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Tomato-Corn Sauté

from Mary Fabrikant, as featured in IJN Rosh Hashanah Foods
Servings 4

Ingredients

  • 1 tsp.  olive oil
  • 1 C  chopped Vidalia or other sweet onion
  • 1½  C  fresh corn kernels, about 3 ears
  • ½  C dry white wine
  • 1½ C diced tomato, about ¾ lb.
  • ⅓ C thinly sliced fresh basil
  • 1 TB fresh lime juice
  • ¼ tsp.  salt
  • ¼ tsp.  crushed red pepper
  • ⅛ tsp.  black pepper

Instructions

  1. Heat oil in a large nonstick skillet over medium heat. Add onion, and sauté 5 minutes or until tender. Add corn and stir. Add white wine; cook 5 minutes or until corn is tender, stirring frequently. Remove from heat, and cool slightly. (Can be made ahead up until this point. Heat gently before continuing.  This dish is equally as tasty served warm or at room temperature.)

  2. Combine corn mixture with remaining ingredients in a large bowl; toss gently. It is important to add the lime juice and basil at the very last minute before serving, as the basil will darken and the acidic lime juice become less bright as the dish sits.