Fresh Corn and Tomatoes With Curry

Ingredients

• 3 to 4 fresh ears of corn, medium size
• 1 tablespoon butter
• ½ cup chopped scallions
• 1 teaspoon curry powder
• 4 small ripe plum tomatoes
• Salt and freshly ground pepper to taste
• 2 tablespoons fresh chopped coriander

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    156 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 4 grams protein; 7 milligrams cholesterol; 12 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Shuck the corn, and with a knife cut the kernels off the cobs. There should be about 2 1/2 cups.
2. Core the tomatoes and cut them into 1/2-inch cubes.
3. Melt butter in a skillet. Add the scallions and curry powder. Cook, stirring briefly, until wilted. Add the corn, tomatoes, salt and pepper. Stir and cook for about 4 minutes over medium-high heat. Do not overcook. Serve hot. Sprinkle with coriander.

20 minutes