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.
Directions
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.