Yield
4 1/2 cups (72 servings) (serving size: 1 tablespoon)

Plum tomatoes are a good substitute if you don't have ripe summer tomatoes.

How to Make It

Step 1

Preheat oven to 475°.

Step 2

Remove husks from corn. Scrub silks from corn.

Step 3

Cut kernels from ears of corn. Place corn in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 15 minutes or until slightly charred, stirring every 5 minutes. Remove corn from pan; let cool.

Step 4

Combine corn, tomato, and remaining ingredients, stirring well.

501 Delicious Heart Healthy Recipes

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