Sauteed Corn and Cherry Tomatoes |
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Prep Time: 4 Minutes Cook Time: 6 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
1 garlic clove, minced |
2 cups fresh corn kernels (about 3 ears) |
1 cup cherry tomatoes, quartered (about 10) |
3 tablespoons chopped green onions (about 2 large) |
1 tablespoon sherry vinegar |
2 teaspoons minced fresh thyme |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; sauté 1 minute. Add corn and tomatoes; cook 3 minutes or until vegetables are tender, stirring often. Remove from heat; stir in onions and remaining ingredients. Serve with Blackened Catfish.
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