Southwest Corn and Tomatoes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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âI came up with this recipe to use an over-abundance of corn from the garden one year. Everyone liked it so much that I substituted frozen corn so I could make it all year round,â writes Trisha Kruse of Eagle, Idaho. Ingredients:
1 package (16 ounces) frozen corn, thawed |
5 plum tomatoes, seeded and coarsely chopped |
1 large onion, chopped |
2 jalapeno peppers, seeded and finely chopped |
3 garlic cloves, minced |
2 tablespoons olive oil |
1/4 cup minced fresh cilantro |
1/2 teaspoon salt |
Directions:
1. In a large bowl, combine the corn, tomatoes, onion, jalapenos and garlic. Drizzle with oil; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
2. Bake at 425° for 20-25 minutes or until onion is tender, stirring twice. Spoon into a bowl. Stir in cilantro and salt. Serve warm. Yield: 6 servings.
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