Corn & Tomato Toss
Frozen corn gets a touch of color and a bright burst of flavor from minced parsley and a fresh tomato.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 (16-ounce) package frozen corn kernels
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 teaspoon minced garlic
- 2 teaspoons white-wine vinegar
- 1 large tomato, chopped
- 1 large tomato, chopped
- 1/4 cup chopped fresh parsley
- 1 teaspoon seasoned salt
- 1/4 teaspoon black pepper
Directions
Place corn in a colander. Run hot water over corn to thaw; drain well.
Heat olive oil in a large skillet over medium-high heat.
Add corn, onion and garlic to hot olive oil. Cook, stirring mixture continually, until onion is tender, about 2 minutes.
Add the vinegar to the corn mixture and mix well.
Cook, stirring continually, until heated through, about 2 minutes. Remove from heat.
Combine corn mixture, tomato, parsley, seasoned salt and black pepper in a large bowl and mixwell. Serve immediately.
Secret Tip
The delicate flavor of white-wine vinegar gives this side dish a restaurant-quality flavor. Other vinegars may be substituted, though, including red- wine vinegar, tarragon vinegar, rice vinegar and balsamic vinegar.
