1 kg (2 1/4 lb) sweet corn, husks removed
480 g (1 lb) ripe plum tomatoes, peeled but not seeded, and chopped
1 white onion, chopped
4 tbsp (60 g) 2 oz unsalted butter
2 tbsp chopped chives
salt and pepper
480 g (1 lb) ripe plum tomatoes, peeled but not seeded, and chopped
1 white onion, chopped
4 tbsp (60 g) 2 oz unsalted butter
2 tbsp chopped chives
salt and pepper
method
1. Steam the corn cobs over a saucepan of boiling water for about 10 minutes.
2. Drain and cool slightly then strip the kernels from the cobs.
3. Put the corn and the tomatoes in a saucepan.
4. Add the onion and salt and pepper to taste, and cook over a low heat, stirring occasionally, until the cooking liquid has evaporated.
5. Add the butter and sprinkle with the chives.
6. Mix until the butter has melted then arrange on a platter and serve.
2. Drain and cool slightly then strip the kernels from the cobs.
3. Put the corn and the tomatoes in a saucepan.
4. Add the onion and salt and pepper to taste, and cook over a low heat, stirring occasionally, until the cooking liquid has evaporated.
5. Add the butter and sprinkle with the chives.
6. Mix until the butter has melted then arrange on a platter and serve.
serving amount
serves 6
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