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This is one of those recipes created from what we had in the cupboard combined with tomatoes and corn from the garden.


  • 4 ears of white or yellow corn, cut kernels from the cobs
  • 1 medium white onion, chopped fine
  • 2 medium tomatoes, chopped medium
  • 1 can tomato soup
  • 1/4 cup olive oil
  • pinch of cinnamon
  • pinch of nutmeg
  • salt and pepper to taste


  • Heat olive oil in skillet and add onion. Cook onion to transparent and add tomatoes.
  • Cook tomatoes to soft and add in corn, spices and tomato soup.
  • Heat on medium to soft boil then, turn to low and let simmer for 10 minutes. Salt and pepper to taste before serving.

Categories: Side Dish  Stove  Vegetable 
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