STEWED FRESH CORN WITH TOMATOES
4 ears fresh corn
2 cans (14 1/2 ounces each) Italian stewed tomatoes
4 slices (1/2 inch thick) toasted Italian bread (for serving)
1/4 cup grated Parmesan cheese
Chopped fresh parsley (optional, for garnish)
Husk corn and remove silk, if necessary. Cut or break each cob in thirds.
Empty undrained tomatoes into a large skillet; break up larger pieces with a large spoon. Cover and bring to a simmer; add corn; cover and simmer until corn is tender, about 5 to 10 minutes; turning corn about halfway through cooking.
TO SERVE:
Place a slice of bread in the bottom of an individual bowl; spoon in tomatoes and place corn on top and sprinkle with the cheese. Top with parsley, if desired.
Makes 4 servings
Source: Southern Supersweet Corn Council
4 ears fresh corn
2 cans (14 1/2 ounces each) Italian stewed tomatoes
4 slices (1/2 inch thick) toasted Italian bread (for serving)
1/4 cup grated Parmesan cheese
Chopped fresh parsley (optional, for garnish)
Husk corn and remove silk, if necessary. Cut or break each cob in thirds.
Empty undrained tomatoes into a large skillet; break up larger pieces with a large spoon. Cover and bring to a simmer; add corn; cover and simmer until corn is tender, about 5 to 10 minutes; turning corn about halfway through cooking.
TO SERVE:
Place a slice of bread in the bottom of an individual bowl; spoon in tomatoes and place corn on top and sprinkle with the cheese. Top with parsley, if desired.
Makes 4 servings
Source: Southern Supersweet Corn Council
MsgID: 3154795
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 08-01 thru 08-31-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 08-01 thru 08-31-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
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