- 3 medium corn on the cob
- 1 medium tomato, red
- 1 clove garlic
- 1 stalk green onion
- 1 cup cilantro
- 2 tablespoon olive oil
- Shuck corn and cut off the cob. Chop tomato, garlic, green onion, and cilantro.
- Heat olive oil in a cast iron pan or heavy skillet. Add corn and pan roast until there are brown spots on the corn kernels.
- Toss in tomato, scallion, and garlic. Turn off heat.
- Toss in cilantro. Season to taste with salt and pepper.
Calories: 134kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 16mg | Fiber: 2g | Sugar: 6g