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SUPERSWEET CORN AND TOMATO SAUT


            4 ears fresh supersweet corn, husked
            2 tablespoons Colavita Extra Virgin Olive Oil
            1 clove garlic, minced
            
pint cherry tomatoes, halved
            
teaspoon salt
            
teaspoon ground black pepper
            2 tablespoons Colavita balsamic vinegar
            3 scallions, green and white parts, chopped

Serves 4 to 6.

Cut kernels off corn cobs; reserve kernels. Heat the Colavita Extra Virgin Olive Oil in a large saut
pan on medium heat, add garlic and saut until golden. Stir in corn kernels, and cook for about 4 minutes. Add cherry tomatoes and continue cooking for 2 minutes until they just soften, stirring occasionally. Season with salt and pepper. Add vinegar, and allow to cook for about 1 minute, until most of the liquid has evaporated. Turn off heat and stir in scallions. Serve as a side dish or over grilled fish or chicken.

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Page last updated: Friday, April 07, 2006 09:10 PM ET