Corn and Tomato Toss
By crisscut
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Ingredients
- 1 (16 oz.) pkg. frozen corn kernels or 3 cups fresh corn kernels
- 1 tbsp. olive oil
- 1 medium onion, thinly sliced
- 1 tsp. minced garlic
- 2 tsp. white-wine vinegar
- 1 large tomato, chopped
- 1/4 cup chopped fresh parsley
- 1 tsp. seasoned salt
- 1/4 tsp. black pepper
Details
Servings 6
Preparation time 10mins
Cooking time 15mins
Preparation
Step 1
Place corn in a colander. Run hot water over corn to thaw; drain well.
Heat olive oil in a large skillet over medium-high heat.
Add corn, onion and garlic to hot olive oil. Cook, stirring continually, until onion is tender, about 2 minutes. Add the vinegar to the corn mixute and mix well. Cook, stirring continually, until heated through, about 2 minutes. Remove from heat.
Combine corn mixture, tomato, parsley, seasoned salt and black pepper in a large bowl and mix well. Serve immediately.
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