Tomato-Basil Corn

• 16 ounces white corn, frozen
• 3 tablespoons olive oil
• 12 red onion, sliced
• 1 tablespoon fresh garlic, minced
• 2 tablespoons sun-dried tomatoes, chopped
• 2 tablespoons fresh basil, chopped
• 14 teaspoon salt
• 14 teaspoon black pepper, freshly milled

1. Allow the frozen corn to thaw for about an hour.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the red onion and garlic, stirring occasionally, and cook for about 3 minutes.
4. Add in the corn, sun-dried tomatoes, salt, and pepper.
5. Cook for 4 more minutes.
6. Pour into a serving bowl and garnish the top with the fresh basil.
7. Serve.

white corn, olive oil, red onion, fresh garlic, tomatoes, fresh basil, salt, black pepper

Taken from www.food.com/recipe/tomato-basil-corn-347728 (may not work)