Corn and Tomato Sauté
From Eating Well in Season: The Farmers' Market Cookbook by Jessie Price and the Editors of EatingWell.
- 2 teaspoons canola oil
- 1 cup fresh corn kernels (about 2 ears)
- 1/2 cup diced shallots
- 1 pound tomatoes, diced
- 1 tablespoon chopped fresh tarragon or basil
- 1/4 teaspoon salt
- Heat oil in a medium skillet over medium heat. Add corn and shallots and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from the heat and let stand for 5 minutes. Stir in tomatoes, tarragon (or basil) and salt.