Corn & Tomato Saute
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.
Recipe from EatingWell
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
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.
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) 1214.76, vit. C (mg) 17.71, sodium (mg) 159, Potassium (mg) 422, Vegetables () 1, Starch () 0.5, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet