Mexican Corn Saute

Name: Mexican Corn Saute
Ingredients: 1 tablespoon oil preferably olive; 2 cloves garlic chopped; 1 pound green beans trimmed; 11 ounces mexicorn drained; 1 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 pint cherry tomatoes halved, about 2 cups

8 ingredients

2 steps

Ingredients

1 tablespoon oil preferably olive
2 cloves garlic chopped
1 pound green beans trimmed
11 ounces mexicorn drained
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 pint cherry tomatoes halved, about 2 cups

Directions

1

In large nonstick skillet heat oil over medium-high heat. Add garlic; cook 30 seconds. Stir in green beans; cook until beans begin to soften, about 2 minutes.
2

Add 1/4 cup water; cover. Cook until most of water has evaporated, about 3 minutes. Stir in corn, chili powder, salt, and pepper; cook until corn is heated through, about 2 minutes. Stir in tomatoes; cook until tomatoes begin to soften slightly, about 2 minutes.