Corn and Tomatoes

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 pint of boiled corn from the cob
  • 1 pint of chopped tomatoes, butter
  • 1 or 2 sprigs of parsley, thyme, a small bayleaf, a little sugar, salt and pepper.


Put a little butter in a frying pan, and when hot add the tomatoes and chopped herbs. Simmer gently for 10 minutes, then add the corn, and season. Mix well, and simmer for another 20 minutes, stirring occasionally and adding a little more butter.