Blistered Tomatoes with Corn, Green Beans, and Basil

By á-47

Ingredients

• 1 Tbsp. extra-virgin olive oil
• 2 cups cherry or grape tomatoes
• 1 cup sliced trimmed green beans (1/4" diagonals)
• 2 cups corn kernels cut from 2 ears of corn
• 1 clove garlic, crushed
• 2 Tbsp. finely chopped fresh basil leaves
• 1/8 tea. black pepper

Preparation

Step 1

Heat the oil in a medium skillet over medium-high heat until hot. Add the tomatoes and cook, shaking the pan until the tomatoes are blistered and softened, about 5 minutes.

Reduce the heat to medium-low. Stir in the beans and cook, covered, until ctrisp-tender, about 3 minutes.

Stir in the corn and garlic. Cook, stirring, for 2 minutes. Stir in the basil and pepper.