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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2007

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 2.6g; carbohydrates 14.3g; dietary fiber 2.1g; sugars 5.6g; fat 3.1g; saturated fat 0.3g; vitamin a iu 1174.8IU; vitamin c 18.2mg; folate 37.5mcg; calcium 21.1mg; iron 0.7mg; magnesium 29.7mg; potassium 416mg; sodium 158.5mg; thiamin 0.1mg.
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