1 Tbsp olive oil
1/4 c chopped shallots
2 garlic gloves, minced
2 c. fresh corn kernals
2 c. cherry tomatoes, quartered
1/4 c. chopped fresh basil
1 Tbsp. cider vinegar
1/2 tsp. salt
Heat oil in skillet over medium high heat. Add shallots and garlic; saute' 1 minute. Add corn; saute' 5 minutes or until corn is lightly browned. Add tomatoes; saute' 2 minutes. Remove from heat. Place in a medium bowl and bring to room temperature. Stir in basil, vinegar and salt. Serve over chicken or beef.
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