Corn & Tomato Sauté

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This simple sauté combines two summer stars—corn and tomatoes. If you don’t have fresh basil or tarragon, use whatever is best out of your herb garden.

 Corn & Tomato Sauté
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 25 minutes

  • 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

Directions
  1. 4 servings, about 2/3 cup each

  2. 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.


Nutritional Facts

Servings
4
Per serving
Calories
87
Carbohydrates
15g
Fat
3g
Saturated Fat
0g
Monounsaturated Fat
2g
Protein
3g
Cholesterol
0mg
Dietary Fiber
2g
Potassium
422mg
Sodium
159mg
Added Sugars
0g
Exchanges
1/2 starch
1 vegetable
1/2 fat
Carbohydrate Servings
1
Vitamin C (30% daily value)
Vitamin A (25% dv)

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