Summer Corn and 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

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.