Sautéed Corn and Tomatoes

Name: Sautéed Corn and Tomatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving
Ingredients: 1 Tbsp butter; 2 cloves garlic; 1 oz. can diced tomatoes; 1/2 tsp dried basil; 1/4 tsp salt; Freshly cracked black pepper (15-20 cranks of a pepper mill); 1/4 tsp sugar; 2 cups frozen corn kernels; 1 handful fresh parsley (optional)

User Reviews

4.8

36 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4
Calories
1195 kcal
Course
Side Dish
Cuisine
Vegetarian, gluten-free

Sautéed Corn and Tomatoes

Nancy Wheeler

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These Sautéed Corn and Tomatoes are the perfect quick fix side dish for summer. Savory, sweet, and full of flavor, they pair perfectly with grilled meat.

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Ingredients

Servings

1 Tbsp butter $0.15
2 cloves garlic $0.16
1 oz. can diced tomatoes $0.89
1/2 tsp dried basil $0.05
1/4 tsp salt $0.02
Freshly cracked black pepper (15-20 cranks of a pepper mill) $0.05
1/4 tsp sugar $0.02
2 cups frozen corn kernels $0.93
1 handful fresh parsley (optional) $0.10

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Instructions

Mince the garlic and sauté it with butter in a large skillet over medium-low heat for one to two minutes, or just until softened.
Add the diced tomatoes (with juices) to the skillet, along with the basil, salt, pepper, and sugar. Stir to combine and turn the heat up to medium. Allow the skillet to simmer for about 10 minutes, or until most of the juices have evaporated and the mixture has thickened.
Add the frozen corn to the skillet (no thawing needed). Stir to combine and heat through (3-5 minutes). Taste and adjust the salt if needed. Sprinkle with a handful of fresh chopped parsley if desired.