An eye-appealing skillet sauté of corn, onion and celery with overlapping tomato slices topped with a mixture of sour cream and cottage cheese seasoned with chopped fresh basil.

Corn and Tomato Sauté

2 tablespoons butter
1 cup fresh or frozen corn kernels
1 small onion, sliced
1/2 cup celery slices
2 medium tomatoes, sliced
Salt and pepper
3/4 cup sour cream
1/4 cup cream-style cottage cheese
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves, crushed

1. Melt butter in 10-inch skillet. Add corn and onion. Cover, cook over medium heat 5 minutes.
2. Add celery, continue cooking, covered, 5 minutes.
3. Spoon corn mixture to center of skillet; overlap tomato slices around edge of skillet. Season to taste. Continue cooking, covered, 2 minutes or until tomatoes are warmed through. Remove from heat.
4. Dollop teaspoonfuls of combined remaining ingredients over tomatoes. Allow to stand 2 minutes before serving.

Makes 6 servings.

Microwave Directions: Microwave corn, onion and butter in 12x8 inch baking dish on high for 2 minutes. Stir in celery. Microwave 2 minutes. Spoon corn mixture to center of dish; overlap tomato sliced around edge of dish. Cover with plastic wrap; vent. Microwave on high 3 minutes. Season to taste. Dollop tablespoons of combined remaining ingredients over tomatoes. Allow to stand 2 minutes before serving.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.