Mexican Corn Saute

Ingredients

1 tablespoon oil, preferably olive
2 cloves garlic, chopped
1 pound green beans, trimmed
1 can (11 ounces) Mexicorn, drained
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 pint cherry tomatoes, halved, about 2 cups

Preparation

1
In large nonstick skillet heat oil over medium-high heat. Add garlic; cook 30 seconds. Stir in green beans; cook until beans begin to soften, about 2 minutes.
2
Add 1/4 cup water; cover. Cook until most of water has evaporated, about 3 minutes. Stir in corn, chili powder, salt, and pepper; cook until corn is heated through, about 2 minutes. Stir in tomatoes; cook until tomatoes begin to soften slightly, about 2 minutes.

Tools

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Yield:

6.0 servings

Added:

Wednesday, December 16, 2009 - 11:30pm

Creator:

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