Corn and Tomato Casserole

[Guest guest]

Corn and Tomato Casserole

 

1 TB extra virgin olive oil (EVOO)

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

1 medium onion, thinly sliced

1 tsp. minced garlic

2 tsp. white wine vinegar

1 large tomato, chopped

1/4 cup chopped fresh parsley

1 tsp. seasoned salt (i.e., Lawry's, McCormick)

1/4 tsp. black pepper

 

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

onion and garlic

and sauté, 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]

This sounds yummy. Thanks.

Judy

-

grow514

Thursday, January 11, 2007 4:03 PM

Corn and Tomato Casserole

 

 

 

 

Corn and Tomato Casserole

 

1 TB extra virgin olive oil (EVOO)

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

1 medium onion, thinly sliced

1 tsp. minced garlic

2 tsp. white wine vinegar

1 large tomato, chopped

1/4 cup chopped fresh parsley

1 tsp. seasoned salt (i.e., Lawry's, McCormick)

1/4 tsp. black pepper

 

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

onion and garlic

and sauté, 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.