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.