Sautéed Corn with Fresh Herbs
Serves 4
Good, fresh sweet corn is delicious on its own, but these few extra ingredients really take it to the next level. Make sure to get yellow corn since it has more antioxidants than the white variety.
- Jessica Siegel, Registered Dietitian
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INGREDIENTS:
1 1/2 tablespoons Napa Valley organic olive oil
1 3-ounce package Melissa’s shallots, thinly sliced
1 tablespoon fresh chopped sage leaves
1 tablespoon fresh chopped thyme leaves
4 ears fresh yellow corn, shucked, kernels cut off the cob
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
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DIRECTIONS:
– Heat olive oil over medium heat in a large skillet. Add shallots and cook, stirring occasionally until soft, about five minutes. Add fresh sage and thyme and cook 30 seconds. Stir in corn kernels; season with salt and pepper. Cook until heated through, three minutes.
| Each 2/3-cup serving contains: |
Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron |
140 6 g 1 g 0 g 0 mg 140 g 21 g 3 g 4 g 4 g 10% DV 15% DV 2% DV 5% DV |
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