Our Kitchen > Sweet Corn and Tomato Sauté with Grilled Salmon



Sweet Corn and Tomato Sauté with Grilled Salmon

This easy sauté livens up grilled salmon, and can also be served with chicken or pork.


  • 5 ears Sunshine Sweet corn, husked
  • 1 tablespoon olive oil
  • 3/4 teaspoon minced garlic
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon cider vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • ¼ cup sliced scallions (green onions)


Cut kernels off three of the cobs (makes about 2-1/4 cups); reserve kernels. Cut remaining two ears crosswise in 1-inch “wheels.”  In a large skillet over medium heat, heat oil. Stir in corn kernels, corn “wheels” and garlic; cook and stir until hot, about 4 minutes. Add cherry tomatoes, vinegar, salt and pepper; cook until tomatoes are barely softened, about 2 minutes. Turn off heat and stir in scallions.  Serve corn and tomato mixture over grilled salmon, if desired, or as a side dish with the “wheels” as a garnish.  The mixture can also be served with grilled chicken, warm or at room temperature, or uncooked as a salad by simply tossing all ingredients together in a bowl.

Number of Servings: about 3 cups (6 portions)

Calories: 93

Nutritional Information:
Per ½ cup portion: 93 calories, 3 g protein, 3 g fat, 16 g carbohydrate, 62 mg sodium