Sautéed Corn and Cherry Tomatoes

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 cup cherry tomatoes quartered ( 10)
• 2 cups corn kernels fresh ( 3 ears)
• 2 teaspoons thyme leaves fresh minced
• 1  garlic clove minced
• 3 tablespoons green onions chopped ( 2 large)
• 2 teaspoons olive oil 
• 0.3 teaspoon salt 
• 1 tablespoon sherry vinegar 

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add garlic to pan; saut 1 minute.
3. Add corn and tomatoes; cook 3 minutes or until vegetables are tender, stirring often.
4. Remove from heat; stir in onions and remaining ingredients.
5. Serve with Blackened Catfish.