Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Ears of corn |
| 3 tablespoons | Butter (divided use) |
| 1 \N | Clove garlic; minced |
| ½ cup | Diced fresh tomato |
| ¼ cup | Chopped scallions; green part only |
| 1 tablespoon | Water |
| \N \N | Salt and pepper to taste |
>From the Detroit News:
Blanch corn for 2 minutes in boiling water. Remove and let cool briefly.
Remove kernels with sharp knife, cutting as close as possible to the cob.
In saute pan over medium heat, cook garlic in 2 tablespoons butter for 1 minute. Add corn kernels and stir to coat. Add tomato, scallions and water.
Cook 2 minutes. Stir in 1 tablespoon butter, salt and pepper. Makes 4 servings.
Per serving: 126 calories; 10 g fat (6 g saturated fat; 64 percent calories from fat); 10 g carbohydrates, 25 mg cholesterol; 233 mg sodium. Posted to CHILE-HEADS DIGEST V4 #049 by Judy Howle <howle@...> on Jul 30, 1997