Sautéed Corn and Tomatoes
Ingredients
-
1
Tbsp
butter
-
2
cloves
garlic
-
1
15 oz.
can diced tomatoes
-
½
tsp
dried basil
-
¼
tsp
salt
-
15-20
cranks
freshly cracked black pepper
-
¼
tsp
sugar
-
2
cups
frozen corn kernels
-
1
handful
fresh parsley (optional)
Instructions
- Mince the garlic and sauté it with butter in a large skillet over medium-low heat for 1-2 minutes until softened.
- Add the diced tomatoes (with juices), basil, salt, pepper, and sugar to the skillet and stir to combine.
- Increase the heat to medium and let the mixture simmer for about 10 minutes until most of the juices have evaporated.
- Add the frozen corn to the skillet (no thawing needed) and stir to combine, heating through for 3-5 minutes.
- Taste and adjust the salt if needed, then sprinkle with fresh parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
120
Total fat
3.8g
Total carbohydrates
21.8g
Total protein
3.6g
Sodium
357mg
Cholesterol
0mg
You might also like