Tomato and Corn Sauté

[Guest guest]

Tomato and Corn Sauté

 

1 TB olive oil

3 cups fresh corn kernels (from about 6 ears corn)

1 medium onion, thinly sliced

1 tsp. garlic, minced

2 tsp. white wine vinegar

1 large tomato, chopped

1/4 cup fresh parsley, chopped

1 tsp. seasoned salt (Lawry's or McCormick)

1/4 tsp. ground black pepper

 

Heat the olive oil in a large skillet over medium-high heat. Add the corn,

onion and garlic

and cook, stirring, until the onion is tender, about 2 minutes. Add the

vinegar and cook,

stirring, until heated through, about 2 minutes.

 

In a large bowl, combine the corn mixture, tomato, parsley, seasoned salt and

black pepper

and mix well. Serve immediately.

 

Serves: 6.

 

 

 

 

 

 

[Guest guest]

Sounds delicious. I love the fresh taste that fresh parsley gives to any dish.

Judy

 

 

 

Tomato and Corn Sauté

 

1 TB olive oil

3 cups fresh corn kernels (from about 6 ears corn)

1 medium onion, thinly sliced

1 tsp. garlic, minced

2 tsp. white wine vinegar

1 large tomato, chopped

1/4 cup fresh parsley, chopped

1 tsp. seasoned salt (Lawry's or McCormick)

1/4 tsp. ground black pepper

 

Heat the olive oil in a large skillet over medium-high heat. Add the corn,

onion and garlic

and cook, stirring, until the onion is tender, about 2 minutes. Add the

vinegar and cook,

stirring, until heated through, about 2 minutes.

 

In a large bowl, combine the corn mixture, tomato, parsley, seasoned salt and

black pepper

and mix well. Serve immediately.

 

Serves: 6.