- Cooking Time:
- Preparation Time:
- 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
NotesNUTRITION INFORMATION: Per serving: 87 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 15 g carbohydrate; 3 g protein; 2 g fiber; 159 mg sodium; 422 mg potassium.
Nutrition bonus: Vitamin C (30% daily value), Vitamin A (25% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 1/2 fat
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