Corn And Cherry Tomato Salad

1. 1

   Heat 1 tablespoon oil in a skillet, over medium high heat and add corn; cook, stirring often, until softened, about 2 minutes.

2. 2

   Let cool slightly in a bowl; add tomatoes, extra virgin olive oil, lemon juice, tarragon, salt and a few grinds of black pepper.

3. 3

   Toss and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.