This late summer corn on the cob is topped with a delicious tomato & garlic confit.
The Deets
Tomato and garlic confit corn on the cob! This dish is everything we love about late summer, bringing together peak-season tomatoes, rich roasted garlic, and sweet, juicy corn for an incredibly flavorful bite that feels indulgent and fresh all at once. It’s simple to prepare, yet the result is so satisfying—a perfect side for barbecues, picnics, or any lazy afternoon where you just want to savor the flavors of the season.
Here’s how it all comes together: I start by roasting a generous amount of garlic and ripe tomatoes together in a Le Creuset cocotte. Once roasted, I blend the tomatoes and garlic into a smooth, creamy dressing that’s packed with bold, savory flavor. Once cooked, each cob gets a generous coating of the creamy tomato and garlic mixture.
But we’re not done yet! To finish, sprinkle crumbles of sharp Asiago cheese over the corn. This is the perfect summer appetizer or serve it as a side dish. It’s sure to be a crowd-pleaser. Let me know what you think in the comments! If you enjoyed this, check out some more ideas here!
Tomato & garlic confit corn on the cob
Ingredients
- 6 ears of corn
- 1 cup cherry tomatoes
- 1 head of garlic
- Enough olive oil to cover the garlic & tomatoes
- About 1/2 stick of butter softened
- A few scallions
- Parmesan or Asiago cheese grated
- Salt
- Pepper
- Red pepper flakes
Instructions
- Preheat oven to 250. Peel garlic and wash tomatoes. To a large cocotte or oven safe glass dish, add garlic and tomatoes. Cover with oil and season with red pepper flakes, salt and pepper. Cover and bake in the oven for about 2 hours or until softened and bubbly. Let it cool.
- Transfer tomatoes and garlic to a foot processor along with the butter and blend. Season with salt and pepper and taste test.
- Shuck corn and add to boiling water for about 2-3 min. Remove and brush on the tomato garlic confit. Sprinkle with cheese and chopped scallions. Enjoy!
