two cans of corn
half a red onion
one package cherry tomatoes
garlic salt and pepper
warm large skillet with a small amount of olive oil, drain corn very well, and cut tomatoes in half. Chop onion to whatever size you like, I like small slivers, and you are ready to go. When you have the pan good and hot add corn, tomatoes and red onions. Season to taste with garlic salt and pepper. Toss and move the pan around frequently until all the liquid is gone. Then I like to take a bacon press to "roast the mixture" but be careful that you do not burn it in the process. This dish is extremely healthy and the roasted tomato and corn taste mixes well. Yummy!!
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