Ingredients
1 tablespoon olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
2 cups fresh corn kernels (about 2 ears)
2 cups cherry tomatoes, quartered (about 1 pint)
1/4 cup chopped fresh basil
1 tablespoon cider vinegar
1/2 teaspoon salt
Preparation
1. Heat oil in a large cast-iron skillet over high heat. Add shallots and garlic; sauté 1 minute. Add corn; sauté 5 minutes or until corn is lightly browned. Add tomatoes; sauté 2 minutes. Remove from heat. Place corn mixture in a medium bowl; cool to room temperature. Stir in basil, vinegar, and salt.
Nutritional Information
Calories: 47
Fat: 1.8g (sat 0.3g,mono 1.2g,poly 0.3g)
Protein: 1.4g
Carbohydrate: 7.5g
Fiber: 1.2g
Cholesterol: 0.0mg
Iron: 0.3mg
Sodium: 123mg
Calcium: 8mg
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