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Southwest Corn and Tomatoes
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1 package (16 ounces) frozen corn, thawed
5 plum tomatoes, seeded and coarsely chopped
1 large onion, chopped
2 jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/4 cup minced fresh cilantro
1/2 teaspoon salt
In a large bowl, combine the corn, tomatoes, onion, jalapenos and garlic. Drizzle
with oil; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated
with cooking spray. Bake at 425° for 20-25 minutes or until onion is
tender, stirring twice. Spoon into a bowl. Stir in cilantro and salt. Serve warm.
Yield: 6 servings.
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Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |