This recipe came from the Taste of Home September/October 2009 issue.
Sauteed corn with tomatoes and basil
1 cup fresh or frozen corn
1 tbsp olive oil
2 cups cherry tomatoes, halved
1/4 tsp salt
1/4 tsp pepper
3 fresh basil leaves, thinly sliced
In a large skillet, saute corn in oil until crisp tender. Stir in the tomatoes, salt and peper; cook 1 minute longer. Remove from the heat; sprinkle with basil.
Yields: 4 servings