Corn and Tomato Saute

• 2 teaspoons canola oil
• 1 cup corn fresh, about 2 ears
• 1.2 cup shallots diced
• 1 tablespoon tarragon leaves or basil, freshly chopped
• 1/4 teaspoon salt

1. Heat oil in a medium skillet over medium heat.
2. Add corn and shallots and cook, stirring occasionally, until lightly browned, about 5 minutes.
3. Remove from the heat and let stand for 5 minutes.
4. Stir in tomatoes, tarragon (or basil) and salt.

canola oil, corn fresh, shallots, tarragon, salt

Taken from recipeland.com/recipe/v/corn-tomato-saute-49761 (may not work)