Sweet Corn and Tomato Sauté with Grilled Salmon
This easy sauté livens up grilled salmon, and can also be served with chicken or pork.
- 5 ears Sunshine Sweet corn, husked
- 1 tablespoon olive oil
- 3/4 teaspoon minced garlic
- 1 cup cherry tomatoes, halved
- 1 tablespoon cider vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- ¼ cup sliced scallions (green onions)
Cut kernels off three of the cobs (makes about 2-1/4 cups); reserve kernels. Cut remaining two ears crosswise in 1-inch “wheels.” In a large skillet over medium heat, heat oil. Stir in corn kernels, corn “wheels” and garlic; cook and stir until hot, about 4 minutes. Add cherry tomatoes, vinegar, salt and pepper; cook until tomatoes are barely softened, about 2 minutes. Turn off heat and stir in scallions. Serve corn and tomato mixture over grilled salmon, if desired, or as a side dish with the “wheels” as a garnish. The mixture can also be served with grilled chicken, warm or at room temperature, or uncooked as a salad by simply tossing all ingredients together in a bowl.
Number of servings (yield): about 3 cups (6 portions)
Per ½ cup portion: 93 calories, 3 g protein, 3 g fat, 16 g carbohydrate, 62 mg sodium