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
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 Publisher. All rights reserved.
nutrition information per serving
87 calories; 3g total fat; 0g total saturated fat; 0mg cholesterol; 159mg sodium; 15g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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