Summer Corn and Tomatoes

recipe
Nothing says summer like sweet corn and fresh tomatoes.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 142
Fat 2.9 g
Satfat 0.5 g
Protein 4.9 g
Carbohydrate 29.0 g
Cholesterol 0 mg
Iron 1.1 mg
Caloriesfromfat 19 %
Fiber 4.7 g
Calcium 16 mg
Sodium 195 mg

Ingredients

5 ears corn
1 tablespoon yogurt-based spread (such as Brummel & Brown)
1 cup diced onion
1 pint grape or cherry tomatoes, cut in half
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

Remove and discard husks and silks from corn. Cut off corn kernels into a bowl; scrape milk and remaining pulp from cob with a paring knife to measure 3 cups. Set corn aside.

Heat yogurt-based spread in a large nonstick skillet over low heat; add onion. Cook over medium heat 3 minutes, stirring occasionally. Add corn and cook 4 minutes, stirring frequently. Add tomatoes; cook 3 minutes. Stir in parsley, salt, and pepper.