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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Sautéed Corn and Tomato Salad Recipe

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This recipe for Sautéed Corn and Tomato Salad is from The Half Dollar Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ears of sweet corn, cut off cob
2 cloves garlic, minced
1/4 lime
3/4 red onion, small diced
6 ounces cherry tomatoes, halved
Directions:
Directions:
1. In a large nonstick, heat 1 T of olive oil on medium-high until hot. Add the corn and 3/4 of the onion. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened.
2. Add the garlic and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant.
3. Transfer to a large bowl. Add the tomatoes and the juice of lime wedge. Stir to thoroughly combine and season with salt and pepper to taste.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
from the kitchen of Blue Apron

 

 

 

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