Corn and Shallots with Sun-Dried Tomatoes

"Like most people, my wife and I usually eat local fresh sweet corn on the cob, cooked for a few seconds in boiling water," Jacques explains. "But when the urge for a change hits during corn season, I remove the kernels for use in fritters and soup, or simply saute them, as here."

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5.0 by 4 people

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  • Makes: 4 servings
  • Total Time: 20 mins

Corn and Shallots with Sun-Dried Tomatoes

Directions

  1. Using a sharp knife or mandoline, slice the kernels off the ears of corn. (You should have about 3 cups kernels.) Heat the oil and butter in a large skillet until very hot. Add the shallots and saute 30 seconds, then add the corn kernels and cook over high heat, tossing, about 21/2 minutes. Add the tomatoes, pepper, salt, and cilantro, and cook about 30 seconds longer. Mix well and serve.
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Nutrition Facts (Corn and Shallots with Sun-Dried Tomatoes)

  • Per serving:
  • 155 kcal ,
  • 8 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 8 mg chol. ,
  • 179 mg sodium ,
  • 20 g carb. ,
  • 3 g fiber ,
  • 6 g sugar ,
  • 4 g pro.
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Reviews (1)

4 Ratings
460 Days Ago
5.0
This recipe is delicious, simple, and fast. I made a couple of changes based on my tastes. I love cilantro so I added a whole tsp instead of just 1/4 tsp. I also love spice so I used a baked tomato in chili infused oil.

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