Corn & Tomato Sauté

• 2 - teaspoons canola oil
• 1 - cup fresh corn kernels
• 1/2 - cup diced shallots
• 1 - pound tomatoes
• 1 - tablespoon chopped fresh tarragon
• 1/4 - teaspoon salt

Heat oil in a medium skillet over medium heat. Add corn and shallots and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from the heat and let stand for 5 minutes. Stir in tomatoes, tarragon (or basil) and salt.