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
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