Thursday, June 11, 2009

Tomato and Corn Saute

Tomato and Corn Saute
One severing = 87 calories.
4 Bandster Sized Portions


  • 1 teaspoons canola oil
  • 1/2 cup fresh corn kernels (about 1 ear)
  • 1/4 cup diced shallots
  • 1/2 pound tomatoes, diced
  • 1/2 tablespoon chopped fresh tarragon or basil
  • salt to taste


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, spices and salt.

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