Friday, September 30, 2011
Tomato and Corn Medley
I’ve decided to call this dish Tomato Corn Medley, because it sounded better than Tomato Corn Thing or Tomato Corn with Stuff. I got the recipe (or guidelines, really) when I was in the waiting room at my GP’s clinic. In the US, there seem to always be televisions in the waiting rooms in doctors’ offices, showing health-related capsules (my gynecologist in Montreal had something similar, but it was usually broken or mind-numbingly boring, and the CLSC sure didn’t have that). This tomato and corn medley is an easy and healthy dish which you can customize according to your taste and the contents of your fridge and pantry. The following is a loose recipe; you can increase the protein to get 4 servings, or add cheese on whole grain crackers to hit all the food groups. I really liked it, especially given how easy it is to make (and no need to follow along with a recipe, either).
1 pint of cherry or grape tomatoes, halved if you want
4 ears of corn, grains cut off with a knife (or the equivalent frozen or from a can)
1 bunch of scallions, white and green parts separated, chopped
1 lime, juiced
1 avocado, peeled and sliced
2 cooked chicken breasts, or protein of your choice
In a skillet, heat some olive oil and cook the white parts of the scallions until they soften. Add the tomatoes and corn and cook to taste (you can cook them all the way through, or just warm them up). Add a splash of lime juice and top with the green parts of the scallions. Serve on a plate with avocado slices and chicken.