Sauteed Corn with Tomatoes & Basil
Total TimePrep/Total Time: 15 min.
- 1 cup fresh or frozen corn
- 1 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 fresh basil leaves, thinly sliced
- In a large skillet, saute corn in oil until crisp-tender. Stir in the tomatoes, salt and pepper; cook 1 minute longer. Remove from the heat; sprinkle with basil.
Nutrition Facts3/4 cup: 85 calories, 4g fat (1g saturated fat), 0 cholesterol, 161mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Jul 22, 2011
This was so delicious! My family loved it and it was so easy. Make sure you buy fresh corn in season.
Mar 20, 2011
Used larger tomatoes( the vine ones that have no taste raw, but are delicious cooked) and sauteed them first with a little fresh gartic ntil they were mushy, and then I added the corn and fresh basil and cooked for 3-5 minutes more.
Jul 12, 2010
This was very good... Used canned diced tomatoes since that's what I had on hand, and added some fresh garlic... Might add some sliced green onion next time...
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