Tomaticán (Tomato and Corn Stew)


  • 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


  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.

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