This quick sauté makes great use of two summer classics—corn and tomatoes. You can use your favorite herb, or whatever you have on hand, in place of the tarragon.
|Prep Time:||20 minutes|
|Ready in:||25 minutes|
|Yield:||4 servings, about 2/3 cup each|
|Ease of Prep:||Easy|
|2 teaspoons canola oil|
|1 cup fresh corn kernels (about 2 ears)|
|1/2 cup diced shallots|
|1 pound tomatoes , diced|
|1 tablespoon chopped fresh tarragon or basil|
|1/4 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.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight.
|Servings Per Recipe: 4|
|Amount Per serving|
|Calories:||87 cal||Carbohydrate Servings:||1|
|Carbohydrates:||15 g||Dietary Fiber:||2 g||Cholesterol:||0 mg|
|Fat:||3 g||Sodium:||159 mg||Saturated Fat:||0 g|
|Protein:||3 g||Potassium:||422 mg||Monounsaturated Fat:||2 g|
|Nutrition Bonus:||Vitamin C (30% daily value), Vitamin A (25% dv).|
|Exchanges:||1/2 starch, 1 vegetable, 1/2 fat|