Sautéed Corn and Tomatoes
Sautéed Corn and Tomatoes could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One serving contains 128 calories, 4g of protein, and 4g of fat. For 50 cents per serving, you get a side dish that serves 4. If you have sugar, pepper, salt, and a few other ingredients on hand, you can make it. 463 people were glad they tried this recipe. It is brought to you by Budget Bytes. From preparation to the plate, this recipe takes about 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is rather bad. Try Sauteed Corn with Tomatoes & Basil, Sautéed Zucchini, Corn & Blistered Tomatoes, and Sautéed Zucchini, Corn & Blistered Tomatoes for similar recipes.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
½ tsp dried basil $0.05
1 Tbsp butter $0.15
1 (15 oz.) can diced tomatoes $0.89
2 cups frozen corn kernels $0.93
2 cloves garlic $0.16
Freshly cracked pepper (15-20 cranks of a pepper mill) $0.05
¼ tsp salt $0.02
¼ tsp sugar $0.02
Equipment:
frying pan
Cooking instruction summary:
Mince the garlic and saut it with butter in a large skillet over medium-low heat for one to two minutes, or just until softened.Add the diced tomatoes (with juices) to the skillet, along with the basil, salt, pepper, and sugar. Stir to combine and turn the heat up to medium. Allow the skillet to simmer for about 10 minutes, or until most of the juices have evaporated and the mixture has thickened.Add the frozen corn to the skillet (no thawing needed). Stir to combine and heat through (3-5 minutes). Taste and adjust the salt if needed. Sprinkle with a handful of fresh chopped parsley if desired.
Step by step:
1. Mince the garlic and saut it with butter in a large skillet over medium-low heat for one to two minutes, or just until softened.
2. Add the diced tomatoes (with juices) to the skillet, along with the basil, salt, pepper, and sugar. Stir to combine and turn the heat up to medium. Allow the skillet to simmer for about 10 minutes, or until most of the juices have evaporated and the mixture has thickened.
3. Add the frozen corn to the skillet (no thawing needed). Stir to combine and heat through (3-5 minutes). Taste and adjust the salt if needed. Sprinkle with a handful of fresh chopped parsley if desired.
Nutrition Information:
covered percent of daily need
