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Sautéed Corn and Cherry Tomatoes

Prep time 4 mins
Cook time 6 mins
Yield 4 servings (serving size: about 1/2 cup)

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

Nutrition 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

How to Make It

  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.

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