Sautéed Corn and Cherry Tomatoes



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

Recipe from

Oxmoor House

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


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


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.


Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note