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Corn & Tomato Sauté
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  • total
  • prep
87 calories/serving

Provided By:
EatingWell

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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.

    Ingredients

    Serves:

    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.

    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

    Per Single Serving / Serves 4 Total
    Calories 87Calories from fat 27
    Total Fat 3gm5%Mono Unsaturated Fat 2gm
    Sodium 159mg7%Total Carbohydrates 15gm5%
    Fiber 2gm2%Protein3gm

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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