Corn and Tomato Toss

By marmar

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

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.