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Corn & Tomato Saute

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  25 Minutes
  4 servings, about 2/3 cup each
This quick sauté makes great use of two summer classics—corn and tomatoes. You can use your favorite herb, or whatever you have on hand, in place of the tarragon.
2 teaspoons  canola oil
1 cup  fresh corn kernels (about 2 ears)
1/2 cup  diced shallots
1 pound  tomatoes, diced
1 tablespoon   chopped fresh tarragon or basil
1/4 teaspoon  salt
Corn & Tomato Saute Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, about 2/3 cup each
Calories: 87
Sodium: 159mg
Fiber: 2g
Carbohydrates, Total: 15g
Protein: 3g
% Cal. from Fat: 31%
Fat. Total: 3g
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