Mexican Corn

Mexican Corn (healthier version)
Serves 4 (approximately 1 cup portions)

1 cup cherry tomatoes, halved (about 30 tomatoes)
2 cups frozen whole kernel corn, thawed
1/2 cup onion, diced
1 jalapeno, minced
1 tablespoon olive oil
Cumin and black pepper, to taste
1/2 ripe avocado, diced

1. Heat non-stick skillet over medium-high heat. Add olive oil. When hot, add onions.
2. Saute onions for 2-3 minutes.
3. Add minced jalapeno, sauteing this for 2-3 minutes.
4. Add cherry tomatoes, cumin and black pepper. Saute for 2-3 minutes.
5. Add corn.  Saute until everything is heated through (about 8-10 minutes.)
6. Stir in avocado.

Nutritional data:
Calories:     149
Fat:             6.9g
Sat fat:           1g
Chol:             0mg
Sodium:         9mg (This is why this version is healthier!)
Carbs:       33.5g
Fiber:          4.8g
Protein:       3.6g

Posted in Avocado, Corn, Onion, Side DIsh