Corn & Tomato Saute
Recipe from EatingWell

This simple saute 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.



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Ingredients
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    2   teaspoons 
    canola oil
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    1   cup 
    fresh corn kernels, (about 2 ears; see Tip)
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    1/2  cup 
    diced shallots
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    1   pound 
    tomatoes, diced
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    1   tablespoon 
    chopped fresh tarragon, or basil
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    1/4  teaspoon 
    salt

Directions
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.
Tip:

1.
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 information
Per Serving: cal. (kcal) 87, Fat, total (g) 3, carb. (g) 15, Monosaturated fat (g) 2, fiber (g) 2, pro. (g) 3, vit. A (IU) 1215, vit. C (mg) 18, sodium (mg) 159, Potassium (mg) 422, Vegetables () 1, Starch () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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