Corn & Tomato Sauté
Very light summer side dish.
Yield
4 servingsPrep
8 minCook
10 minReady
22 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
canola oil
|
|
| 1 | cup |
corn
fresh, about 2 ears |
|
| 1.2 | cup |
shallots
diced |
*
|
| 1 | tablespoon |
tarragon leaves
or basil, freshly chopped |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
canola oil
|
|
| 237 | ml |
corn
fresh, about 2 ears |
|
| 284 | ml |
shallots
diced |
*
|
| 15 | ml |
tarragon leaves
or basil, freshly chopped |
|
| 1.3 | ml |
salt
|
|
Directions
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.
