Prep Time
19 Mins
Cook Time
12 Mins
Yield
9 servings (serving size: 1/2 cup)

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

Oxmoor House Healthy Eating Collection

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