Summer Corn and Tomatoes

Nothing says summer like sweet corn and fresh tomatoes.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 142
  • Fat: 2.9g
  • Saturated fat: 0.5g
  • Protein: 4.9g
  • Carbohydrate: 29.0g
  • Cholesterol: 0mg
  • Iron: 1.1mg
  • Calories from fat: 19%
  • Fiber: 4.7g
  • Calcium: 16mg
  • Sodium: 195mg


  • 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


  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.
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