15 ml olive oil 1 tbsp
250 ml corn kernels 1 cup
375 ml cherry tomatoes, halved 1 1/2 cup
5 ml sugar 1 tsp
salt to taste
1 garlic clove, minced
15 ml water 1 tbsp
30 ml fresh basil, chopped 2 tbsp
5 ml balsamic vinegar 1 tsp
In a large skillet, heat oil over medium-high heat. Saute corn for 2 to 3 minutes, stirring frequently, until heated through and starting to brown.
Meanwhile, in a bowl, quickly toss tomatoes with sugar and salt. Add to the pan and cook, stirring frequently, for 1 1/2 minutes or until tomatoes are warm and just softened but still hold their shape. Remove from heat. Make a well in centre of tomato mixture. Immediately stir in garlic and water. Stir for 15 seconds or until water evaporates and garlic is fragrant. Stir in basil and vinegar. Serve.
Serves: 4