Tomatoes with corn
- This recipe is for 4 to 6 serves.
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced
- 2 – 4 cloves garlic, finely chopped
- 3 – 4 ripe Roma tomatoes, diced
- 2 cup (500 ml) fresh or frozen corn kernels
- saltand freshly ground pepper to taste
- chopped parsley for garnish
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