Sautéed Corn and Cherry Tomatoes

Yield: 4 servings (serving size: about 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 89
  • Calories from fat: 0.0%
  • Fat: 3.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 2.6g
  • Carbohydrate: 15g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 158mg
  • Calcium: 12mg

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. 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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