Friday, June 4, 2010

Sauteed Corn with tomatoes & basil

This recipe came from the Taste of Home September/October 2009 issue.

Sauteed corn with tomatoes and basil

1 cup fresh or frozen corn
1 tbsp olive oil
2 cups cherry tomatoes, halved
1/4 tsp salt
1/4 tsp pepper
3 fresh basil leaves, thinly sliced

In a large skillet, saute corn in oil until crisp tender. Stir in the tomatoes, salt and peper; cook 1 minute longer. Remove from the heat; sprinkle with basil.

Yields: 4 servings

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