Stewed Corn And Tomatoes Recipe

Name: Stewed Corn And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter; 1 Tbsp. olive oil; 1/2 c. thinly sliced scallions; 1 minced garlic clove; 3 medium tomatoes, peeled, seeded and diced; 1 tsp. salt; 1/4 c. chopped parsley; 1/4 tsp. thyme; 1/4 tsp. tarragon; 1 small bay leaf; 2 1/2 to 3 c. corn kernels, cut from 4 ears; tomato juice or water; pepper

Servings: persons

2 Tbsp. butter
1 Tbsp. olive oil
1/2 c. thinly sliced scallions
1 minced garlic clove
3 medium tomatoes, peeled, seeded and diced
1 tsp. salt
1/4 c. chopped parsley
1/4 tsp. thyme
1/4 tsp. tarragon
1 small bay leaf
2 1/2 to 3 c. corn kernels, cut from 4 ears
tomato juice or water
pepper

1
Saute onions and garlic in butter and olive oil until soft, but not browned.
2
Add diced tomatoes and seasonings; bring to boil.
3
Simmer, stirring, until tomatoes give off their liquid and mixture begins to thicken, about 6 minutes.
4
Stir in the corn. Partially cover the pan; lower the heat and simmer gently until lightly thickened, about 15 minutes.
5
If mixture becomes too thick, add a little tomato juice or water.
6
Remove from heat; add pepper and serve.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tbsp. butter, 1 Tbsp. olive oil, 1/2 c. thinly sliced scallions, 1 minced garlic clove, and more.

Yes, Stewed Corn And Tomatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stewed Corn And Tomatoes

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