Tomato-Basil Corn

Name: Tomato-Basil Corn
Ingredients: 16 ounces white corn, frozen; 3 tablespoons olive oil; 12 red onion, sliced; 1 tablespoon fresh garlic, minced; 2 tablespoons sun-dried tomatoes, chopped; 2 tablespoons fresh basil, chopped; 14 teaspoon salt; 14 teaspoon black pepper, freshly milled

8 ingredients

7 steps

Ingredients

16 ounces white corn, frozen
3 tablespoons olive oil
12 red onion, sliced
1 tablespoon fresh garlic, minced
2 tablespoons sun-dried tomatoes, chopped
2 tablespoons fresh basil, chopped
14 teaspoon salt
14 teaspoon black pepper, freshly milled

Directions

1

Allow the frozen corn to thaw for about an hour.
2

In a large skillet, heat the olive oil over medium heat.
3

Add the red onion and garlic, stirring occasionally, and cook for about 3 minutes.
4

Add in the corn, sun-dried tomatoes, salt, and pepper.
5

Cook for 4 more minutes.
6

Pour into a serving bowl and garnish the top with the fresh basil.
7

Serve.