3 Tbs. extra-virgin olive oil

2 cups fresh corn kernels (from 3 to 4 medium ears)

1 pint cherry tomatoes, halved or quartered (depending on size)

1-1/2 Tbs. fresh lemon juice

1 Tbs. chopped fresh tarragon

Kosher salt and freshly ground black pepper

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the corn and cook, stirring often, until softened, about 2 minutes. Transfer to a medium bowl to cool slightly.

Add the cherry tomatoes, lemon juice, tarragon, the remaining 2 Tbs. of oil, 1/4 tsp. salt, and a few grinds of pepper. Toss and serve.

nutrition information (per serving):

Calories (kcal): 170; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 1.5; Protein (g): 3; Monounsaturated Fat (g): 8; Carbohydrates (g): 19; Polyunsaturated Fat (g): 1.5; Sodium (mg): 75; Cholesterol (mg): 0; Fiber (g): 3;

photo: Scott Phillips

From Fine Cooking 118 , pp. 48

July 5, 2012