A great tool- a corn zipper. |
In the frying pan and ready to go into the serving dish. |
SAUTEED CORN AND
TOMATOES
INGREDIENTS:
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
DIRECTIONS:
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.
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