This quick sauté makes great use of two summer classics—corn and tomatoes. You can use your favorite herb, or whatever you have on hand, in place of the tarragon.
NUTRITION PROFILE: Low Calorie | Low Carb | Low Sodium | Low Cholesterol | Low Sat Fat | Heart Healthy | Healthy Weight ()
Makes 4 servings, about 2/3 cup each
ACTIVE TIME: 20 minutes
TOTAL TIME: 25 minutes
EASE OF PREPARATION: Easy
2 teaspoons canola oil
1 cup fresh corn kernels (about 2 ears)
1/2 cup diced shallots
1 pound tomatoes, diced
1 tablespoon chopped fresh tarragon or basil
1/4 teaspoon salt
Heat oil in a medium skillet over medium heat. Add corn and shallots and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from the heat and let stand for 5 minutes. Stir in tomatoes, tarragon (or basil) and salt.
NUTRITION INFORMATION: Per serving: 87 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 15 g carbohydrate; 3 g protein; 2 g fiber; 159 mg sodium; 422 mg potassium.
Nutrition bonus: Vitamin C (30% daily value), Vitamin A (25% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 1/2 fat
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