ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Summer Corn and Tomatoes

Prep time 15 mins
Cook time 10 mins
Yield 4 servings (serving size: 1 cup)
Nothing says summer like sweet corn and fresh tomatoes.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection