Corn & Tomato Sauté

Corn & Tomato Sauté

adapted from Gourmet July 2009

With so much yummy corn available this time of year, it is best prepared simply. The tomatoes are lightly dressed before warming them with the cooked corn.

Makes 1 serving                                                         1 WW Blue point / serving

1/2 tsp. olive oil

1/2 tsp. water

1/4 tsp. apple cider vinegar

2.5 oz. grape tomatoes, quartered

1 scallion, chopped, keeping green and white parts separated

Cooking spray

1 ear of corn, kernels removed (about 1/2 cup)

1. Whisk the oil, water and vinegar together.
2. In a small bowl combine the dressing with the tomatoes and set aside to marinate.; add a pinch of salt and pepper.
3. Meanwhile in a small sauté pan coated with cooking spray, cook the white parts of the scallion until softened, about 3-4 minutes.
4. Add the corn and cook until tender, about 5 minutes. 
5. Add the tomato mixture and scallion greens, cook until heated through, about 2 minutes.
6. Season to taste with salt and pepper before serving.

Enjoy!