Summer Corn and Tomatoes

Nothing says summer like sweet corn and fresh tomatoes.

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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Summer Corn and Tomatoes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy