Tomaticán

(Tomato and Corn Stew)

Recipe origin: Chile

Ingredients

• 1 large onion, peeled and finely chopped
• 3 cloves garlic, peeled and chopped
• 2 Tablespoons olive oil
• 3 large plum tomatoes, peeled and diced
• 1 cup fresh or frozen corn kernels
• 1 pinch fresh parsley, chopped
• Salt, to taste

Procedure

1. In a large saucepan, cook the onion and garlic in hot oil.
2. Add the tomatoes and cook, covered, for 5 minutes.
3. Add the corn and cook for another 3 minutes.
4. Add salt to taste, sprinkle parsley on top.
5. Serve hot.

Serves 4.