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Corn and Tomato Saute

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4 servings, 2/3 cup each;
Per serving: 87 calories; 3 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 159 mg sodium; 422 mg potassium.

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Rate this recipe 4.6/5 (8 Votes)

Ingredients

  • 2 teaspoons canola oil
  • 1 cup fresh corn kernels, (about 2 ears; see Tip)
  • 1/2 cup diced shallots
  • 1 pound tomatoes, diced
  • 1 tablespoon chopped fresh tarragon, or basil
  • 1/4 teaspoon salt

Details

Servings 4
Preparation time 20mins
Cooking time 25mins
Adapted from eatingwell.com

Preparation

Step 1

1.Heat oil in a medium skillet over medium heat. Add corn and shallots and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from the heat and let stand for 5 minutes. Stir in tomatoes, tarragon (or basil) and salt.

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