Buttery Corn with Herbs
- ½ cup corn
- ½ cup cherry tomatoes
- 1 cup quinoa (prepared)
- 1 tbsp butter
- 1 tsp fresh basil
- 1 tsp rosemary
- 1 tsp thyme
- Salt and black pepper
In a medium skillet, add oil over medium heat. Add rosemary, fresh basil, and corn. Cook for 10 minutes until corn is tender. Sprinkle with salt and pepper. Serve with tomatoes and quinoa.
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