From Health in a Hurry, contributed by Diane Servello

2 TBSP canola oil                                             1-cup fresh corn kernels (about 2 ears)

½ cup diced shallots                                         1 lb. tomatoes, diced

1 TBSP chopped fresh Tarragon or basil           ¼ tsp salt

Heat the oil in a medium skillet over medium heat.  Add corn and shallots and cook, stirring occasionally, until lightly browned, about 5 minutes.  Remove from the heat and let stand for 5 minutes.  Stir in tomatoes, tarragon (or basil) and salt.

Enjoy!