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. Source: EatingWell Magazine, July/August 2007

EatingWell Test Kitchen
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Ingredients

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.

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Tips

Tip: To remove corn from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

Nutrition Facts

86 calories; 3.1 g total fat; 158 mg sodium. 14.3 g carbohydrates; 2.6 g protein; Full Nutrition

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/31/2011
Loved the flavors of shallot and sweet corn with the fresh tomato! Read More
Rating: 5 stars
10/31/2011
The dish is simple to make and the simple ingredients are delightful together. The next day left overs were just as delicious. Read More
Rating: 4 stars
10/29/2011
Perfect for the summer This is my new favorite recipe for the summer - it is a perfect way to use my garden tomatoes and basil. The only reason I didn't give it 5 stars is because I prefer it with 1 modification - I put a splash of lemon juice to complement the shallot (or onion - whichever you have). Pros: Easy fresh Read More
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