Quick and Easy Corn and Tomato Skillet
Here's a good way to combine tomatoes and leftover corn on the cob and present your family with a delicious meal. Great served with broiled fish or your favorite chicken recipe.
- 2 Tbsp olive oil
- 1 large red onion, very thinly sliced
- 2 cloves garlic, minced
- 6 large red tomatoes, cut into wedges
- 1/4 cup fresh chopped basil or 1 Tbsp dried basil
- 3 cups cooked whole kernel corn
- salt and pepper (to taste)
- Cooked rice, cooked chicken, or fried eggs (optional)
In a large skillet, heat oil and saute onion and garlic for 5 minutes. Add tomatoes and basil. Stir well. Cover and simmer for 15 minutes.
Stir in corn, cover and cook 5 minutes more. Add salt and pepper, to taste. Makes 6 servings. Enjoy!
Note: This is delicious served over cooked rice with grilled chicken, or served with a fried egg on top.