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Corn & Tomato Sauté

July/August 2007

Your rating: None Average: 3.9 (26 votes)

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.



READER'S COMMENT:
"The dish is simple to make and the simple ingredients are delightful together. The next day, left overs were just as delicious. "
Corn & Tomato Sauté Recipe

Makes: 4 servings, about 2/3 cup each

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  1. 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.

Tips & Notes

  • 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

Per serving: 87 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 159 mg sodium; 422 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (25% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 1/2 fat


More From EatingWell

Recipe Categories

Season
Summer
Fall
Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Mexican
Southwest
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Preparation/ Technique
Saute
Meal/Course
Dinner

Publication
July/August 2007

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