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
How to Make It
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.