|A great tool- a corn zipper.|
|In the frying pan and ready to go into the serving dish.|
SAUTEED CORN AND TOMATOES
½ medium sized sweet onion, chopped
1 tbsp oil or butter
½ tsp dried oregano
2 ears of corn, kernels cut off the cobs
2 cups of cherry tomatoes
salt and pepper to taste
In a medium size frying pan, heat the oil or butter on medium high heat. Add the onions and thyme and sauté for 3 to 5 minutes, until the onion is translucent. Add the corn and tomatoes and cook for 5 to 7 minutes. Season to taste with salt and pepper before serving. Serves 4.
Option: if you have any opened white wine in the kitchen, you can add ½ cup to the frying pan after the onions become translucent. You need to cook this for a little awhile to reduce the amount of liquid in the frying pan by half.
A second option to the recipe is to add ½ cup frozen lima beans or canned lima beans when the corn and tomatoes are added.