Ingredients
- 2 teaspoons canola oil
- 1 cup fresh corn kernels, (about 2 ears; see Tip)
- 1/2 cup diced shallots
- 1 pound tomatoes, diced
- 1 tablespoon chopped fresh tarragon, or basil
- 1/4 teaspoon salt
Cooking Directions
Step 1
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.
Nutrition Info
- Serving: Per serving
- Calories: 87
- Carbohydrates: 15g
- Fat: 3g
- Protein: 3g
- Dietary Fiber: 2g
- Saturated Fat: 0g
- Monounsaturated Fat: 2g
- Cholesterol: 0mg
- Potassium: 422mg
- Sodium: 159mg
- Exchanges: 1/2 starch, 1 vegetable, 1/2 fat
- Carbohydrate Servings: 1