This quick sauté makes great use of two summer classics—corn and tomatoes. You can use your favorite herb, or whatever you have on hand, in place of the tarragon.
| Prep Time: | 20 minutes |
| Ready in: | 25 minutes |
| Yield: | 4 servings, about 2/3 cup each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 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 | |
Recipe Directions
- 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.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 87 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 15 g | Dietary Fiber: | 2 g | Cholesterol: | 0 mg | |||
| Fat: | 3 g | Sodium: | 159 mg | Saturated Fat: | 0 g | |||
| Protein: | 3 g | Potassium: | 422 mg | Monounsaturated Fat: | 2 g | |||
| Nutrition Bonus: | Vitamin C (30% daily value), Vitamin A (25% dv). | |||||||
| Exchanges: | 1/2 starch, 1 vegetable, 1/2 fat | |||||||
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