Ingredients
1 cup fresh or frozen corn1 tablespoon olive oil2 cups cherry tomatoes, halved1/4 teaspoon salt1/4 teaspoon pepper3 fresh basil leaves, thinly sliced
Preparation
In a large skillet, saute corn in oil until crisp-tender. Stir in the tomatoes, salt and pepper; cook 1 minute longer. Remove from the heat; sprinkle with basil.
