- 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