Yellow Squash And Corn Saute

December 12, 2016

Ingredients

1 tablespoon olive oil

2 cloves garlic, minced

1 cup cherry tomatoes, chopped

2 cups corn kernels, (organic fresh or frozen thawed)

1 tablespoon fresh basil leaves, chopped

1Heat oil in a skillet to medium-high heat, add onions and saute until soft about 2-3 minutes.

2Stir in garlic and cook for 30 seconds. Add tomatoes and cook stirring for 1 minute.

3Add squash, corn cook stirring for about 3 minutes. Season with salt and stir in basil.

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