This quick sauté makes great use of two summer classics—corn and tomatoes. You can use your favorite herb, or whatever you have on hand, in place of the tarragon.

Makes 4 servings, about 2/3 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

2 teaspoons canola oil
1 cup fresh corn kernels (about 2 ears)
1/2 cup diced shallots
1 pound tomatoes, diced
1 tablespoon chopped fresh tarragon or basil
1/4 teaspoon salt

Heat 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.

NUTRITION INFORMATION: Per serving: 87 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 15 g carbohydrate; 3 g protein; 2 g fiber; 159 mg sodium; 422 mg potassium.

Nutrition bonus: Vitamin C (30% daily value), Vitamin A (25% dv).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1/2 fat

I am always looking for creative side-dishes to use fresh summer vegetables. I made this with corn from the farmer's market and tomatoes out of my garden. I can't imagine what it would have been like if I hadn't used the best ingredients. It was just okay - nothing spectacular. I probably won't make it again.

Anonymous, Millington, NJ

Loved the flavors of shallot and corn!

Penelope, Burlington, VT