. The fiber in corn literally feeds the good bugs in your digestive tract which convert corn into short chain fatty acids that in turn, keep your intestinal lining in good condition and may prevent colon cancer. Corn is also a very good source of folate important for brain development, metabolism and energy production and for optimal red blood cell formation. In a nutshell, it's a great idea to chow down on corn. 

2 toddler side dishes

1 tablespoon olive oil
1 shallot finely chopped
6 cherry tomatoes halved
I cup corn kernels cut off 2 ears of corn
Pinch or 1/8 teaspoon white pepper
Salt to taste
1 teaspoon finely chopped fresh basil

In a pot for which you have a lid, heat the oil until warm but not smoking. Add the shallot and sautee until softened, about 3 minutes. Add the cherry tomatoes, corn, salt and white pepper and sautee to coat well in the oil about 1 minute. Reduce the heat to low, cover and cook until the corn and tomatoes have softened, about 20 minutes, stirring occasionally to prevent sticking. Finish with a sprinkle of freshly chopped basil and serve as the perfect side to fish or chicken. You can also wrap the corn in lettuce leaves to make little green, crispy sandwiches for the family table. 

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