Nothing says summer like sweet corn and fresh tomatoes.
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
How to Make It
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.