Sautéed Corn and Cherry Tomatoes

Yield:

4 servings (serving size: about 1/2 cup)

Recipe from

Recipe Time

Prep: 4 Minutes
Cook: 6 Minutes

Nutritional Information

Calories 89
Caloriesfromfat 0.0 %
Fat 3.2 g
Satfat 0.5 g
Monofat 1.9 g
Polyfat 0.7 g
Protein 2.6 g
Carbohydrate 15 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 158 mg
Calcium 12 mg

Ingredients

2 teaspoons olive oil
1 garlic clove, minced
2 cups fresh corn kernels (about 3 ears)
1 cup cherry tomatoes, quartered (about 10)
3 tablespoons chopped green onions (about 2 large)
1 tablespoon sherry vinegar
2 teaspoons minced fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; sauté 1 minute. Add corn and tomatoes; cook 3 minutes or until vegetables are tender, stirring often. Remove from heat; stir in onions and remaining ingredients. Serve with Blackened Catfish.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010