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Corn and Tomato Scramble (Gourmet, July 2009) Recipe

Looking for an easy Corn and Tomato Scramble (Gourmet, July 2009) recipe? Learn how to make Corn and Tomato Scramble (Gourmet, July 2009) using healthy ingredients.


Submitted by robbab

Makes 8 servings



Side dish, served at room temperature.

Recipe Ingredients for Corn and Tomato Scramble (Gourmet, July 2009)

2 T extra-virgin olive oil
1 tsp cider vinegar
1 1/4 lb tomatoes, cut into bite-size pieces
1 cup,+chopped scallions
2 T unsalted butter
4 c corn kernels (from about 8 ears)
1 1/2 tsp salt
1 tsp pepper

Recipe Directions for Corn and Tomato Scramble (Gourmet, July 2009)

  1. Whisk together oil, vinegar, 3/4 tsp salt, and 1/4 tsp pepper (or to taste). Toss tomatoes with dressing.

  2. While tomatoes marinate, cook white parts of scallions in butter with 3/4 tsp salt and 1/2 tsp pepper (or to taste) in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Add corn and sauté until just tender, about 5 minutes Transfer to a bowl and cool.

  3. Stir together corn, tomatoes, and scallion greens.

  4. Note: Corn can be cooked 1 day ahead and chilled. Bring to room temperature before using.

Categories

Side Dish

Nutrition Facts
Serving Size 169.7g
Amount Per Serving
Calories
139
Calories from Fat
67
% Daily Value*
Total Fat
7.5g
12%
Saturated Fat
2.5g
13%
Trans Fat
0.0g
Cholesterol
8mg
3%
Sodium
476mg
20%
Potassium
415mg
12%
Total Carbohydrates
18.5g
6%
Dietary Fiber
3.3g
13%
Sugars
4.6g
Protein
3.4g
Vitamin A 19% Vitamin C 28%
Calcium 2% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in cholesterol
  • High in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sodium
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