Plum tomatoes are a good substitute if you don't have ripe summer tomatoes.

Recipe by Oxmoor House January 2001

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Recipe Summary

Yield:
4 1/2 cups (72 servings) (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°.

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  • Remove husks from corn. Scrub silks from corn.

  • Cut kernels from ears of corn. Place corn in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 15 minutes or until slightly charred, stirring every 5 minutes. Remove corn from pan; let cool.

  • Combine corn, tomato, and remaining ingredients, stirring well.

Source

501 Delicious Heart Healthy Recipes

Nutrition Facts

10 calories; calories from fat 27%; fat 0.3g; protein 0.3g; carbohydrates 1.9g; fiber 0.4g; sodium 2mg.
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