Summer Corn and Tomatoes Recipe

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Ingredients:

Serving

5 ears corn
1 tbsp yogurt-based spread (such as brummel & brown)
1 cup diced onion
1 pint grape or cherry tomatoes, cut in half
1 tbsp chopped fresh parsley
1/4 tsp salt
1/8 tsp freshly ground black pepper

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	166.15 Kcal (696 kJ)
Calories from fat	32.28 Kcal
		% Daily Value*
Total Fat	3.59g	6%
Sodium	185.93mg	8%
Potassium	457.17mg	10%
Total Carbs	32.93g	11%
Sugars	12.34g	49%
Dietary Fiber	4.68g	19%
Protein	4.27g	9%
Vitamin C	13.8mg	23%
Iron	1.2mg	7%
Calcium	20.3mg	2%

Amount Per 100 g
Calories	81.69 Kcal (342 kJ)
Calories from fat	15.87 Kcal
		% Daily Value*
Total Fat	1.76g	6%
Sodium	91.41mg	8%
Potassium	224.77mg	10%
Total Carbs	16.19g	11%
Sugars	6.07g	49%
Dietary Fiber	2.3g	19%
Protein	2.1g	9%
Vitamin C	6.8mg	23%
Iron	0.6mg	7%
Calcium	10mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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