Corn, Tomatoes and Basil with Avocado and Cucumber


  • 3 cups fresh corn kernels, sliced off about 4 ears of corn
  • 4 tablespoons unsalted butter
  • 1 cup seeded and diced tomatoes, from 2 tomatoes
  • 2 teaspoons Old Bay seasoning
  • 3 tablespoons chopped fresh basil
  • 1 avocado- cut into chunks
  • 1 cucumber - depending on size

Copycat version of Old Bay Seasoning

  • 1 tbsp. Celery Salt
  • 2 tsp. Ground Bay Leaves
  • 2 tsp. Smoked Paprika
  • 1 1/2 tsp. Ground Black Pepper
  • 1 tsp. Ground Mustard
  • 1/4 tsp. Allspice
  • 1/4 tsp. Cayenne
  • 1 pinch Ground Cinnamon
  • 1 pinch Ground Nutmeg
  • 1 pinch Ground Ginger


  • Combine the corn and 1¼ cups water in a 10-inch skillet. Bring the liquid to a boil, then reduce the heat to medium and cook, uncovered, stirring occasionally, for about 10 minutes -- or until the corn is tender-crisp and there are about 2 tablespoons of water left in the pan (it's fine to eyeball it; it doesn't need to be exact).
  • Stir in the butter, tomatoes, Old Bay, and continue cooking until the butter is melted and the tomatoes are warmed through. Turn off the heat, stir in the basil, avocado and cucumber - serve warm.
  • Make Ahead: This dish can be made up to a day ahead of time but wait to add the basil, avocado and cucumber until right before serving.
  • Old Bay Seasoning - Place all the ingredients in a small bowl. Stir well to combine.
    Use immediately, or place in an airtight container and store until ready to use.

Source: Once Upon a Chef-Jennifer Segal -revised and tested by Cindy Bevans

More Recipes