Sautéed Corn and Tomato Salad

August 2nd, 2013

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Corn is a delicious (and kid friendly) vegetable that is high in fiber and quite nutritious.  It is filled with folate, vitamin C, niacin and is a good source of lutein and zeaxanthin…phytonutrient that help keep your eyes healthy!  You can steam it, grill it, saute it, roast it or even eat it raw!  When it’s farm fresh you really don’t need to do a lot to it to enjoy it!

 

Start by cutting the kernels off of the cob and sautéing them with the onions.

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Then seed and dice the tomatoes

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Toss everything together and add your favorite fresh herbs – I love using basil or cilantro…enjoy!

 

 

Sautéed Corn and Tomato Salad

3 ears of corn, husks and silks removed

3 teaspoons extra-virgin olive oil

small onion, minced

2 medium tomatoes, seeded and roughly chopped

1 tablespoon white balsamic vinegar

Salt and freshly ground pepper, to taste

5-6 basil leaves, chiffonade

Holding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut.  Set aside.

In a large nonstick sauté pan heat 1 teaspoon of the olive oil over medium-high heat.  Add the onions and sauté for about 5 minutes.  Add the corn and sauté, stirring occasionally, until golden and just tender, 3 to 4 minutes.  Transfer the mixture to the bowl and let cool to room temperature.

In a separate bowl, whisk together the vinegar and remaining 2 teaspoons of olive oil with a pinch of salt and pepper.  Add in the tomatoes and toss to mix.  Add in the corn mixture and toss.  Serve at room temperature.

 
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