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- 2 teaspoons canola oil
- 1 cup fresh corn kernels, (about 2 ears; see Tip)
- ½ cup diced shallots
- 1 pound tomatoes, diced
- 1 tablespoon chopped fresh tarragon, or basil
- ¼ teaspoon salt
- 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.
- Tip: To remove corn from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
- Serving size: about ⅔ cup
- Per serving: 86 calories; 3 g fat(0 g sat); 2 g fiber; 14 g carbohydrates; 3 g protein; 38 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 1,175 IU vitamin A; 18 mg vitamin C; 21 mg calcium; 1 mg iron; 158 mg sodium; 416 mg potassium
- Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (24% dv)
- Carbohydrate Servings: 1
- Exchanges: ½ starch, 1 vegetable, ½ fat