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Fast and tasty
Corn in tomato

Corn in Tomato Sauce

A simple, quick way to treat yourself to hot, tasty corn. I don't know about you, but I often have half a can of corn left over after making salads. A day or two and it'll go bad — such a shame. Recently I remembered an old recipe of my mom's. I tried it and loved it; I offered some to my husband and he liked it too — "unusual, but tasty," he said. I hope you'll enjoy it too. It's quick, nearly impossible to mess up, and best of all it's a pleasant, not-so-common pairing of ingredients.

Tatiana

Recipe author

Composition / ingredients

Servings:

Canned corn

170

Onion

Tomato paste

Sugar

0.5

Vegetable oil

1.5

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 2 g

Fats 35 % 9 g

Carbohydrates 58 % 15 g

134 kcal

GI: 27 / 67 / 7

Cooking method

Cooking time: 10 min

Step 1:

You'll need: canned corn, tomato paste, an onion, sunflower oil (1/2 tbsp to grease the pan and 1 tbsp for the sauce), sugar, and any fresh herbs you like. I'm using parsley here (for garnish).
Step 2:

Peel and finely chop the onion.
Step 3:

Add it to a skillet greased with 1/2 tablespoon of oil and set it over the heat. Fry the onion a little.
Step 4:

While the onion fries, mix the tomato paste, sugar, and sunflower oil.
Step 5:

Stir very well until smooth. This is your tasty sauce.
Step 6:

Drain the corn in a colander, then add it to the lightly fried onion in the skillet.
Step 7:

Stir the onion and corn together in the skillet.
Step 8:

Now add the sauce you made to the skillet with the onion and corn.
Step 9:

Stir everything together and cook over low heat for 5 minutes.
Step 10:

Meanwhile, chop the washed herbs.
Step 11:

To serve, mound the corn on a plate and sprinkle with finely chopped herbs — parsley, dill, or green onion. Enjoy!