- Serves: n/a
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- Submitted by: Recipe Group Member
- Date: n/a
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- Blanch corn for 2 minutes in boiling water. Remove and let cool briefly. Remove kernels with sharp knife, cutting as close as possible to the cob.
- In sauté pan over medium heat, cook garlic in 2 tablespoons butter for 1 minute. Add corn kernels and stir to coat. Add tomato, scallions and water. Cook 2 minutes. Stir in 1 tablespoon butter, salt and pepper.
Submitted by: Recipe Group Member
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